I’m always searching for new ways to use my beloved buttermilk. A loaf of bread seemed obvious. Since cinnamon raisin bread has become a popular snack choice at Rice Kernel’s school, I decided to make our own version. Rich and slightly tangy from the buttermilk, there’s mild honey sweetness, nutty whole grain undertones, and a soft, tender crumb. Buttermilk bread doesn’t seem to have a long shelf life but, fear not, sweet croutons and french toast are wonderful day-old options.
Cinnamon Raisin Swirl Buttermilk Bread
1 1/4 cups buttermilk, warmed
1 1/2 tbsp butter
2 tbsp honey or agave nectar
1 teaspoon salt
3 cups bread flour
1/3 cup whole wheat flour
2 tsp active dry yeast
For the filling
1/4 cup granulated sugar or brown sugar
1-2 tsp cinnamon
1/8 cup unsalted butter, melted (I omitted, but accident)
2 tbsp raisins, or more to your liking
- Combine warmed buttermilk, yeast, and sugar. Combine the remaining bread ingredients in a bowl or stand mixer. Then add wet ingredients. Combine and knead for 5-7 minutes, or until dough is elastic. Cover and let rise for 1-2 hours, until roughly doubled in size.
- Combine filling ingredients in a small bowl.
- Once dough has risen, punch down and roll into a rectangle (about the width of your loaf pan, roughly 5 x 7). Spread a thin layer of the filling and drop raisins evenly throughout. Roll the loaf and pinch the ends closed. Tuck the ends underneath, if necessary, to fit into the loaf. Brush the top of the loaf lightly with canola oil or butter. Let rise again, until doubled, about 1-2 hours.
- Bake at 375 degrees F for 20-25 minutes.