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5 from 1 vote

Cinnamon Swirl Raisin Bread

My own version of this classic, highly-aromatic bread.
Prep Time15 minutes
Cook Time25 minutes
Resting time for the dough:2 hours
Course: bread
Cuisine: American
Servings: 12

Ingredients

  • 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

Instructions

  • 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.