CINNAMON SWIRL RAISIN BREAD(COOK'S COUNTRY)
You will need a spray bottle filled with water for this recipe. Whole milk is best in the dough, although low-fat milk will work; skim milk will make the bread too dry. Do not add raisins for the cinnamon swirl version. **I let my dough rise the second time in the fridge, then took it out in the morning for an hour before baking. It did tale a little longer in the oven because of this.
Provided by Coppercloud
Categories Yeast Breads
Time 4h15m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Filling/Topping: Combine the ingredients in a small bowl ,breaking up any clumps. Cover till needed.
- Dough: Spray a large bowl with cooking spray. Whisk milk, melted butter, and yolks in a measuring cup. Mix 1/4 cup of the cinnamon mixture, sugar, yeast, flour, and salt in the bowl of a stand mixer fitted with the dough hook. Turn mixer to low and slowly add the milk mixture. After dough comes together increase speed to medium and mix the dough until smooth and comes away from the bowl(About 5-6 minutes). If dough seems too sticky, add up to 1/4 cup more flour during kneading. Turn out onto an unfloured surface. Knead in the raisins by hand until evenly distributed. Form into a smooth round ball, and place in a greased bowl, turning to coat. Cover with plastic wrap and let rise for about an hour, or until doubled. (Do not place in warm oven or sugar in dough will melt.).
- Spray a 9x5 loaf pan with cooking spray. On a lightly floured surface, press dough into a 20 x 8 inch rectangle, with the short side facing you. Using a spray bottle filled with water, lightly spray the dough evenly. Sprinkle 1/2 cup of the cinnamon sugar over the dough, leaving a 2 inch border along the top to seal. Lightly spray the cinnamon sugar with the water until damp but not wet(this is to seal the sugar to the bare dough on both sides). Roll up from the edge nearest you, and ending at the sugarless end. Pinch to seal. Place in the loaf pan seam side down. Let rise another 1 to 1 1/2 hours.
- Adjust oven rack to middle position, and heat oven to 350 degrees. Melt remaining butter and brush over top of dough. Sprinkle with remaining sugar, and bake until top is deep brown and internal temperature is 185 to 190 degrees, about 45 to 60 minutes. Turn bread out and cool on wire rack before slicing. ( can be kept in an airtight container for up to 3 days at room temperature.).
Nutrition Facts : Calories 429.4, Fat 9.7, SaturatedFat 5.2, Cholesterol 89, Sodium 463.7, Carbohydrate 75.7, Fiber 3, Sugar 23.3, Protein 9.9
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Gloria Koranteng
[email protected]This bread is so good, it's dangerous!
Labuni Akter
[email protected]I'm not sure what I did wrong, but my bread turned out really dense.
Kainat KainatQueen
[email protected]This recipe is a keeper! I'll definitely be making it again.
Robin Martinez
[email protected]I made this bread for a bake sale and it was a huge success.
Najam Husain
[email protected]This is the best cinnamon swirl raisin bread I've ever had!
Caryssa Holzmiller
[email protected]I'm not a big fan of raisins, but this bread was still really good.
Sunil Kanchan
[email protected]This bread was a bit dry for my taste.
Ange Medina
[email protected]This is my favorite cinnamon swirl raisin bread recipe. It's always a hit at parties.
Diana Njeri
[email protected]This bread is so delicious! I love the way the cinnamon and raisins complement each other.
Shah Awan
[email protected]I've tried this recipe a few times, but I can never seem to get the bread to rise properly.
Isaialyn Appiah
[email protected]This recipe was a bit too sweet for my taste, but my kids loved it.
Aashish Kandel
[email protected]This bread is amazing! The cinnamon swirl is perfect and the raisins add a nice touch.
Abubakar ali Abubakar ali
[email protected]I've made this bread several times now, and it's always a hit. My family loves the sweet and cinnamony flavor, and I love how easy it is to make.
Brittany Spady
[email protected]This cinnamon swirl raisin bread is a delightful treat! The flavors of cinnamon and raisins are perfectly balanced, and the bread is so soft and moist. I followed the recipe exactly and had no problems. It was a bit time-consuming, but totally worth