Friday, February 18, 2011

Raisin-Cinnamon Swirl Bread

Raisin-Cinnamon Swirl Bread

1 1/2 cups water
2 tablespoons margarine or butter, softened
4 cups flour
1/4 cup sugar
2 teaspoons salt
1 1/4 teaspoons ground cinnamon
2 1/4 teaspoons yeast
3/4 cup raisins
1/2 cup sugar
2 teaspoons ground cinnamon

Stir together 2 cups of the flour, cinnamon and the yeast. Set aside. In a saucepan, heat water, sugar, salt and butter till warm, and butter is almost melted. Add wet mixture to the dry mixture. Add raisins. Stir in as much of the flour as you can. Turn dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. Shape the dough into a ball and place in a lightly greased bowl. Cover and let raise in a warm place for about an hour.

Punch dough down and divide in two balls. cover and let rest 10 minutes. Lightly grease two bread pans. Roll each portion of dough into a 12x7 inch rectangle. Brush lightly with water. Combine 1/2 cup sugar and 2 teaspoons ground cinnamon. Sprinkle half of the sugar mixture over each rectangle. Roll up, jelly-roll style, starting from a short side. Pinch seam ends to seal. Place seam side down in bread pans. Cover and let rise 30 minutes. Bake at 375 for 25-30 minutes. Brush tops with butter. Makes 2 loaves

*I always double the recipe and make 4 loaves. One for breakfast in the morning (served with eggs) and three for the freezer for other busy school mornings.

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