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Cinnamon-Raisin Swirl Bread




Source of Recipe


Internet


List of Ingredients




6 teaspoons sugar; divided
1 cup lukewarm (105F to 115F) whole or reduced fat 2% milk
2 packets (1/4 ounce each) active dry yeast
2-1/4 cups lukewarm (105F to 115F) 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
1/2 cup sugar
1 tablespoon ground cinnamon

Icing
2 cups sifted powdered sugar
2 tablespoons water


Recipe



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.

For the Filling
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 400F.

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.

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

Yields: 2 loaves; 24 slices