This simple cinnamon raisin bread is an instant classic. In each bite you will enjoy the taste of sweet cinnamon, sugar and raisins. This recipe makes two loaves and freezes well. I love it for breakfast, or a sweet addition to my classic bread pudding. Smart Recipes, American Recipes, Other Recipes, Recipes Other American Cinnamon Raisin Swirl Bread Cinnamon Raisin Swirl Bread Recipe | PT3H30M Serves 12 Ingredients: 2 Cups Warm Water 2.5 Teaspoons Active Dry Yeast 5.75 Cups Bread Flour 2 Tablespoons Nonfat Powdered Milk 4 Teaspoons Granulated Sugar 1 Tablespoon Salt 1 Cup Unsalted Butter 2 Cups Raisins 0.25 Cup Vegetable Oil 0.75 Cup Granulated Sugar 2 Tablespoons Ground Cinnamon 1 Large Egg 1 Large Egg White In the bowl of a stand mixer, combine 1/4 cup warm water and yeast until combined. Allow mixture to set until foamy, about 10 minutes. Using the paddle attachment on low speed, add flour, powdered milk, sugar, salt, 3 tablespoons melted butter and 1 3/4 cups warm water for 1 minute. Using the dough hook on medium-low speed, mix for 7 minutes. Add raisins and mix until dough is firm, about 3 minutes. Transfer the dough to a lightly -floured surface and knead into a ball. In a large bowl that has been lightly oiled, place the dough ball and cover with a lightly-oiled sheet of plastic wrap. Allow the dough to rest in a warm spot until doubled, about 1 1/2 hours. Grease two large loaf pans and set aside. In a small mixing bowl, combine sugar and cinnamon and set aside. On a lightly floured surface, cut dough in half. Cover one piece of dough loosely with lightly- oiled sheet of plastic wrap and set aside. Press the other piece of dough into rectangle and brush with 1/2 beaten egg, sprinkle with 1/2 of the cinnamon sugar and drizzle with 2 tablespoons melted butter. Rub the ingredients lightly into the dough to blend. Begin by rolling up dough tightly and pinch together along crease. Continue to roll the dough into a cylinder and pinch the ends together. Transfer dough to the prepared loaf pan with seam side down and cover loosely with a lightly oiled plastic wrap. Repeat process with second piece of dough. Allow to rise for 45-60 minutes. Meanwhile, preheat oven to 425 degrees. Brush both loaves with egg white and sprinkle with remaining sugar. Bake for 15 minutes Reduce heat to 400 degrees and bake for another 15 minutes. Transfer loaves to a wire rack to cool.



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