Ingredients
- 2 cups (454 g) lukewarm water
- 1 cup (227 g) buttermilk
- 1 tablespoon (12 g) yeast
- 1½ tablespoons (14 g) kosher salt
- 1½ tablespoons (16 g) sugar
- 6½ cups (832 g) unbleached, all-purpose flour
- butter for greasing the pan
- 1½ tsp. ground cinnamon (I tripled the amount of cinnamon the second time around, so make your cinnamon-sugar mix according to taste.)
- 1/3 cup (66 g) sugar
- ¾ cup raisins (if you are using them)
- egg wash (1 egg beaten with 1 tablespoon water)
Instructions
- Mixing and storing the dough: Mix the yeast, salt and sugar with the water and buttermilk in a 5-quart mixing bowl or a lidded (not airtight) food container.
- Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment) or a heavy-duty stand mixer with dough hook. If you’re not using a machine, you may have to use wet hands to incorporate the last bit of flour.
- Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses or flattens on top, approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 7 days.
- On baking day, lightly grease a 9x4x3-inch nonstick loaf pan. Set aside. Dust the surface of the refrigerated dough with flour and cut off a 1½-pound (cantaloupe-size) piece. (Note: the original recipe yields 3 loaves. I prefer dividing the total amount of dough in half and making two larger loaves as opposed to three smallish loaves.) Dust with more flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
- With a rolling pin, roll out the dough to an 18×16-inch rectangle (or about an 11×18-inch rectangle — just wider than the loaf pan) about ¼-inch thick, dusting the board and rolling pin with flour as needed. You may need to use a metal dough scraper to loosen rolled dough from the board as you are working with it.
- Using a pastry brush, cover the surface of the dough lightly with egg wash. Mix together the sugar and cinnamon and sprinkle the mixture evenly over the dough. Distribute the raisins, if using.
- Starting from the short side, roll it up jelly-roll style. Pinch the edges and ends together, tucking the ends under. Place the loaf seam-side down in the prepared pan. Allow to rest 1 hour and 40 minutes (or just 40 minutes if you’re using fresh, unrefrigerated dough.)
- Twenty minutes before baking, preheat the oven to 375ºF. Bake for 35 to 40 minutes, or until golden brown. Remove from pan and allow to cool before slicing.
- Prep Time: 30 minutes
- Cook Time: 40 minutes