If you want to make this recipe chosen by Susan of Food.Baby for this week’s Tuesdays with Dorie, check pages 59 and 60 of Dorie Greenspan’s book Baking: From My Home to Yours. I made two versions, neither one used raisins. One loaf was filled with walnuts and the other one had dried orange cranberries. I also used wholewheat pastry flour instead of regular flour. The combination of cocoa powder and cinnamon made for a sweet-smelling bread that tastes like a chocolatey cinnamon roll! Here is my version:
- 2 1/4 tsp dry yeast
- 1/4 cup sugar
- 1 1/2 cup soy milk, warmed
- 1/2 stick butter, room temperature
- a pinch of salt
- 1 egg
- 1 tsp vanilla extract
- 3 1/2 cups wholewheat pastry flour
- 1 tbs sugar
- 2 tsp ground cinnamon
- 2 tsp unsweetened cocoa powder
- 1 cup chopped walnuts or dried cranberries (or combination of both!)
- 1/2 stick butter
- Dissolve yeast and 1 tsp sugar in 1/4 cup soy milk. Let sit for 3 minutes or until foamy.
- Using an electric mixer, combine the rest of the milk, sugar and butter. Process for a minute then add salt, egg and vanilla and continue processing. Add yeast mixture and beat on low for a minute. Slowly add half of the flour and continue mixing on low.
- Add the rest of the flour and increase speed to medium, kneading until dough comes together and starts coming off the sides of the bowl. Dough should be very soft. Place in greased bowl, cover with plastic tightly and let rise until double in size.
- To shape the loaf, grease a loaf pan. Combine sugar, cinnamon and cocoa. Spread dough onto a floured surface and roll into a 12 x 18 rectangle. Smear with butter then sprinkle the sugar cinnamon mixture. Add walnuts or cranberries.
- Roll from short end of dough like a jelly roll and place on loaf pan seam side down. Cover loosely and let rise until about an inch above top of pan.
- Preheat oven to 375F. Brush loaf with the remaining butter then bake for about 20 minutes. Cover with foil to avoid too much browning and bake for another 20 minutes until bread is golden brown and hollow when tapped. Cool for 5 minutes then unmold from pan onto a rack and cool to room temperature.