Cinnamon-raisin swirl bread
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.