Cinnamon Swirl Bread - Recipes Blogs

Cinnamon Swirl Bread

 Ever since I conquered my first loaf of perfect white bread I have been keen to branch out and try something else.  I wanted to really master the white loaf first.   I have made it every week for about a month now and it has turned out lovely each time.  Today was the day, I felt, for something completely different.

Back home I always loved the Cinnamon Swirl Raisin Bread you could buy at the shops.  I wondered if I could replicate it.  It was lovely with a cinnamon flavoured dough  . . .  studded with sticky raisins and then a swirl of cinnamon inside so that when you cut into it you got a nice cinnamon swirl through every slice.

I used the basic recipe for the perfect white bread but added some ground cinnamon, some vanilla and lots of raisins to the recipe.  As you can see it rose beautifully.

I tried not to overdo it with the raisins and they all stayed inside the loaf so we did not end up with any burnt raisins sticking out here and there.  I was happy about that.  When I was ready to shape it, I patted it out, spread it with butter, topped it with some brown sugar and cinnamon and rolled it up tightly.
I don't think that I actually needed the butter, the cinnamon and brown sugar would have probably worked well in any case.  But it did make the filling a bit gooey, which was nice also.  This is an almost to the end piece that you are looking at . . .

I can promise you it is a lot more swirled in the centre of the loaf than what you see here, and it is absolutely flipping gorgeous toasted!

*Cinnamon Swirl Bread*Makes 2 loaves(can be halved)Printable Recipe  
A riff on my favouite bread recipe stogged full of sticky raisins and a delicious cinnamon swirl.  Try it toasted for a real treat! 

4 1/2 tsp instant yeast (bread machine yeast)178ml (3/4 cup) + 630ml (2 2/3 cups) warm water divided50g white sugar (1/4 cup)1 TBS salt2 tsp ground cinnamon1...