Cinnamon Raisin Swirl Bread

This bread…..wow.  Just wow.  It’s buttery.  It’s sweet.  It’s cinnamony.  It’s raisiny.  It’s perfect.  It made for a great breakfast while on vacation for my family reunion this past weekend.   

 See, when I'm with my immediate family, I look adopted.  I look nothing like my parents or siblings.  They all have (or in the case of my dad, HAD) jet black or dark, dark brown hair.  And I'm the freak with red/ginger hair. But......

Look!  I'm not the only "Ginger" when I'm with my extended family!  In fact, there are so many of us, we had to take a "Ginger Group Shot."  According to Mike, it was the "Soul-less Group Shot."  Regardless if I have a soul or not, it was awesome to see ALL of my family.

And regardless of the color of my hair, everyone loved the bread.  My family so carefully rationed the one loaf I had out for breakfast one morning….  Until I showed them that I had a SECOND loaf hiding in the cupboard.  Then they tore it up!  It was great plain, toasted, smeared with butter or cream cheese.  And it’s easy to make.  No really.  Easy.  You don’t even need a fancy mixer.  You can just use a regular hand mixer! 

So go make it.  Now.

Cinnamon Raisin Swirl Bread:  makes 2 loaves

(Adapted from the Better Homes and Gardens Cookbook)

-5 cups all purpose flour

-1 tbsp active dry yeast

-1 1/3 cups milk

-4 tbsp sugar

-3 tbsp butter/margarine

-1/2 tsp salt

-2 eggs

-1 cup raisins

-3/4 cup sugar

-1 heaping tbsp cinnamon

-3 tbsp butter/margarine, melted

In a large mixing bowl stir together 2 cups flour and the yeast.  

 In a large, microwave safe bowl (I actually used a large glass measuring cup), combine the milk, sugar, butter, and salt.  Microwave on high, in increments of 30 seconds, stirring between each increment, until the mixture reaches 120-130 degrees (I used a digital kitchen thermometer to measure the temp.  You can “feel” the temp of the mixture too- it should be very warm to the touch- but NOT boiling).  

 Add the milk mixture to the dry ingredients along with the eggs.  Beat with an electric mixer (use the regular beaters or use a dough hook) until all of the ingredients are evenly incorporated (scrape the bowl constantly).  

 Next, beat the mixture on high for 3 minutes.  Using a wooden spoon (or continue to use an electric mixture with a dough hook), stir in the remaining flour.  Lastly, stir or beat in the raisins.

Turn the dough out onto a lightly floured surface.  

 Make believe the dough is that Charlie Horse in your calf you can never work out, and knead the dough for 5-7 minutes, adding more flour as needed to prevent the dough from sticking (build up those biceps, you Hulk Hogan you).  You should end up with a smooth, elastic dough.  

 Shape the dough into a ball, and place in a large, greased bowl.  Spray the top of the dough with cooking spray, cover the bowl with plastic wrap, and allow the dough to rise in a warm, dry place for an hour or so, or until the dough has doubled in size (I recommend putting the dough in the oven with just the light on- works like a charm every time!).

 After the dough has risen, pretend it’s now that jerk who cut you off on the highway this morning, and punch it down (remember- baking is therapeutic for me!!!!!).  Carefully take the dough out of the bowl and place it on a lightly floured surface.  Divide the dough in half.  Cover the dough and let it rest for about 10 minutes. 

While the dough is resting, spray 2 standard loaf pans with cooking spray.  Set them aside.  Mix the cinnamon and sugar together in a small bowl.  Set that aside too.  Melt the butter or margarine.  Yep, that also gets set aside.

On a floured work surface, roll one piece of dough into a small 12x7 inch rectangle.  

 Brush the top of the dough with half of the melted butter.  Then sprinkle the dough with half of the cinnamon sugar.  Use your hand/fingers to push the cinnamon sugar all the way to the edges, making it even and patting it in.

Next, starting at the SHORT end of the rectangle, roll the dough up.  

 Pinch the seam shut, gently tuck the ends of the dough under, and place your newly made loaf into one of the loaf pans, SEAM SIDE DOWN (otherwise the seam will split open while it bakes and it won’t come out right).  Repeat with the other half of the dough.  Place the loaves in a warm, dry place to rise for 30 minutes.  

 Preheat the oven to 375 degrees.  Smear some soft or melted butter on top of each of the loaves.  Bake for 25-30 mins, until the tops of the loaves are golden brown and the bread makes a hollow sound when you tap the top of it.  If the bread is getting too brown and doesn’t sound hollow, cover it with aluminum foil to prevent it from burning while it finishes baking.  Allow the bread to cool almost completely (the pan should be just barely warm to the touch), then remove from the pan.  You have to resist diving in right out of the oven, otherwise the loaf will fall apart (it still tastes great, but it causes a mess in the kitchen).  

 Slice and enjoy however you like it!