I had marked the Raisin Brioche Twist long ago - now I definitively had a reason to test it :-)
In my first attempt (see the slideshow for details) I used a 9 x 5 inch loaf pan (24 cm Kastenform) which I found was too small - the braided bread almost filled the pan before proofing.
I had absolutely no problem baking the bread with the lovely cinnamon sugar crust a second time as the first one had disappeared quickly. This time I used a 30 cm loaf pan which worked fine.
Before braiding the strands are brushed with melted butter and rolled in cinnamon sugar with a little bit of nutmeg - this together with the rich brioche dough gives a great taste!
Other tested recipes from the book:
- Chocolate Cherry Poundcake (with cranberries instead of dried tart cherries)
- Oatmeal Buttermilk Bread
- Rustic Potato Loaf
Das Rezept auf Deutsch gibt es in meinem Brotkasten: Rosinen-Brioche-Zopf mit Zimt-Zuckerkruste. Ich backe das Brot mit gleicher Teigmenge inzwischen in zwei 24 cm-Kastenformen (also in 6 Stücke teilen, 2 Zöpfe flechten). Evtl. etwas länger aufgehen lassen - funktioniert wunderbar.