Cinnamon Swirl Bread with Raisins
Cooking Instructions
- 1
Combine 1 1/2 cups water, yeast, milk, and 2 cups of flour in a mixing bowl. Set aside to sponge for 15-20 minutes, until risen and bubbly.
- 2
Put the raisins in a small bowl and cover them with hot water. Let the raisins plump for at least 10 minutes. Drain and set aside.
- 3
Add 2 tb melted butter, 4 tb white sugar, 1/2 tb cinnmon, salt, and 4 cups of flour to the yeast bowl. Mix until dough starts to clean sides of bowl.
- 4
Place dough on flowered surface and knead for 10 minutes. Add only a few tablespoons of flour at a time if dough sticks to surface, being careful not to add too much.
- 5
Pat dough into an oval. Sprinkled about half the raisins over the top and fold the dough like a letter. Pat it into an oval again, sprinkle the remaining raisins, and fold it again. Knead the dough by hand for a few minutes to distribute the raisins through the dough.
- 6
Put dough into a greased bowl. Cover with a clean dish towel and let rise in a warm place for about 60 minutes, or until doubled in size.
- 7
Punch down the dough in the bowl with your fist and cut in half. Place half of dough onto a floured surface and knead for about 1 minute. Repete with second half.
- 8
Roll dough out to form two rectangular shapes. Spread 4 tb softened butter on the surface of the rolled out dough.
- 9
In a small bowl, mix 3 tb white sugar, 3 tb brown sugar, and 2 tb cinnamon. Sprinkle this mixture on top of the buttered dough.
- 10
Roll up dough and form into two loafs. Place into 2 buttered bread pans, seam side down. Cover with a clean dish towel and let rise in a warm place until doubled in size, about 45 minutes.
- 11
Preheat oven to 375 degrees F.
- 12
Bake bread for 30 minutes, or until golden brown, rotating halfway through if needed.
- 13
Immediately remove from pans to cool on a rack. Allow to completely cool before slicing.
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