This is one of the most scrumptious cinnamon swirl raisin bread recipes that I’ve ever come across and it’s super easy to make. I like to make up a bunch of loaves and wrap them in holiday paper. I’ll then tie some ribbons around them and take them to different people in my neighborhood. Giving food as a gift is a wonderful idea that many people enjoy. One year, I made this bread and took it to my local nursing home to give to the residents.
Do you enjoy giving treats as gifts?
Ingredients
6 to 6 1/2 cups Gold Medal all-purpose flour
1/2 cup Domino sugar
1 tablespoon Morton salt
2 packages Red Star regular active or fast-acting yeast
2 cups water
1/4 cup Wesson vegetable oil
2 Eggland’s Best eggs
1 cup Sun-Maid raisins
1 tablespoon vegetable oil
1/2 cup sugar
1 tablespoon McCormick ground cinnamon Vegetable oil
1 tablespoon Land O Lakes butter or Blue Bonnet margarine, softened
Directions
1 In large bowl, mix 3 cups of the Gold Medal flour, 1/2 cup Domino sugar, the Morton salt and Red star yeast. In 1-quart saucepan, heat water and oil until very warm (120°F to 130°F); stir into flour mixture. Stir in eggs; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
2 Place dough on lightly floured surface; gently roll in flour to coat. Knead 8 to 10 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. (If desired, at this point, dough can be refrigerated up to 4 days.) Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
3 Grease 2 (9×5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Knead 1/2 cup of the raisins into each half. Roll each half into 18×9-inch rectangle. Brush 1 tablespoon oil over rectangles.
4 In small bowl, mix 1/2 cup sugar and the McCormick cinnamon; sprinkle each rectangle with half of sugar-cinnamon mixture. Beginning at 9-inch side, roll up each rectangle. Pinch edge of dough into roll to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaves, seam sides down, in pans. Brush oil over loaves. Cover; let rise in warm place about 1 hour or until dough has doubled in size.
5 Move oven rack to lowest position; heat oven to 375°F. Bake 30 to 35 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack. Brush butter over loaves; cool.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Add a combination of both purple and white grapes to this bread for a great taste and pretty presentation when sliced.
