Cinnamon Swirl Raisin Bread

Equipment

• Oven
• Loaf Pan
• Rolling Pin

Ingredients

• 6 to 6½ cups all-purpose flour
• 1 cup sugar
• 1 tablespoon salt
• 2 packages regular active or fast-acting dry yeast (4½ teaspoons)
• 2 cups water
• ¼ cup vegetable oil
• 2 eggs
• 1 cup raisins
• 1 tablespoon vegetable oil
• 1 tablespoon ground cinnamon
• 1 tablespoon butter, softened

Instructions

1. 1Combine 3 cups of the flour, 1/2 cup of the sugar, the salt, and the yeast in a large bowl. Heat the water and 1/4 cup of the vegetable oil in a small saucepan until very warm (120°F to 130°F), then stir the liquid into the flour mixture. Proper temperature is critical here to activate the yeast without killing it.
2. 2Add the eggs and beat the mixture until smooth. Gradually stir in enough of the remaining flour until the dough becomes easy to handle.
3. 3Transfer the dough to a lightly floured surface and gently roll it to coat. Knead for 8 to 10 minutes until the dough feels smooth and springy.
4. 4Grease a large bowl with cooking spray or shortening. Place the kneaded dough into the bowl, turning it over once to coat all sides. Cover the bowl and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
5. 5Grease two 9x5-inch loaf pans. Gently punch down the dough to deflate it, divide it into two equal portions, and knead 1/2 cup of raisins into each piece.
6. 6Roll each dough portion into an 18x9-inch rectangle. Brush the remaining 1 tablespoon of vegetable oil evenly over both rectangles. The oil helps the cinnamon-sugar stick and creates a distinct swirl pattern.
7. 7Mix the remaining 1/2 cup of sugar with the ground cinnamon in a small bowl. Sprinkle half of this mixture over each rectangle, then roll each one up tightly starting from the 9-inch side.
8. 8Pinch the edge of the dough to seal the roll. Press each end flat with the side of your hand, fold the ends under the loaf, and place them seam-side down into the prepared pans. Lightly brush the tops with oil.
9. 9Cover the pans and let the loaves rise in a warm place for about 1 hour, or until they have doubled in size.
10. 10Move an oven rack to the lowest position and preheat the oven to 375°F. Bake the bread for 30 to 35 minutes until the loaves are deep golden brown and sound hollow when tapped. Remove the bread from the pans, transfer to a wire rack, brush the tops with softened butter, and let cool completely.

Recipe Details