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Cinnamon Raisin Swirl Bread
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A family favorite!
INGREDIENTS
This recipe makes 2 loaves
| Water | 1/2 cup | ||
| Milk | 3/4 cup | ||
| Egg | 2 | ||
| Butter | 1/2 cup | ||
| Bread Flour | 5 cup | ||
| Salt | 1 tsp | ||
| Sugar | 1/2 cup | ||
| Active Dry Yeast | 4+1/2 tsp | ||
Filling |
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| Sugar | 1 cup | ||
| Cinnamon | 2 TBSP | ||
| Raisins | 1 cup | ||
| Butter, melted | 2 TBSP | ||
DIRECTIONS
Oven 350º F
In large mixer bowl, combine 2+1/2 cups flour, yeast, sugar, and salt; mix well. Heat milk, water, and butter until to 120º to 130º F; butter does not need to melt. Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour.
Prepare filling: Combine sugar and cinnamon; set aside.
Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14- x 7-inch rectangle. Brush with 1 tablespoon melted butter to within 1 inch of edges; sprinkle half of cinnamon mixture and 1/2 cup raisins over buttered dough. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9- x 5-inch bread pans. Cover; let rise in warm place until indentation remains after lightly touching side of loaf, about 45 minutes. Bake at 350º F for 40 to 45 minutes until golden brown. Remove from pans; cool.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.