Grandpa Arthur's bread is a delectable treat with a wonderful cinnamon taste and beautiful swirl inside. The dough is light, and the raisins in the dough add a nice touch. The sweet cinnamon streusel adds amazing flavor to the already great bread that this recipie produces. Served as toast or with butter or simply by itself, it is a marvelous delight that everyone will enjoy. This single loaf is so delicious that everyone will be coming back for more.
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Step 1: Gather Your Ingredients and Supplies
3 1/4 cups of unbleached all-purpose flour
1/4 cup of powdered milk/dry milk
1 1/4 teaspoons of salt
1/2 teaspoon of cinnamon (more if desired)
3 tablespoons of sugar
2 1/4 teaspoons of active dry yeast
4 tablespoons of butter
1 cup of water (heated in the microwave to about 110 to 115 degrees Fahrenheit)
1/4 cup of sugar
1 1/2 teaspoons of cinnamon (more if desired)
1/4 cup of raisins (could be mixed in with the dough, although I did not do this; you could also add a little bit more of the raisins if desired)
2 teaspoons of unbleached all-purpose flour
1 large egg beaten with 1 tablespoon of water
2 tablespoons of butter
2 tablespoons of sugar
1/4 teaspoon of cinnamon (more if desired)
1/4 cup of unbleached all-purpose flour
Various measuring cups and spoons
Glass measuring cup
Food processor (preferably mini, but it is not required) or blender
8 1/2 by 4 1/2 loaf pan
Possibly aluminum foil (to tent the bread if it is necessary)
Step 2: Make the Yeast
Combine the water (heated in the microwave to about 110 to 115 degrees Fahrenheit), which is heated in a glass liquid measuring cup, and the sugar. Put the yeast over the top of that and stir just enough to combine it with the water and sugar. Let it sit for 5 to 10 minutes or until it has a good quantity of foam building on the top.
Step 3: Combine the Dough Ingredients
In a large mixing bowl, combine all of the ingredients under the dough section. Put in all of the ingredients and then add the yeast on top (once it is foaming). Mix the dough with a wooden spoon until it starts to come away from the sides of your bowl.
Step 4: Knead the Dough
Move the dough from the large mixing bowl to a flat, lightly oiled surface. Knead the dough for 10 to 15 minutes or more (it is better to knead more than less).
Step 5: It Shall Rise
Move the dough to a lightly oiled bowl. Cover the bowl with plastic wrap and let it rise for about 1 to 1 1/2 hours or more (or in the refrigerator overnight).
Step 6: Shape the Dough
Move the dough to a flat, lightly oiled surface. Shape it into a long, thin rectangle about 16 by 8 inches wide.
Step 7: Make the Filling
Mix the sugar, cinnamon, raisins, and flour in a food processor (preferably mini, although it is not required) or blender. Process/blend it until the raisins are chopped.
Step 8: Make the Swirl
Brush some of the egg and water mixture onto the dough (you will need more of it later). Then proceed to pat the filling onto the dough over the egg and water mixture. Roll it up starting with the short edge. Pinch the seam on the side and tuck in the ends towards the center of the bread (so none of the yummy filling bubbles out). Put the bread in a lightly greased 8 1/2 by 4 1/2 inch loaf pan.
When I made this, one of the people who was going to eat it did not like raisins. I simply left them out of half of the filling.
Step 9: It Shall Rise Again
Put lightly greased plastic wrap over the pan and let the bread rise for about 1 hour or more at room temperature (or in the refrigerator overnight) or until it rises about 1 inch above the edge of the pan. When the bread is almost done rising, preheat your oven to 350 degrees Fahrenheit.
Step 10: Make the Streusel
Mix the streusel ingredients in a small bowl or a mini processor. Cut in the butter with a pastry cutter until the streusel is crumbly. Be careful if you are using a mini processor because the streusel will change from crumbly to a soft, moist glob that sticks together in a very short amount of time.
Step 11: Add the Streusel
Brush some or all of the remaining egg mixture onto the dough. Very gently put the streusel evenly on top of the dough. Do not press very hard or the dough will deflate and all of the rising will be for nothing.
Step 12: Bake the Bread
Bake the bread for about 45 minutes. Lightly tent the loaf with aluminum foil (make a loose tent above the bread with aluminum foil) for the final 15 minutes or so if the loaf seems to be browning at too fast of a rate.
Step 13: The Final Step!
Take the loaf out of the oven. Let it sit for about five minutes before trying to take it out of the bread pan. Once that time is over, cut around the edge of the bread (so it can be removed from the pan easier and less streusel falls off). Then proceed to put the pan on it's side and carefully pull the bread from it with a spatula. Eat and enjoy! : )
Please comment below with any suggestions for other bakers.
Participated in the
Bread Challenge 2017