My seven-year-old daughter and I were looking through a magazine and she saw an ad for store-bought Cinnamon Raisin Swirl Bread and asked if we could buy it. Being the
stingy creative mom I am, I instead told her we'd find a way to make it! After not loving any of the recipes I found, we came up with this one. She loved it so much (as did everyone else) that we instantly made it again the next day. It's amazing just fresh out of the oven, but also toasted with a little bit of butter, made into french toast, or slathered with cream cheese.
1 1/2 cups warm water
2 Tablespoons milk
2 Tablespoons shortening
2 teaspoons vanilla
1 teaspoon salt
5 cups flour
1 teaspoon cinnamon
1/4 cup sugar
2 teaspoons yeast
1 cup raisins
1 egg, beaten
4 Tablespoons butter, softened
1/2 cup brown sugar
1 tablespoon cinnamon
Place all bread ingredients - except raisins - in Bread Machine in order recommended by the manufacturer. Select the dough setting. If your bread machine has an alarm for when it's time to add nuts or raisins, add the raisins then. If not, just add them in the last five minutes of the kneading cycle .
When dough is ready, remove and place on a surface sprayed with non-stick cooking spray. Roll dough out into a large rectangle - approximately 18 inches by 30 inches (I just went as deep as my counter would let me):
Spread beaten egg on dough, followed by butter. Be sure that every surface is covered. Then spread with brown sugar and sprinkle with cinnamon.
Starting at the short end, roll dough. If using regular 9" x 5" loaf pans, slice bread roll in half, and place each loaf in a well greased 9" x 5" pan. I have a 16" pan so I just put the whole roll in the pan:
Cover and let rise in a warm place until doubled in size - about one hour. Preheat oven to 350 degrees. Bake 30-40 minutes or until crust is brown and loaves sound hollow when tapped.