Cinnamon Swirl Raisin Bread

Impress your family and friends with this bread!  Part of why I like this bread so much is that it’s just so pretty.  And you know, as fancy as it looks, it’s actually not difficult at all to make.  The glaze is optional, but go ahead and make it too, you know you want to.  Or leave it off, and use the leftover bread to make delicious french toast.

This recipe comes from one of my most treasured cookbooks, Betty Crocker’s Old-Fashioned Cookbook.  It’s so worn that all the pages are falling out, but that’s just a testament to how many wonderful recipes there are in it.  This is the cookbook to have when you’re looking for recipes made the old-fashioned way.  No convenience products or shortcuts to be found, just lots of love and care required. 

Cinnamon Swirl Raisin Bread

Ingredients:

  • 3 to 3 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 pkg active dry yeast
  • 1 cup warm water
  • 2 Tb vegetable oil
  • 1 egg
  • 1/2 cup raisins
  • 1/4 cup sugar
  • 1 1/2 tsp cinnamon

Directions:

Combine the yeast and warm water.  Allow to sit and proof for about 10 minutes, or until the yeast is foamy.  Add 1 1/2 cups flour, 1/4 cup sugar, salt, vegetable oil, and egg.  Beat with a mixer (or whisk) on low speed for 1 minute.  Stir in raisins and enough remaining flour, 1/2 cup at a time, until dough comes together and is easy to handle.

Turn out onto a floured surface and knead for 8-10 minutes or until smooth and elastic.  Place in a greased bowl.  Cover and let rise in a warm place for about 1 hour or until doubled.

Grease a loaf pan.  Mix together 1/4 cup sugar and cinnamon.  Punch down dough and roll out into a rectangle 18×9 inches.  Brush surface with a little oil or softened butter.  Sprinkle the cinnamon sugar mix onto the surface.  Roll up tightly, beginning with the shorter side.  Press ends to seal.  Place in loaf pan, seam side down.  Cover and let rise again until doubled.

Heat oven to 375 degrees.  Bake 30-35 minutes or until deep golden brown.  Remove from pan and cool on a wire rack.  Allow to cool before drizzling the glaze over top.

For the glaze:  Mix together 1/2 cup powdered sugar, 1/8 tsp vanilla, and 1 Tb milk until smooth.  Drizzle over the cooled loaf.

This recipe is linked to:

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6 Comments

Filed under Breads, Breakfast/Brunch

6 responses to “Cinnamon Swirl Raisin Bread

  1. Cat, what a gorgeous loaf of bread that is. Beautiful!! And I would definitely be adding the glaze too, you’re right, I want to, lol. Since this came from a cookbook, why don’t you hook up with my Cookbook Sundays today! :o)

  2. Cat, thank you so much for linking up and I hope you have a great Labour Day! Cloudy here in Toronto, hopefully you’re having sunshine in Alberta.

  3. That bread is beautiful! Thank you for linking it up to our Countdown to 2011 — would you be willing to add the link to the countdown in the bottom of your post?

    Thanks!

  4. This is my favorite breakfast or anytime bread. Thanks now I can finally make my own.

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