Raisin Bread with Cinnamon Swirl

Raisin Bread with Cinnamon Swirl

This is a great bread, it’s easy to make, and it preforms well. It makes a nice snack all on its own, or toast a slice with a little butter. It makes two loafs, eat one and freeze the other, pre-sliced, to make french toast with, that is if you can keep it around long enough. If you like nuts add them to the cinnamon sugar mixture for added texture and flavor. If you don’t like raisins you can leave them out and make a great cinnamon bread, or use similarly sized dried fruits for something all together different.

Raisin Bread with Cinnamon Swirl Ingredients

The recipe and detailed instructions are at the end of this post. For this recipe we need bread flour, active dry yeast, milk, butter, sugar, eggs, salt, raisins, dark brown sugar, and ground cinnamon. Looks like we have it all. Ready, set, bake…

Warmed MilkDisolved YeastFlour with bread hookAll combined

Warm the milk to 100°-110° and dissolve the yeast in the milk. Combine the flours and milk/yeast in a mixer fitted with the dough hook until just combined.

Adding the butter, eggs, sugar andAdding RaisinsAdding CinnamonProofing

Add the butter, sugar, eggs, and salt. Mix on low speed for four minutes and on medium speed for four more minutes; at one minute remaining in the mixing, add the raisins, and at the last 30 seconds, add the cinnamon, mixing just long enough to create a swirl.

Cover the dough in a lightly greased bowl and let rise until nearly doubled, about one hour.

ProofedPunched downTwo equal sizesroll out

When the dough has nearly doubled punch down the dough.

Combine the one ounce of brown sugar and cinnamon together in a small bowl. Mix the egg and salt together in a small bowl to make the egg wash. Divide the dough into two equal parts. Roll one part of the dough to the length of your bread pan and about 12 inches long. Cover with egg wash.

Egg washCinnamon SugarRollRollSeam

Sprinkle the egg washed area with half the cinnamon sugar mixture. Roll the dough up and press the seam together. Repeat with the other dough half.

Place in loaf panProofBakCool

Place the dough seam side down in greased loaf pans. The dough should spring back on itself slightly and fit snugly in the pans. Proof, covered, until the dough nearly doubles in size, 1 1/2 to 2 hours.

Mix the egg and salt together in a small bowl to make the egg wash. Gently brush the loaves with the egg wash. Bake at 350° (191° C) until the crust is a rich golden brown and the sides of the bread spring back when pressed, 25 to 30 minutes. Remove the bread from pans and cool completely on a rack.

Raisin Bread with Cinnamon Swirl

If you want to check out some amazing breads, be sure to check out YeastSpotting on the Wild Yeast blog.

Recipe: Raisin Bread with Cinnamon Swirl

Print Recipe
Yield: 2 loaves

Dough Ingredients

  • 25.8 ounces bread flour
  • 1 3/4 tsp active dry yeast
  • 14 ounces whole milk
  • 2 1/4 ounces unsalted butter
  • 2 1/4 ounces sugar
  • 2 1/4 ounces eggs
  • 2/3 ounces salt
  • 4.75 ounces raisins
  • 1 tablespoon ground cinnamon

Cinnamon Sugar Ingredients

  • 1 ounce dark brown sugar
  • 1 ounce cinnamon

Egg Wash Ingredients

  • 1 egg
  • 1 teaspoon salt

Instructions

  1. Warm the milk to 100°-110° and dissolve the yeast in the milk. Combine the flours and milk/yeast in a mixer fitted with the dough hook until just combined. Add the butter, sugar, eggs, and salt. Mix on low speed for four minutes and on medium speed for four more minutes; at one minute remaining in the mixing, add the raisins, and at the last 30 seconds, add the cinnamon, mixing just long enough to create a swirl.
  2. Cover the dough in a lightly greased bowl and let rise until nearly doubled, about one hour. Punch dough the down.
  3. Combine the one ounce of brown sugar and cinnamon together in a small bowl. Mix the egg and salt together in a small bowl to make the egg wash. Divide the dough into two equal parts. Roll one part of the dough to the length of your bread pan and about 12 inches long. Cover with egg wash and sprinkle with half the cinnamon sugar mixture. Roll the dough up and press the seam together. Repeat with the other dough half.
  4. Place the dough seam side down in greased loaf pans. The dough should spring back on itself slightly and fit snugly in the pans. Proof, covered, until the dough nearly doubles in size, 1 1/2 to 2 hours.
  5. Gently brush the loaves with the egg wash. Bake at 350° (191° C) until the crust is a rich golden brown and the sides of the bread spring back when pressed, 25 to 30 minutes. Remove the bread from pans and cool completely on a rack.

About Jeff

Graphic Designer in San Diego CA
This entry was posted in Bread, Recipe and tagged , , . Bookmark the permalink.

3 Responses to Raisin Bread with Cinnamon Swirl

  1. Pingback: YeastSpotting May 28, 2010 | Wild Yeast

  2. Elizabeth says:

    What beautiful bread! And your swirl is so perfect-looking. I have swirl envy; whenever I’ve tried this, my swirls are always uncentered.

  3. Jeannie says:

    I have baked this before but I can’t get such nice swirls. Yours are lovely.

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