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Cinnamon Swirl Raisin Bread
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Prep Time:
35 minutes
Total Time:
3 hours 10 minutes
Bake two mouthwatering loaves of cinnamon raisin swirl bread.
Ingredients:
  • 6 to 6 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 2 packages regular active or fast-acting yeast
  • 2 cups water
  • 1 cup raisins
  • 1 tablespoon vegetable oil
  • 1 tablespoon ground cinnamon
  • Vegetable oil
  • 1 tablespoon butter or margarine, softened
Instructions:
  • Combine 3 cups of flour, 1/2 cup of sugar, salt, and yeast in a large bowl. In a 1-quart saucepan, warm water and oil until it reaches 120°F to 130°F, then add it to the flour mixture. Mix in eggs until smooth, then gradually add more flour until dough is easy to handle.
  • Transfer dough onto a lightly floured surface and roll it gently to coat with flour. Knead for 8 to 10 minutes until smooth and springy. Grease a large bowl with shortening or cooking spray, then place the dough in the bowl, turning to coat all sides. Optionally, refrigerate the dough for up to 4 days. Cover and let it rise in a warm place for about 1 hour until doubled in size. If using fast-acting yeast, skip the 1-hour rise and instead let it rest on a floured surface for 10 minutes before proceeding.
  • Prepare the loaf pans by greasing them with shortening or cooking spray. Deflate the dough gently by pushing your fist into it and divide it in half. Knead 1/2 cup of raisins into each half of the dough. Roll each half into an 18x9-inch rectangle and then brush 1 tablespoon of oil over each rectangle.
  • Combine 1/2 cup sugar with cinnamon in a small bowl. Sprinkle each rectangle with half of the sugar-cinnamon mixture. Roll up each rectangle starting from the 9-inch side, pinching the edge of the dough to seal. Press each end with the side of your hand and fold the ends under the loaf. Place the loaves seam side down in pans, brush with oil, cover, and let rise in a warm place for about 1 hour until the dough has doubled in size.
  • Preheat the oven to 375°F, placing the rack at the lowest position. Bake the loaves for 30 to 35 minutes until they are deep golden brown and sound hollow when tapped. Then, transfer the bread from pans to a cooling rack and brush with butter. Allow to cool before serving.

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