Cinnamon Swirl Raisin Bread Pullman/Pain de Mie Loaf 9x4x4 Loaf Size

Raisin Bread

Cinnamon Swirl Raisin Pullman Loaf

Cinnamon Swirl Raisin Bread Pullman/Pain de Mie Loaf 9x4x4 Loaf Size

This is a wonder full cinnamon swirl raisin bread. A sweet cinnamon swirl makes all the difference. The recipe calls for instant clear jel to help thicken the cinnamon filling, however it can be made without it and it will turn out just like the ones here. i did not use instant clear jel. Without the instant clear jel the cinnamon filling will be very liquid, you can still roll the loaf up into a log, but it gets a little messy. Go ahead and do it. You will be rewarded.

Growing up Mom would occasionally but a cinnamon pull-a-part loaf which was par baked and needed to be heated in the oven and there was icing we put on top. No raisins in that but this loaf is much better.

How to Make a Cinnamon Swirl Raisin Bread Pullman/Pain de Mie Loaf 9-inch x 4-inch x 4-inch (23-cm x 10-cm x 10-cm) Loaf Size

It is easiest to measure out the ingredients first.

First proof the yeast. Measure out the water, sugar and active dry yeast into the pan of the bread machine, stir and allow to set 5-15 minutes until it become frothy/foamy. This proves to us the yeast is alive and the bread will rise. This picture was taken shortly after mixing together, and not much foam is present but I know the yeast is active.

Proofing Yeast

Yeast Proofing – not very active

While waiting for the yeast to proof, measure out the remaining bread ingredients.

  • All-purpose Flour
  • Potato Flakes
  • Non-fat dry milk powder
  • salt
  • vegetable oil
  • raisins

Once the yeast is proofed, add the dry ingredients to the bread pan, place the pan in the bread machine and select the ‘Dough Only” cycle and depress the start button.

After about 3 minutes when most of the flour has been worked in, add the vegetable oil. After another 3-5 minutes, check the dough, it should not be too dry, sticky and should be coming together nicely. Adjust by adding water or flour a few tablespoons at a time and allow to mix in before readjusting. Add in the raisins when there are about 5 minutes left of kneading that way they will distribute through out the dough. If you forget you can always add them in before rolling out the dough to add the filling. Allow the cycle to complete.

Meanwhile, prepare the filling. Note that the instant clear jel is optional and it will thicken the filling up greatly. You can use the filling without the instant clear jel (which is the way I made this bread), but note that the filling is very runny and is hard to work with, you may not use all the filling here. The picture below shows the dough risen in a bowl – this was done because a second loaf of bread was mixed in the bread machine right after the kneading for the first one.

Once the cycle is completed, Remove the dough from the pan, and roll out into a rectangle about 1-inch (2.5-cm) shorter than your Pullman/Pain de Mie pan. The dough should be about 1/4-inch, 2.5-cm thick. Then spread the filling the dough to within about 1-inch (2.5-cm) of the end. Roll the dough up into a log and then place into a prepared Pullman (Pain de Mie) bread pan.

Cover and allow to rise until the dough is about 1-inch (2.5-cm) below the top of the pan. While this is rising, preheat the oven to 375ºF/190ºC

Risen Cinnamon Swirl Raisin Loaf

Dough has risen and is about 1-inch (2.5-cm) below the top of the pan. Time to put the lid on and bake it in the oven.

Slide the lid on and bake in a 375ºF/190ºC over for 40 minutes. Remove from the oven and carefully remove the lid (everything is very hot). Place the bread back in the oven to finish baking 5-15 minutes. It should be golden brown and when pressed it should not be soft.

Remove from the oven. Remove the loaf from the pan and allow to fully cool on a baking rack. It is best to let it cool for at least 4 hours for the filling to set up.

Slice and enjoy.

This recipe has been adapted from King Arthur Flour.

Note: The pictures here show a 13-inch x 4-inch x 4-inch (33-cm x 10-cm x 10-cm) loaf.

Pullman Pans or Pain de Mie Pans and Other Bread Making Tools Used

Parts Available through Amazon used here.

Disclosure: If you click on any of the above Amazon links and purchase any item, I do receive a small commission which I will use to upkeep this blog.

 

 

