Cinnamon Raisin Swirl Bread
Calling all young baking enthusiasts! Get ready to embark on a journey through the warm, gooey, and oh-so-satisfying realm of Cinnamon Raisin Swirl Bread.
Ingredients
For the dough:
- 1 1/2 cups warm water about 105°F/41°C - use lukewarm water that feels warm but not hot to the touch.
- 2 tablespoons milk warmed - warm the milk slightly in a microwave or on the stovetop until lukewarm.
- 2 tablespoons 30g shortening - use vegetable shortening or any solid fat like butter or margarine.
- 1 teaspoon 6g salt - regular table salt.
- 4 cups 500g bread flour - all-purpose flour can also be used, but bread flour gives the bread a chewier texture.
- 3 tablespoons 45g white sugar - granulated sugar.
- 2 teaspoons 5g active dry yeast - any brand will work.
For the cinnamon swirl:
- 1 cup 150g raisins - any type you like, golden raisins or dark raisins both work well.
- 2 tablespoons 28g softened butter - unsalted or salted butter, softened at room temperature until easily spreadable.
- 2 tablespoons 30g packed brown sugar - light or dark brown sugar can be used.
- 1 teaspoon 4g ground cinnamon - Ceylon cinnamon has a more delicate flavor, but regular cinnamon is also fine.
- 1 tablespoon 15g melted butter - for brushing the top of the bread before baking.
Instructions
- Make the dough: In a large bowl, combine the warm water, warmed milk, shortening, and salt. Stir until the shortening dissolves. Add the flour, sugar, and yeast, and mix with a spoon or mixer until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If the dough feels sticky, add a little more flour by the tablespoon, but don't over-knead.
- First rise: Place the dough in a greased bowl, turning it to coat in the oil. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
- Make the cinnamon swirl: While the dough rises, combine the raisins, softened butter, brown sugar, and cinnamon in a small bowl. Mix well to form a spreadable filling.
- Assemble the bread: Roll out the risen dough on a lightly floured surface into a rectangle, about 12x18 inches. Spread the cinnamon filling evenly over the dough, leaving a 1-inch border around the edges.
- Roll and rise: Starting from the long end, tightly roll up the dough to form a log. Pinch the edges to seal. Place the log, seam-side down, in a greased 9x5 inch loaf pan. Cover with plastic wrap or a damp towel and let it rise for another 30 minutes, or until almost doubled in size.
- Bake: Preheat oven to 350°F (175°C). Brush the top of the risen dough with melted butter. Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.