Thursday, August 7, 2008

Cinnamon-Raisin Swirl Bread

As of right now I think I am the only one who would eat this with the raisins in it, but I could always put a loaf in the freezer!

Cinnamon-Raisin Swirl Bread

The cinnamon and sugar swirl makes a yummy bread.

* 6 teaspoons sugar, divided
* 1 cup lukewarm (105°F to 115°F) whole or reduced fat 2% milk
* 2 packets (1/4 ounce each) active dry yeast
* 2-1/4 cups lukewarm (105°F to 115°F) water, divided
* 5 tablespoons butter or margarine, melted and divided
* 2 teaspoons salt
* 6 to 6-1/2 cups unsifted all purpose flour
* 1 cup California seedless raisins, soaked

Cinnamon Swirl Filling

* 3 tablespoons butter or margarine, melted and divided
* 1/2 cup sugar
* 1 tablespoon ground cinnamon


* 2 cups sifted powdered sugar
* 2 tablespoons water


In a large bowl, combine 1 teaspoon sugar with milk and yeast and stir
to dissolve. Set aside until bubbly, 5 to 10 minutes. In a medium-size
bowl, combine 1 1/4 cups water, 4 tablespoons butter, salt and the
remaining 5 teaspoons sugar. Stir into yeast mixture. With a wooden
spoon or an electric mixer with dough hook attached, beat in flour, 1
cup at a time, until a soft dough forms. Continue to beat at moderate
speed until dough is elastic, 7 to 8 minutes (or knead on a floured
work surface 8 to 10 minutes). Pour final 1 tablespoon butter into a
5-quart bowl; shape dough into a ball; place in bowl and turn to
grease. Cover with a cloth and set aside to rise in a warm, draft-free
place until doubled in bulk, about 1 hour.

Lightly butter two 9 x 5 x 3-inch loaf pans. Punch dough down;
transfer to a lightly floured work surface and knead gently for 2
minutes. Divide dough in half and let rest, covered, 5 to 10 minutes.
Working with 1 portion of dough at a time, roll into a 9 x 15-inch
rectangle. Sprinkle 1/2 raisins over each portion and gently knead
until evenly distributed. Cover and let rest 10 minutes.

In a small bowl, combine 2 tablespoons butter, sugar and cinnamon.
Again roll each portion of dough into a 9 x 15-inch rectangle; spread
each with 1/2 cinnamon filling. Beginning with a short side, roll up
jelly roll fashion. Place loaves, seam side down, in prepared pans;
cover and set aside to rise for 1 hour. Preheat the oven to 400°F.
Brush loaves with the remaining 1 tablespoon butter and bake until
bread is brown and sounds hollow when tapped, 35 to 40 minutes. Cool
in pans on a rack for 10 minutes; loosen around the edges and turn out.

In a small bowl, combine powdered sugar with water, stirring until
smooth. Brush over cooled loaves.

From: Kitchen Secrets, a Reader's Digest Cookbook
Yields: 2 loaves (24 slices)