Cinnamon Raisin Swirl Bread
Last Updated August 13, 2024
Nothing is quite as satisfying to make as homemade bread. From the relaxing kneading of the dough, to the mouth-watering aroma that fills the house as the bread bakes, to slicing into a fresh loaf, it’s one of the simple pleasures of life.
Add in a cinnamon raisin swirl and it can be hard to imagine it getting much better. This bread makes for wonderful eating plain, and even better toast. Use it for French Toast or however you best like to use bread!
Note: I used sourdough starter to make the loaves in the pictures. I didn't leave enough time for rising, and thus you can see you the crumb is rather tight and dense. Delicious nonetheless, but know that if you use instant yeast (or sourdough and allow for proper proofing) your loaves should be taller!
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Recipe adapted from The Kitchn
Cinnamon Raisin Swirl Bread
Makes 2 9-inch loaves
Ingredients:
1 cup / 150g raisins
1 cup / 237g hot water
1 Tbsp / 10g active dry or instant yeast
1 cup / 237g milk
4 Tbsp / 56g melted butter or oil
2 tsp / 9g salt
5 1/2 - 6 cups / 660 - 720g all-purpose flour
1/2 cup / 100g sugar
1 1/2 Tbsp / 12g cinnamon
1 egg
2 tsp / 9g water
Directions:
Oven 375°F / 190°C. 2 greased loaf pans, approximately 9 x 5in / 23 x 13cm.
Place raisins in a small bowl with the hot water and let plump for at least 10 minutes.
Drain water from raisins into the bowl of a stand mixer or large bowl. Set raisins aside. Sprinkle yeast over the water. If you're using active dry, let the yeast sit for a few minutes until it starts to foam; if you're using instant, proceed to the next step.
Add milk, butter, and salt to yeast mixture and stir well. Add 5 cups / 600g of flour, mixing to incorporate.
Switch to the dough hook or knead by hand on a lightly floured surface for 8 - 10 minutes, adding more flour as necessary. At the end, test to see if your dough is ready by performing the window pane test (see notes.) If not, continue to knead dough until it passes.
Toss raisins with a bit of flour to absorb any residual water. Add to your dough, and knead until evenly distributed. If using a stand mixer, you may find this easier to do by hand.
Place the dough in a large oiled bowl, cover, and place in a warm place to rise until doubled in size, about 1 hour.
Meanwhile, combine the sugar with the cinnamon in a small bowl.
Beat the egg with the 2 tsp water in another small bowl.
When the dough has risen, punch it down and divide into two equal pieces. Starting with one half, roll dough into a rectangle about 9in / 23cm wide and at least 18in / 46cm long.
Brush the dough evenly with some of the egg wash, leaving one narrow end dry; sprinkle with half of the cinnamon sugar mixture. Starting from the opposite short end, roll dough up and pinch the seam to seal.
Transfer to the loaf pan, placing seam side down. Repeat with other half of dough.
Cover and let rise until doubled in size, about 30-45 minutes.
Bake in preheated oven for 30-40 minutes or until golden brown and internal temperature reads 185 - 190°F / 85-88°C.
Let bread cool 10 minutes before removing from pans and allowing to cool completely.
Jenny's Notes:
If the dough shrinks back on you as you're rolling it out, let it rest for a few minutes and try again.
If you have leftover egg wash and cinnamon sugar, you can brush the top of the loaves with the egg wash and sprinkle with cinnamon sugar before baking.
Loaves can be frozen for later enjoyment.