cinnamon swirl raisin bread

How To Make cinnamon swirl raisin bread

• 1

  Grease 3 loaf pans with butter and flour or line with parchment paper and grease with butter. Set aside.
• 2

  Place the milk in a microwave-safe bowl. Microwave on high until it just starts to boil.
• 3

  Remove milk from the microwave and set aside to cool. You can speed up the cooling process by putting it in another bowl of ice water. You could also place it in the refrigerator to cool.
• 
  4

  Add the two packages of yeast to warm water. About 110-120 degrees. Please do not have it too hot.
• 5

  To the yeast, add 1 tablespoon of sugar and stir together.
• 6

  Cover the bowl with a towel. Place in an area without drafts.
• 7

  Mix the eggs, sugar, cooled milk, raisins, salt, and cooled melted butter together until well combined. Mix in the yeast mixture.
• 8

  Add a little bit of flour at a time. Mix until the dough has come together.
• 9

  Place the dough on a floured surface. Knead the dough for about 5 minutes until smooth.
• 10

  Place the dough in a large buttered bowl. Make sure the top of the dough is buttered as well.
• 11

  Cover the dough with a towel. Place in a warm place to rise until doubled in size. About 1-2 hours. I place the dough in the oven with just the light on. The light helps heat the oven slightly.
• 12

  Mix the granulated sugar, brown sugar, and cinnamon together and set aside.
• 13

  Divide the dough into three equal pieces. Roll out one section of dough to the length of the bread pan you are using. Approximately 9 inches long x 6-8 inches wide. Make sure the dough is a 1/2 inch thick.
• 14

  In a small bowl, whisk one egg with 2 tablespoons of water.
• 15

  Brush the top of the dough with egg wash.
• 16

  Sprinkle 1/3 of the cinnamon sugar mixture over the dough, making sure there is a half-inch border all the way around with nothing on it.
• 17

  Roll the dough the length of the bread pan, facing towards you. Roll the dough up tightly. Pinch the seam with the dough together. Pinch ends of dough together and tuck under. Place dough seam side down into prepared pan.
• 18

  Repeat the process two more times.
• 19

  Place loaves in a draft-free place. I use the oven with the light on. Let rise for about an hour.
• 20

  Bake in 350° oven for 35 to 40 minutes until loaves are lightly browned. If bread starts to brown too much, lay a piece of aluminum foil over it while they are baking.
• 21

  Remove from oven and brush tops with butter.
• 
  22

  Let loaves cool on a rack for at least 30 minutes before removing from pans.
• 
  23

  Continue cooling on a rack. Slice and serve. This bread is especially tasty toasted and slathered with butter. Enjoy!
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