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Raisin Swirl Bread

Raisin Swirl Bread Recipe by Kate Wood of The Wood and Spoon Blog. This is a recipe for 2 loaves of fluffy white bread swirled with cinnamon sugar and raisins. This bread makes delicious toast and is perfect for breakfast or casual dessert. You can freeze this bread to save for later and it is perfect for sharing. Learn to roll and shape this loaf of bread and read more about this delicious and simple yeast bread requiring egg and milk on thewoodandspoon.com

This recipe for raisin swirl bread makes two loaves of fluffy white bread swirled with cinnamon sugar and dotted with juicy raisins. 

Scale

Ingredients

For the dough:

 
For the filling:

Instructions

  1. In a large bowl, sprinkle yeast over the water and allow to dissolve, about 5 minutes.
  2. Stir in the milk, honey, oil, and egg. Add 2 cups of the flour and the salt, stirring just until combined. Add the remaining flour and stir until the dough is a fairly uniform, shaggy dough.
  3. In a stand mixer with a dough hook attachment (or by hand, if preferred), knead dough on medium speed until dough is smooth and only slightly tacky, about 7-8 minutes. If the dough is too sticky, add up to 1/2 cup of additional flour.
  4. Spray a large bowl lightly with baking spray and place dough inside, covering tightly with a sheet of Saran wrap. Allow to rest in a warm spot for about 1-1/2 hours, or until dough has risen and is approximately double in size.
  5. Once risen, remove dough from bowl and separate into two equal pieces. Roll each sheet of dough on a lightly greased work surface into a 6”x20” rectangle. Whisk the egg with 2 teaspoons of water and brush this wash over the surface of each sheet of dough. Reserve the extra wash. 
  6. Combine the cinnamon, sugar, and flour in a small bowl and sprinkle the mixture evenly over the surface of each piece of dough. Sprinkle on the raisins as well.
  7. Starting at one of the narrow ends, roll the dough snug up the length of the long ends of the rectangle until you’re left with a tube-shaped roll of dough. Pinch the ends to seal the dough closed. Place each loaf roll into their own greased loaf pan (8.5″ X 4.5″ X 2.75″). Cover with Saran wrap and allow to rise again for about 45 minutes, or until the dough has risen one inch over the top of the pan. Meanwhile, preheat the oven to 350 degrees.
  8. Once risen, brush a thin layer of wash over the tops of each loaf. Bake for about 35 minutes, or until loaves have turned golden and sound slightly hollow when tapped on the top.
  9. Allow to cool in pan for ten minutes and then remove to finish cooling on a cooling rack.

Notes