This recipe can be made with a bread machine or by hand. If using a bread machine, put the first six ingredients in bread pan and set for white or sweet bread, dough stage, and press start. When the dough is done follow the rest of the recipe.
1¼ c. milk
1½ T. softened butter
4½ T. sugar
1½ tsp. salt
3 c. bread flour
1 T. yeast
6 T. raisins
2 T. very soft butter
6 T. brown sugar
1½ tsp. cinnamon
Heat milk to a warm temperature (not hot), and mix milk, yeast, and sugar together. Once yeast mixture is bubbly, put it into a mixer. Add butter and salt. Add flour one cup at a time, mixing between cups. (This dough should be very soft, so check the dough as you add the final cup of flour to make sure it isn’t getting too tough.) Continue to mix the dough for about one minute, or until all the ingredients have combined and can be easily formed into a ball. Put dough in a large greased bowl, cover it, and let it sit in a warm place for 30 minutes.
At this point, whether you used a bread machine or a mixer, the recipe is the same. Remove the dough from the bowl or bread pan, and punch down. Let it rest for five minutes. Roll it out on a lightly floured surface to from a rectangle about 8 inches wide and 16 inches long. Spread the butter and sprinkle the brown sugar and raisins on the surface of the dough. Roll the dough into a fat 8-inch-long cylinder. Put the dough into a greased 9½-inch bread pan, making sure the seam is on the bottom of the pan. Cover loosely and put in a warm place to rise for one hour.
Pre-heat oven to 350°. Uncover loaf and bake for 25 to 30 minutes. (If you don’t cook the bread long enough the center will be slightly doughy. With this bread it isn’t bad, but if you don’t like it doughy, cook the bread for longer.) Remove the bread from the pan and put it on a wire rack to cool.
Cinnamon-Raisin Swirl Bread
This recipe can be made with a bread machine or by hand. If using a bread machine, put the first six ingredients in bread pan and set for white or sweet bread, dough stage, and press start. When the dough is done follow the rest of the recipe.
1¼ c. milk
1½ T. softened butter
4½ T. sugar
1½ tsp. salt
3 c. bread flour
1 T. yeast
6 T. raisins
2 T. very soft butter
6 T. brown sugar
1½ tsp. cinnamon
Heat milk to a warm temperature (not hot), and mix milk, yeast, and sugar together. Once yeast mixture is bubbly, put it into a mixer. Add butter and salt. Add flour one cup at a time, mixing between cups. (This dough should be very soft, so check the dough as you add the final cup of flour to make sure it isn’t getting too tough.) Continue to mix the dough for about one minute, or until all the ingredients have combined and can be easily formed into a ball. Put dough in a large greased bowl, cover it, and let it sit in a warm place for 30 minutes.
At this point, whether you used a bread machine or a mixer, the recipe is the same. Remove the dough from the bowl or bread pan, and punch down. Let it rest for five minutes. Roll it out on a lightly floured surface to from a rectangle about 8 inches wide and 16 inches long. Spread the butter and sprinkle the brown sugar and raisins on the surface of the dough. Roll the dough into a fat 8-inch-long cylinder. Put the dough into a greased 9½-inch bread pan, making sure the seam is on the bottom of the pan. Cover loosely and put in a warm place to rise for one hour.
Pre-heat oven to 350°. Uncover loaf and bake for 25 to 30 minutes. (If you don’t cook the bread long enough the center will be slightly doughy. With this bread it isn’t bad, but if you don’t like it doughy, cook the bread for longer.) Remove the bread from the pan and put it on a wire rack to cool.