Cinnamon Swirl Raisin Bread
Are you a bread lover? The sisterhood has a recipe you will love. You can serve it for breakfast, lunch, snack or dinner. When you bite down into the soft slice of bread you will say, Ahhhh, this is nice.
Ingredients:
6 to 6½ cups all-purpose flour
½ cup sugar
1 teaspoon salt
2 packages active dry yeast
2 cups very warm water (120° to 130°)
1/4 cup vegetable oil
2 eggs
1 cup raisins
1/2 cup sugar
1 tablespoon ground cinnamon
Vegetable oil
Margarine or butter softened
Preparation:
- Mix 3 cups of the flour, 1/2 cup sugar, the salt and yeast in large bowl. Add water, 1/4 cup oil and the eggs. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in raisins and enough remaining flour, 1 cup at a time, to make dough easy to handle.
- Turn dough onto lightly floured surface; knead 8 to 10 minutes or until dough is smooth and elastic.
- To knead, fold dough toward you. With heels of hands, push dough away with short rocking motions. Give the dough a quarter turn; repeat.
- When dough is properly kneaded, it will feel elastic and top will be smooth with some blisters on the surface.
- Place in greased bowl; turn greased side up, Cover and let rise in warm place about 1 hour or until double. (Double is ready if indentation remains when touched.)
- Dough should rise until double. Test by pressing fingertips 1/2 inch into dough. If indentation remains, the dough has risen enough.
- Punch down center of dough over and form into a ball. This releases large air bubbles to produce a finer texture.
- Grease 2 loaf pans, 9 X 5 X 3 inches. Mix 1/2 cup sugar and the cinnamon. Punch down dough; divide in half. Flatten each half with hands or rolling pin into rectangle, 18 X 9 inches. Brush with oil; sprinkle with half of cinnamon mixture. Roll up tightly, beginning at 9 inch side. Press each end with side of hand to seal; fold ends under loaf. Place loaf, seam side down, in pan; brush with oil. Let rise about 1 hour or until double.
- Heat oven to 375°. Bake 30 to 35 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans. Brush with margarine; cool on wire rack.
32 Servings ( 2 Loaves)
Succes Tip:
To top this sweet bread, drizzle the slightly cooled loaves with a thin glaze made by mixing 1 cup sifted powdered sugar, ¼ teaspoon vanilla and 1 to 2 tablespoons milk.