Cinnamon Swirl Raisin Bread

Cinnamon Swirl Raisin Bread 



Mix Time: 20 mins

Total Rise Time: 3½ hours

Bake Time: 50 mins

Bake Temp 350


Yield: 2 loaves




For the bread:

• 3½ cups unbleached bread flour
• 4 teaspoons granulated sugar*
• 1¼ teaspoons salt
• 2 teaspoons instant yeast*
• 1¼ teaspoons ground cinnamon
• 1 large egg, slightly beaten
• 2 tablespoons shortening, melted or at room temperature
• ½ cup buttermilk or whole milk, at room temperature
• ¾ cup water, at room temperature*
• 1½ cups raisins, rinsed and drained

MG(*Proof yeast: sugar, room temp water, yeast mix let stand 5min or till foamy)
Raisin mix golden & regular to make 2C. Added 2 C Chopped Walnuts



For the cinnamon sugar swirl:

• 1/2 cup Granulated Sugar
• 2 tbsp ground Cinnamon

For the topping:

• 2 tablespoons butter, melted
• 1/4 cup granulated sugar
• 1 tbsp. ground cinnamon

1.Stir together the flour, sugar, salt, yeast, and cinnamon in a mixing bowl (or in the bowl of an electric mixer). Add the egg, shortening, buttermilk, and water. Stir together with a large spoon (or mix on low speed with the paddle attachment) until the ingredients come together and form a ball. Adjust with flour or water if the dough seems too sticky or too dry and stiff.

2. Sprinkle flour on a counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed, switching to the dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead (or mix), if necessary, to achieve this texture. Knead by hand for approximately 10 minutes (or by machine for 6 to 8 minutes). Sprinkle in the raisins during the final 2 minutes of kneading (or mixing) to distribute them evenly and to avoid crushing them too much. (If you are mixing by machine, you may have to finish kneading by hand to distribute the raisins evenly.) The dough should pass the windowpane test. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.

*3. Let Rise at room temperature for approximately 2 hours, or until the dough doubles in size. **(if proofing is done to yeast this time will be shorter)

4. Divide the dough into 2 equal pieces and form them into loaves. Gently press each part out into a rectangle (about 8" by 5") I pressed out my dough into an 8" x 15" rectangle so I could get more of a swirl in the center., with the long side facing you. Sprinkle the cinnamon sugar over one side of the rectangle. Now tightly roll, starting from the long side facing you. Seal the end and place in a loaf pan, seam side down. Repeat for the other rectangle.

5. Place each loaf in a lightly oiled 8½ by 4½-inch pan, mist the tops with spray oil, and cover loosely with plastic wrap.

6. Proof at room temperature for 60 to 90 minutes, or until the dough crests above the lips of the pans and is nearly doubled in size.

7. Preheat the oven to 350 degrees F with the oven rack on the middle shelf. Place the loaf pans on a sheet pan, making sure they are not touching each other.

8. Bake the loaves for 20 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 20 to 30 minutes, depending on the oven. The finished breads should register 190 degrees F in the center and be golden brown on top and lightly golden on the sides and bottom. They should make a hollow sound when thumped on the bottom.

9. Immediately remove the breads from their pans. Mix together the granulated sugar and ground cinnamon for the topping in a shallow plate. Brush the tops of the loaves with melted butter as soon as they come out of the bread pans, and then roll them in the cinnamon sugar. Cool loaves on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.