Cinnamon Raisin Swirl Bread

by cakeduchess on August 29, 2012 · 35 comments

The kids have returned to school and there are more quiet moments in the house. I find myself with a little extra time to do something that I really enjoy-bake fresh bread.

It’s been a pleasure collaborating with Red Star Yeast these last few months baking some of their wonderful recipes. I recently baked their wonderful Fresh Apple Cake and also their Chocolate Yeast Cake with Brown Butter Frosting.

My kids like to enjoy their cinnamon bread’s first slices; usually the bread is still very warm. I’m surrounded by impatient testers. I sometimes enjoy a warm slice slathered with a little butter or just with my favorite jam. I know I rushed in slicing this one. Look at that melted cinnamon sugar! Incredible.

No matter how you like to enjoy a slice of freshly baked cinnamon bread, there is no denying the pure pleasure it brings. I really love breads like this that are not too sweet and beautiful with a simple egg wash. Gorgeous golden loaves sitting on your counter tempt you as they are cooling.

The heavenly smell of cinnamon awaits you as you cut those first lovely slices. This Cinnamon Raisin Swirl Bread rose beautifully and was delicious. Perfectly spiced with just the right amount of cinnamon and sugar. I prefer extra raisins in my loaf. I made one with extra raisins and one with a little less. It does take a little time to put the loaves together but it is worth the effort. The kids love to help and giggle as they toss cinnamon sugar on the dough well, of course, most ends up all over the counter. I don’t mind one bit as I cherish these magical baking moments with my family.

Cinnamon Raisin Swirl Bread
recipe courtesy of: Red Star Yeast

Ingredients:

1/2 cup water
3/4 cup milk
2 eggs
1/2 cup butter, softened
5 cups bread Flour
1 tsp salt
1/2 cup sugar
4 1/2 tsp Active Dry Yeast
Filling
1 cup sugar
2 Tbsp cinnamon
1 cup raisins
2 Tbsp butter, melted

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 minute

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 (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.

Whisk together an egg with a splash of milk. Brush the egg wash on the surface of your bread.

Bake on the middle rack 350º F for 40 to 45 minutes until golden brown. Remove from pans; cool. If you happen to have any leftover bread, store it in a large Ziploc bag.