Raisin Bread
Cinnamon Swirl Raisin Bread Pullman/Pain de Mie Loaf 9x4x4 Loaf Size
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Votes: 1
Rating: 5
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Rate this recipe!
Nothing beats a fantastic Cinnamon Swirl Raisin Bread. This Pullman / Pain de Mie Loaf is to die for. Try it today. This recipe makes a loaf about 2.4 pounds / 1.1 kilograms.
Servings Prep Time
1 Loaf 25 minutes
Cook Time Passive Time
45 minutes 100 minutes
Servings Prep Time
1 Loaf 25 minutes
Cook Time Passive Time
45 minutes 100 minutes
Raisin Bread
Cinnamon Swirl Raisin Bread Pullman/Pain de Mie Loaf 9x4x4 Loaf Size
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You: 5
Rate this recipe!
Nothing beats a fantastic Cinnamon Swirl Raisin Bread. This Pullman / Pain de Mie Loaf is to die for. Try it today. This recipe makes a loaf about 2.4 pounds / 1.1 kilograms.
Servings Prep Time
1 Loaf 25 minutes
Cook Time Passive Time
45 minutes 100 minutes
Servings Prep Time
1 Loaf 25 minutes
Cook Time Passive Time
45 minutes 100 minutes
Ingredients
Yeast Proofing Ingredients
  • 1-1/8 cups water 115º-125ºF/46º-52ºC (265 mLs or 255 grams or 9 ounces by weight)
  • 4 teaspoons granulated sugar (40 mLs or 35 grams or 1-1/4 ounces by weight)
  • 1-1/2 teaspoons active dry yeast (6.7 mLs or 4.1 grams or 0.15 ounces by weight)
Other Bread Ingredients
Filling
  • 4 teaspoons ground cinnamon (20 mLs or 7.4 grams or 1/4 ounces by weight)
  • 1/2 cup granulated sugar (120 mLs or 110 grams or 3-7/8 ounces by weight)
  • 2 teaspoons instant clear jel optional (10 mLs or 4.7 grams or 0.16 ounces by weight)
  • 1/3 cup all-purpose flour (80 mLs or 38 grams or 1-1/3 ounces by weight)
  • 2 each large eggs (90 mLs or 85 grams or 2-2/3 ounces by weight)
  • 4 teaspoons water (20 mLs or 19 grams or 2/3 ounces by weight)
Servings: Loaf
Units:
Instructions
Proofing Yeast
  1. In a bowl add the warm water, granulated sugar and active dry yeast. Stir to mix well. Allow to sit 5-10 minutes until the mixture becomes foamy. This indicated the yeast is alive and it is okay to proceed with making the bread. If the mixtures does not become foamy, you yeast is dead and must be replaced with newly purchased yeast.
Mixing in a Bread Machine
  1. To the bread pan, add the yeast mixture. In a bowl mix all the flour, salt, nonfat dry milk powder and potato flakes together. Add to the bread pan. Select 'Dough Only' cycle and press the start button. After about 3 minutes of mixing, add the vegetable oil. After an additional 3 minutes check the dough, it should of come together into a mass which is not to sticky or dense or dry. If necessary adjust by add 1 tablespoon of water or flour at a time. Allow to knead in for a few minutes before readjusting. About 5 minutes before the kneading is completed add the raisins (on my bread machine this is 15 minutes after pressing the start button). Let the bread machine complete its cycle. Proceed to making the filling.
Mixing by Hand
  1. To a mixing bowl, add the flour, potato flakes, dry milk powder and salt. Stir to mix well. Make a well in the flour mixture and add the yeast mixture and start mixing in the flour. When most of the flour has been mixed in, add the vegetable oil and continue mixing until a dough has formed. If necessary add additional water if needed. Turn the dough out onto a floured work surface and knead 8-15 minutes until the dough becomes a nice soft mass. Lightly oil a bowl, add the dough and turn over to coat with oil. Cover with a clean damp towel and set aside to raise. It should double in size in about an hour. Proceed to making the filling.
Mixing in a Stand Mixer
  1. To stand mixer bowl, add the flour, potato flakes, dry milk powder and salt. Stir to mix well. Make a well in the flour mixture and add the yeast mixture and start mixing using a dough hook. When most of the flour has been mixed in, add the vegetable oil and continue mixing until a dough has formed. If necessary add additional water or flour as needed. Continue kneading the dough 8-10 minutes. Turn the dough out onto a work surface together into a ball. Lightly oil a bowl, add the dough and turn over to coat with oil. Cover with a clean damp towel and set aside to raise. It should double in size in about an hour. Proceed to making the filling.
Making the Filling
  1. In a bowl, add the dry ingredients for the filling (cinnamon, sugar, instant clear jel (if using) and flour). Add the eggs and water and stir together well until a thick paste forms. Note - if you do not use the instant clear jel, the filling will remain very runny, but it will work in the bread. It will be harder to work with, but you can do it. You may not use all your filling.
Shaping the Loaf
  1. Prepare the Pullman Pan / Pain de Mie Pan by lightly greasing or oiling it. Set aside until needed. Turn the dough out onto the work surface and flatten the dough into a rectangle about an 1-inch (2.5-cm) shorter than you pan and about 1/4-inch (1-cm) thick. Spread the filling on the rectangle keeping about 1-inch (2.5-cm) away from the edges. Tightly roll the dough up making sure you seal the ends and the seam together. This can be messy, but well worth it. Place the rolled up dough into the bread pan. Cover and allow to rise until about 1-inch (2.5-cm) from the top. This should take about 30 to 60 minutes. While the dough is rising, preheat the oven to 375ºF/190ºC.
Baking the Bread
  1. Place the lid on the Pullman / Pain de Mie pan and place in a preheated oven at 375ºF/190ºC for 40 minutes. Remove the pan from the oven and carefully remove the lid from the pan. Use caution everything will be very hot. The bread should be a nice golden color and not very soft. Place the bread back into the oven (with out the lid) and bake an additional 5-155 minutes or until bread is a golden down or not soft. Remove from the oven to a cooling rack. Remove the bread from the pan and allow to cool to room temperature before slicing. It is easiest to cut if allowed to cool atl east 4 hours or over night.
Recipe Notes

Optional -- Adding nuts - toasted pecans or walnuts- Replace to up 1/3 of the raisins with the nuts.

Other Optional Items you can add:

  • Dough Conditioner - use 1 teaspoon per cup of flour. Mix in with the flour.
  • Vital Wheat Gluten - use about 1 tablespoon per loaf of bread (3 cups of flour). Mix in with the flour.
  • Diastatic Malt Powder - use 1/4 teaspoon mixed in with the proofing yeast and add 1/4 teaspoon to the dry ingredients per loaf of bread (3 cups of flour). Too much can use the bread to become gummy and fall when baking. Add half to the yeast mixture when proofing and the remaining mix in with the flour.

Using Instant Yeast in place of Active Dry Yeast - If you plan on using instant yeast, there is no need to proof the yeast, the yeast  is to be mixed in with the dry ingredients. Rise times will be much quicker and you will have to adjust your timing for that. If you use fresh yeast cakes, use the equivalent amounts and dissolve the yeast in place of the active dry yeast.

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