Cinnamon Raisin Swirl Bread

To contact us Click HERE
Hi, Everyone! I hope you all had a great weekend! We've had some terrible storms here in New Jersey over the past couple of days, but thankfully didn't lose power as many other people did. One of my favorite things about the summer are the beautifully warm nights, but so far this year it has just been super hot and humid! My husband and I have been going out for walks almost every night when it hasn't been raining, and when we stepped outside tonight, it was so humid you almost couldn't even breathe! It's been a busy summer so far, so at the beginning of every week I try to make something that will last through the week and that I can just quickly grab for breakfast. I made this Cinnamon Raisin Swirl Bread a couple of days ago that I love for breakfast (it would be SO good with some apple butter or even made as French toast!), and wanted to share it with you today! There's nothing like the warm smell of cinnamon drifting through the house as something delicious is baking in the oven. It's just so comforting and reassuring, and always reminds me of the cinnamon rolls that my mom makes. I love how different smells can instantly bring back happy memories! This bread is soft, sweet and so delicious! Here's the recipe...

CINNAMON RAISIN SWIRL BREAD(Adapted from The Pioneer Woman)*Makes 1 Loaf*YOU WILL NEED:
BREAD:
1 cup milk (I used fat free)
6 tbs unsalted butter, softened
1 package (2 1/4 tsp) active dry yeast
2 eggs
1/3 cup granulated sugar
4 cups all-purpose flour (use more if the dough is too wet)
1 tsp salt

FILLING:
2 tbs ground cinnamon
1/3 cup light brown sugar
1/2 cup raisins

EGG WASH:
1 egg yolk
1 tbs milk


DIRECTIONS:1. In a small saucepan, heat together butter and milk, until the butter melts, but the mixture doesn't come to a boil. Take it off the heat and sprinkle in the yeast. Cover with a kitchen towel and set aside for 10 minutes.

2. Next, beat together the eggs and sugar. With the mixer running, pour in the yeast mixture. Sprinkle in the salt. With the mixer on medium speed, begin adding the flour, cup by cup, until the dough forms a ball. If the dough is too wet, just add more flour. Attach the dough hook attachment to your mixer, and knead the dough for 10 minutes. Then, take the dough out, and place in a greased bowl. Cover and let rise in a warm place for at least an hour.

3. Once the dough has had time to rise, turn it out onto a floured surface and roll it out into a rectangle (the bread will be baked in a loaf pan, so the width of the rectangle should be the length of the loaf pan, and the length of the rectangle should be about 18 to 24 inches). Mix together the brown sugar and cinnamon and sprinkle evenly over the rectangle. Sprinkle with raisins. (You could also drip melted butter over the rectangle but I wanted to avoid the calories and skipped this step! Don't worry, the bread is just as buttery and delicious!)

4. Roll the dough tightly starting at one end and pinching the seam at the end to make sure none of the filling comes out! Place it in a buttered loaf pan (or parchment paper lined), cover it and let it rise for another hour and a half to two hours.

5. Preheat your oven to 350deg F and make an egg wash for the bread by combining one egg yolk with 1 tbs of milk. Brush the bread with the egg wash, then bake for 30 - 40 minutes.


Happy Baking, Everyone!I will be linking to:Mangia Mondays at Delightfully Dowling, Makin' You Crave Mondays, Skip to My Lou, Tip Junkie, The Shabby Nest, My Romantic Home, Chic on a Shoestring Decorating, Bubbly Nature Creations, Tatertots and Jello, Six Sisters' Stuff, Be Different, Act Normal and Country Momma Cooks.