Ah, Cinnamon Swirl Raisin Bread. I made it. Ate it. Loved it. I think you’ll love it, too! Here’s the easy (yes, easy) recipe for this hand-made loaf that is delicious, decorative, and downright addicting:
The recipe begins with the ingredients for Basic White Bread. To watch me make the dough — and to learn how to properly knead yeast dough by hand — click here.
And…to watch me make Cinnamon Swirl Raisin Bread right before your very eyes, click the “play” arrow above! Scroll down for the printable recipe.
Now, just to recap, here are the basic steps for making Cinnamon Swirl Raisin Bread:
In a mixing bowl, stir together some water, yeast, sugar, milk, shortening (or softened butter), salt, and flour. All-purpose flour works fine here, but you may certainly use bread flour if you have it on hand.
Now roll up your sleeves, and knead the dough until it is smooth and elastic — about 8 minutes.
Put the dough in a warm-ish location until it doubles in volume — about 90 minutes.
Deflate the dough, and then pat it into a rough rectangle on a non-floured surface.
Then grab your rolling pin, and roll the dough into a rectangle that is 9 inches wide and approximately 18 inches long.
On top of the rectangle, sprinkle on a generous layer of ground cinnamon. The more cinnamon you use, the more pronounced the aromatic brown swirls will be.
Then add some sugar…
And some raisins! (Hate raisins? Omit them, and just make “Cinnamon Swirl Bread” instead!)
Next, starting at one of the short (9-inch) ends, tightly roll the rectangle into a cylinder. Pinch the seam to seal it.
Drop the dough seam-side-down into a lightly greased 9×5-inch loaf pan. Then lightly spray the top of the dough with vegetable spray, and cover it loosely with cling film. Let the dough rest until it has doubled in volume — 30-45 minutes. Halfway through rising time, preheat the oven to 425°F.
Bake the loaf until the top browns attractively, and your whole house smells like a high-end bakery (what an inviting scent that is!) — 25-30 minutes.
Immediately unmold the loaf onto a wire rack, and then brush a little melted butter over the top crust.
When the loaf has cooled to room temperature, cut a nice fat slice, and enjoy it with coffee or tea! For an extra-special treat, toast a slice and top it with butter. YUM.
True Confession: To test the recipe, I made this Cinnamon Swirl Raisin Bread 3 times in the past 3 days.
Another Confession: In the past 3 days, I have eaten — all by my lonesome — 2 1/2 of the aforementioned loaves. The remaining bread will be consumed while I type out the following printable recipe. (Oink.)
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Here’s the printable:
Cinnamon Swirl Raisin Bread
- Basic White Bread dough (linked below)
- Non-stick vegetable spray
- 1-2 tablespoons ground cinnamon
- 2-3 tablespoons sugar
- 3/4 cups raisins (no need to soak first)
- Optional: melted butter for brushing the finished loaf
- Mix and knead the Basic White Bread dough (click here for the recipe). Put the dough in a lightly greased bowl, cover the bowl with cling film, and let the dough rise until it has doubled in volume -- about 90 minutes.
- Punch down the dough to deflate it. Then transfer the dough to a non-floured work surface. Use your hands to pat the dough into a rough rectangle. Then, using a rolling pin, roll the dough into a 9x18-inch rectangle. Top the rectangle with the cinnamon, then the sugar, then the raisins.
- Starting at one of the short (9-inch) ends, roll the rectangle into a tight cylinder, and pinch the seam to seal it. Place the cylinder seam-side-down in a lightly-greased 9x5-inch loaf pan. Lightly spray the top of the dough with vegetable spray, and then loosely cover with cling film. Let rise until doubled in volume -- 30-45 minutes.
- Halfway through rising time, center the oven rack and preheat the oven to 425°F.
- Bake in the preheated oven until the crust browns deeply, and loaf sounds hollow when rapped with your knuckles -- 25-30 minutes. Immediately unmold the loaf onto a wire rack, and -- if desired -- brush the top with melted butter. Cool completely before slicing.