Cinnamon Swirl Raisin Bread Recipe

Is there anything that beats the smell of fresh baked bread? How about taking that fresh bread smell and adding a sweet twist? This cinnamon swirl raisin bread recipe is an instant hit in most households. Wonderful straight out of the oven or served toasted over the next few days. I would suggest making two loaves so you don’t run out.

Cinnamon Swirl Raisin Bread

This cinnamon swirl raisin bread recipe is delicious from first to last bite. The sweet and buttery bread is perfect toasted.

Author: Stephanie Hansen Where Women Cook/The Daily Blarg

Recipe type: Bread

Ingredients

1 cup warm water
1½ tsp. active dry yeast
3 tsp. sugar
3⅓ cups all-purpose flour
1 TB. nonfat powdered milk
1 tsp. salt
3 TB. canola oil
1 cup raisins
⅓ cup sugar
4 tsp. cinnamon
1 egg, beaten
1 TB. unsalted butter, melted
1 egg white, beaten

Instructions

In small bowl place ¼ cup of warm water, sugar, and yeast. Set aside for about 10 minutes until foamy. Add flour, powdered milk, salt, canola oil, and remaining ¾ cup flour into bowl of stand mixer (or large mixing bowl if making by hand).
Add yeast mixture to mixing bowl and beat for about 1 minute with paddle attachment (or mix with wooden spoon.)
Replace paddle attachment with dough hook and knead for about 7 minutes (or 15 minutes by hand.) Adjust water as necessary. Dough should be very soft and slightly sticky. Add raisins and need for an additional 2-3 minutes.
Form dough into a ball and place in a lightly greased bowl. Cover with damp towel or plastic wrap. Let sit in a warm place to rise until double in size. About 1 hour.
Press risen dough into a 9×15 triangle, on a lightly flour surface. Lightly brush dough with beaten egg and sprinkle with cinnamon and sugar. Evenly spread melted butter over top of dough.
From the small end, roll dough tightly into a cylinder, pinching to seal at ends.
Place in a well greased bread pan (seam side down) and cover with damp towel or greased plastic wrap. Let raise for about 45 minutes.
Preheat oven to 425. Lightly brush loaf with egg white and sprinkle with a little cinnamon and sugar. Bake for 15 minutes. Reduce heat to 400 and bake for an additional 15 minutes.
Let cool on baking rack for 15-30 minutes before slicing and serving.
Store in an airtight container or wrap.