Jessica Battilana’s Cinnamon Raisin Swirl Bread – Cherry Bombe

Name: Jessica Battilana’s Cinnamon Raisin Swirl Bread – Cherry Bombe
Ingredients: 111 grams / ¾ cup raisins (golden, black, or a combination); 14 grams (1 tablespoon) sourdough culture; 30 grams (¼ cup) unbleached bread flour; 28 grams (2 tablespoons) cool water (60°F to 70°F); 300 grams (2½ cups) unbleached bread flour, plus more for dusting; 12 grams (1 tablespoon) granulated sugar; 6 grams (1 teaspoon) fine salt; 3 grams (1 teaspoon) instant yeast; 1 large egg (50 grams); 170 grams (¾ cup) warm milk, whole preferred; 57 grams (4 tablespoons) unsalted butter, cut into small cubes, at room temperature; 53 grams (¼ cup packed) light brown sugar; 5 grams (2 teaspoons) unbleached bread flour; 4 grams (1½ teaspoons) ground cinnamon

cherrybombe.com

BAKED GOODS Cinnamon Raisin Swirl Bread From Jessica Battilana & King Arthur Baking Company Studded with raisins and showcasing a gooey brown sugar swirl through its center, this loaf is the ultimate...

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Ingredients

111 grams / ¾ cup raisins (golden, black, or a combination)
14 grams (1 tablespoon) sourdough culture
30 grams (¼ cup) unbleached bread flour
28 grams (2 tablespoons) cool water (60°F to 70°F)
300 grams (2½ cups) unbleached bread flour, plus more for dusting
12 grams (1 tablespoon) granulated sugar
6 grams (1 teaspoon) fine salt
3 grams (1 teaspoon) instant yeast
1 large egg (50 grams)
170 grams (¾ cup) warm milk, whole preferred
57 grams (4 tablespoons) unsalted butter, cut into small cubes, at room temperature
53 grams (¼ cup packed) light brown sugar
5 grams (2 teaspoons) unbleached bread flour
4 grams (1½ teaspoons) ground cinnamon