Cinnamon-raisin swirl bread

50

PREP TIME

30 min

TOTAL TIME

1 h 30 min

Makes

2 Loaves

* PLUS Rising Time: 2 hours
Cinnamon-raisin swirl bread

Cinnamon-raisin swirl bread.
Photo, Angus Fergusson.


Ingredients

  • 8-g pkg active dry yeast , about 2 1/2 tsp
  • 3 tbsp granulated sugar , or honey
  • 3 cups warm milk , 105 to 115F
  • 7 1/2 cups all-purpose flour , plus more for kneading
  • 4 1/2 tsp salt
  • 1/3 cup unsalted butter , melted and cooled

FOR CINNAMON-RAISIN SWIRL:

  • 1/2 cup granulated sugar
  • 4 tsp cinnamon
  • 2 cups raisins
  • 1 egg

Instructions

  • To make Classic sandwich bread:
    Stir yeast with sugar and warm milk in the bowl of an electric stand mixer. Set aside for 10 min or until slightly frothy. Combine flour with salt in a medium bowl.
  • Stir yeast mixture with paddle attachment at low speed for 1 min. Gradually add flour mixture while stirring, until combined, about 2 min. Replace paddle with dough hook. Add butter and knead on medium-low for 1 min. Increase speed to medium and knead 4 more min (stand mixer may move around the counter). Remove hook. Cover mixing bowl with a damp kitchen towel (not terry cloth) and let rise at room temperature until doubled in size, about 1 hour.
  • To make Cinnamon-raisin swirl variation:
    Stir 1/2 cup granulated sugar with 4 tsp cinnamon in a small bowl. Set aside. Soak 2 cups raisins in hot tap water in a medium bowl. Let stand for 10 min, then drain well.
  • Prepare dough as for Classic Sandwich Bread, but add raisins along with butter before kneading on medium-low for 1 min. After the first rise, punch and knead the dough for 1 min, then let rest for 5 min.
  • Divide dough in half. Dust each portion with a little more flour. Roll each portion into a 12 × 9-in. rectangle. Beat 1 egg and brush all over surface of both rectangles. Sprinkle evenly with cinnamon sugar.
  • Roll up each rectangle into a log, starting at the shorter end. Place logs seam-side down in 2 greased 9 × 5-in. loaf pans.
  • Bake at 375F until golden brown, about 50 min.

Prep tip

This dough is stickier than the plain version. Use a little extra flour when rolling it out.

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