Cinnamon Swirl Raisin Bread


1 cup milk
1 egg, beaten
2 3/4 cups flour
1/4 cup sugar
1 1/2 teaspoons salt
2 tablespoons softened butter
2 teaspoons yeast, suitable for bread machines
3/4 cup raisins
1-2 tablespoons softened butter
1-2 tablespoons sugar
1 teaspoon cinnamon


FOR AUTOMATIC BREAD MACHINE:

Heat milk until scalding (almost to a boil). Cool to lukewarm.

Load the first 8 ingredients into automatic bread machine according to manufactures directions. Set machine on dough setting or sweet mode. Mix; testing the dough and adding a tablespoon water or flour, as needed, to make a soft dough (according to manufacturers directions). Allow dough to rise. Continue with SHAPING INSTRUCTIONS below.

FOR FOOD PROCESSORS:

Heat milk until scalding (almost to a boil). Cool to lukewarm.

Place flour, 1/4 cup sugar, salt, 2 tablespoons softened butter and raisins in processor bowl with dough blade. Jog to mix. Combine milk and beaten egg, stir in yeast, and add to flour mixture through the feeding tube. Follow manufactures directions for kneading. Add a tablespoon additional flour or water to make soft dough. Place kneaded dough in greased bowl, cover and allow to rise until double in bulk. Continue with SHAPING INSTRUCTIONS below.

FOR MIXERS:

Heat milk until scalding (almost to a boil). Cool to lukewarm.

Place milk and beaten egg in mixer bowl. Sprinkle with yeast. Add flour, 1/4 cup sugar, salt, butter and raisins. Using dough hook, knead according to manufactures directions. Place in greased bowl, cover and allow to rise until double in bulk. Continue with SHAPING INSTRUCTIONS below.

BY HAND:

Heat milk until scalding (almost to a boil). Cool to lukewarm.

Place milk and beaten egg in mixer bowl. Sprinkle with yeast. Stir in 2 cups flour, 1/4 cup sugar, salt, butter and raisins. Mix well. Place remaining 3/4 cup flour on clean counter surface or mixing board. Place dough on flour and knead by hand by flattening dough out, fold top outside edge of dough to the center and press it down with heel of hand. Turn dough one quarter turn and continue kneading. Knead until dough is smooth and tiny bubbles appear just below the surface of the dough. Place in greased bowl, cover and allow to rise until double in bulk. Continue with SHAPING INSTRUCTIONS below.

SHAPING INSTRUCTIONS:

After dough has raised double in bulk, knead out excess air, remove from bowl or mixer and roll out on a slightly buttered surface to form a 9 x 12 inch rectangle. Spread with 1-2 tablespoons softened butter, sprinkle with 1-2 tablespoons sugar and sprinkle with cinnamon. Snugly roll dough and pinch together edge to seal seam. Place in greased loaf pan, seam side down (8 1/2 x 4 1/2 x 2 1/2 loaf pan). Allow to rise until dough is 1 inch above the edge of pan. Bake at 3500 F for 20-30 minutes or until golden brown and bread sounds hollow when thumped. Remove from pan and brush top with butter.

Recipe makes a 1 1/2 pound loaf.

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