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Cinnamon Raisin Swirl Bread
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A family favorite!
This recipe makes 2 loaves
INGREDIENTS
| Water | 1/2 cup | ||
| Milk | 3/4 cup | ||
| Eggs | 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
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 dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, 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 TBSP 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) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; 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.