This recipe for raisin swirl bread makes two loaves of fluffy white bread swirled with cinnamon sugar and dotted with juicy raisins.
Total Time:2 hours 40 minutes
For the dough:
1 cup (240 mL) warm water
3 teaspoons active dy yeast
1–1/4 cup (300 mL) milk (I use 2%), room temperature
2 tablespoons (30 mL) honey
3 tablespoons light oil (canola, vegetable, or extra light olive oil)
1 large egg
6 cups (730 gm) of all-purpose flour
1–1/2 teaspoons salt
For the filling:
6 tablespoons (75 gm) sugar
2–1/2 teaspoons cinnamon
1 tablespoon flour
1 large egg
1 cup raisins
In a large bowl, sprinkle yeast over the water and allow to dissolve, about 5 minutes.
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.
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.
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.
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.
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.
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.
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.
Allow to cool in pan for ten minutes and then remove to finish cooling on a cooling rack.
You can use a slightly large bread pan for this recipe as these loaves are massive! Beware of using a small pan. This recipe requires a large enough pan to accommodate the dough.
If your bread is not rising well, place loaves in a slightly warmer spot in your kitchen. I let my bread rise next to a warm oven.
Allow bread to cool completely prior to slicing.
Bread will keep on the counter for several days but will keep best in the refrigerator for up to 6-7 days. There’s no preservatives in this stuff so it won’t last as long as your supermarket bread- eat fast!
Wrapped securely in aluminum foil, bread will keep in a freezer for up to four months.