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.
Cinnamon Raisin Swirl Bread
recipe courtesy of: Red Star Yeast
1/2 cup water
3/4 cup milk
1/2 cup butter, softened
5 cups bread Flour
1 tsp salt
1/2 cup sugar
4 1/2 tsp Active Dry Yeast
1 cup sugar
2 Tbsp cinnamon
1 cup raisins
2 Tbsp butter, melted
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.
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.
Disclosure – This post was sponsored by Red Star Yeast. All opinions are my own.