Cinnamon
Cinnamon Raisin Swirl Bread
- Makes 4 loaves
Author Notes
This recipe has lots of room for variation. I add in the whole wheat flour to make it a bit healthier, but you could just use all-purpose or vary it with other flours (bread, cake, etc.). Also, for the butter that is added in with the eggs, this could be increased to 1/2 cup for a richer flavor (or coconut oil would make a tasty sub) but I keep it lower so I don't feel as bad spreading butter all over it when it comes out of the oven!
I soak my raisins in hot water before adding them so that they plump up a bit. The raisins could be omitted altogether, if desired.
This makes about 4 loaves in a 8.5 x 4.5 in loaf pans, or about 3 loaves in 9 x 5 in pans. Could also slice the rolled dough and add to a round pan to make cinnamon rolls with a homemade cream cheese frosting. Oven timing should be adjusted accordingly.
I like to bake one loaf right away, freeze two of them for another day and give away one loaf to a friend for a housewarming, new baby, etc. —Muckle
Ingredients
-
1 1/2 cups
milk (120 degrees F)
-
1 cup
water (110 - 115 degrees F)
-
3/4 cup
plus 1 T. sugar, divided
-
2 packets
active dry yeast
-
3
eggs
-
1 teaspoon
salt
-
1/4 cup
melted unsalted butter
-
3 tablespoons
cinnamon, divided
-
3 cups
raisins, divided
-
4 cups
all-purpose flour
-
3 cups
whole wheat flour
-
2 tablespoons
milk
-
1/4 cup
light brown sugar
-
extra butter or milk for greasing loaf (optional)
Directions
- Dissolve the yeast in the warm water with the 1 T. sugar until yeast is frothy (about 10 min.). Mix in eggs, 1/2 c. white sugar, butter, salt, 2 c. raisins, and 1 T. cinnamon with the water. Stir in the milk and then add the flour gradually to make dough (it will be sticky).
- Knead the dough on a lightly floured surface for a few minutes or in a mixing bowl (it should still be sticky). Place the dough in a large, greased mixing bowl. Cover with a cloth and allow to rise until doubled (about 2 hours).
- Divide the dough in half and roll one half on a lightly floured surface into a large rectangle, about 1/2 in. thick. Mix together 1/4. c. brown sugar, 1/4 c. white sugar, 2 T. cinnamon and 1 c. raisins. Moisten the dough with 1 T. milk and then sprinkle half of the cinnamon-sugar and raisin mixture on top. Roll the dough up tightly lengthwise. Cut in half and tuck under the ends. Place the loaves in well-greased 1.5 qt (8.5 x 4.5 in) loaf pans.
- Repeat with remaining half of dough.
- If desired, lightly grease the top of the loaves with milk or melted butter. Could sprinkle additional cinnamon & sugar over the top if desired.
- Cover the loaves with a damp cloth and let the dough rise again for about 1 hr.
- Bake at 350 degrees for about 35 minutes or until loaves are lightly browned and sound hollow when knocked. May need to tent with aluminum foil at about 25 minutes. Remove loaves from oven and let sit in pan for about 5 - 10 minutes. (Can lightly brush with butter at this point as well.) Turn pan out onto rack and let cool completely - at least 30 minutes.
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