Cinnamon-Raisin Bread

By á-170456

Ingredients

• BREAD:
• 2/3 cup warm water (105 to 115 degrees)
• 1/2 cup warm milk (105 to 115 degrees)
• 2 tablespoons unsalted butter melted
• 1/3 cup granulated sugar
• 1 1/2 teaspoons salt
• 1 egg lightly beaten
• 3 1/4 cups bread flour
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons active dry yeast
• 1/2 cup dark or golden raisins
• FILLING:
• 1/3 cup light brown sugar - (firmly packed)
• 2 teaspoons ground cinnamon
• 2 teaspoons unsalted butter melted
• 1 egg lightly beaten

Details

Servings 1

Preparation

Step 1

To make the bread, in the pan of a bread machine, combine the water, milk, butter, granulated sugar, salt and egg. Put the flour, cinnamon and yeast on top. Place the pan in the machine and close the lid. Put the raisins in the fruit/nut dispenser. Set the machine to "2-poundsweet bread on medium color with mix-ins" and start the machine according to the manufacturer's instructions.

Meanwhile, make the filling: In a small bowl, combine the brown sugar and cinnamon. Set aside.

Just before the final rise, pause the machine and transfer the dough to a lightly floured surface. Using a lightly floured rolling pin, roll out the dough into a 6- by 10-inch rectangle. Brush the dough with the butter, leaving a 1-inch border on all sides. Sprinkle the buttered surface with the brown sugar mixture. Beginning at a narrow end, tightly roll up the rectangle into a compact loaf. Pinch the ends and the long seam to seal in the filling.

Place the loaf, seam-side down, in the pan and place in the bread machine. Lightly brush the top of the loaf with the beaten egg. Restart the machine and finish baking the bread. Transfer the bread to a wire rack and let cool for at least 45 minutes before serving.

This recipe yields 1 loaf.