Sweet Cinnamon Swirl Raisin Bread

By á-23822

This sweet raisin is so good by itself, with a cup of coffee or use for french toast.

Ingredients

• For the dough:
• 1 and 1/2 cups milk, scalded
• 1/2 cup granulated sugar
• 2 tsp. salt
• 1/4 cup butter, unsalted
• 1/4 cup applesauce, unsweetened
• 1 and 1/2 cups raisins (I use both the dark & yellow)
• 1/2 cup warm water (110 to 115 degrees)
• 2 packets active dry yeast (this is equal to 1 and 1/2 Tbsp.if using out of the jar)
• 3 eggs, large
• 4 cups All Purpose flour
• 3 1/4 cups whole wheat flour
• (plus a little more flour for dusting your work surface when the dough is rolled out)
• For the filling:
• 1/2 cup granulated sugar
• 3 tsp. cinnamon
• 1/4 cup unsalted butter, melted

Details

Servings 2
Preparation time 210mins
Cooking time 245mins

Preparation

Step 1

In a small saucepan, over low heat, bring the milk just to a simmer; don't let it boil. Add into it the sugar, salt, butter, applesauce and raisins. Stir until the butter melts. Take it off the heat and let it cool to lukewarm.

In a large mixer bowl, sprinkle all of the yeast over the warm water. Stir slowly with a spoon until the yeast has dissolved. Stir the milk mixture into this. Put the bowl onto the mixer.

Using the paddle attachment, add in the eggs, and 4 cups of the flour. Beat on low speed until smooth, about 1 to 2 minutes.

Gradually add in the rest of the flour to combine; now switch from the paddle attachment to the dough hook. On your mixer's lowest speed, knead the dough for 6 minutes. When it's done it should be stiff and not too sticky.

Dump the dough out into a large, well-greased bowl.

Turn the dough over to bring up the greased side. Cover the bowl lightly with plastic wrap and a dish towel, and place it in a warm spot. I like to create a warm spot in my oven, by turning into the 170* for about 3-5 minutes along with a pan of water that has been brought to a boil on the stove. Set the bowl of dough, still lightly covered by the plastic wrap and the towel, on a middle shelf. Keep the oven door closed so the warmth and moisture stay inside. Turn & keep oven light on. The dough should double in bulk within about 1 and 1/2 hours. Check it early to see how it's doing. (Sometimes I turn the oven back on to 170* for about 3 minutes if after an hour is has not risen that much.)


While the dough is rising, mix together the filling: combine 1/2 cup sugar and the cinnamon in a small bowl. Set this aside, with the melted butter in its own bowl, along with a pastry brush.

When the dough has doubled in size, gently dump it out onto a lightly floured work surface. Using a bench scraper, or a sharp knife, divide the dough in half.

Roll out one half of the dough into a 16" x 8" rectangle. (This dough is very easy to handle and roll out.)

Sprinkle the entire rectangle evenly with 3 Tbsp. of the cinnamon sugar.

Starting at one of the narrow sides, snugly roll the dough up jelly-roll style.

Pinch the edges and ends together to seal them. Tuck the ends under to give the loaf a nice smooth shape.

Place the loaf, seam side down, into one of the greased loaf pans. I line my pans with parchment paper that also has an aluminum foil lining on one side and spray that with non stick spray.


Brush the top of the loaf lightly with a little of the melted butter. Cover the loaf with a towel while you roll and shape the second piece of dough.

Let the two loaves rise, again in a warm spot, until the sides of the dough comes out to meet the sides of the pan, and the rounded top of the dough rises above the top of the pan. This should take about one hour. (I do this the same way as stated above in the oven)

About 45 minutes into this rising period, preheat your oven to 375 degrees, and put a rack in the middle of the oven.

When the two loaves are ready to go in the oven, brush the tops again with the remaining butter, and sprinkle them with the remaining cinnamon sugar.

Bake for 35 to 40 minutes. If, after 25 minutes or so, the loaves are starting to look too brown, cover them loosely with foil and place the pans on top of a shiny cookie sheet. Keep in mind that the tops of the loaves, when the loaves fully baked, should look browned and not just golden.

Remove the finished loaves immediately from their pans, and cool them to at least lukewarm before before slicing.

Makes 2 loaves (9x5)