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Cinnamon-Swirl Raisin Bread

 Cinnamon-Swirl Raisin Bread
Raisins give a delightful sweetness to this tender yeast bread, and cinnamon swirls beautifully through the slices. It makes terrific toast, too. -Ruth Crawford, Tucson, Arizona
32 ServingsPrep: 30 min. + rising Bake: 40 min.

Ingredients

  • 1-1/2 cups warm milk (110° to 115°)
  • 1 cup mashed potatoes (without added milk and butter)
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 6-1/2 to 7 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups raisins
  • FILLING:
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons butter, melted

Directions

  • In a large bowl, combine the milk, potatoes, butter, sugar and salt.
  • In a bowl, dissolve yeast in warm water. Add potato mixture and 2
  • cups flour; beat until smooth. Fold in raisins. Stir in enough
  • remaining flour to form a soft dough. Turn onto a lightly floured
  • surface; knead until smooth and elastic, about 10 minutes. Place in
  • a greased bowl, turning once to grease top. Cover and let rise in a
  • warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Roll each portion into a 16-in. x 8-in. rectangle. Combine

2 of 2

Cinnamon-Swirl Raisin Bread (continued)

Directions (continued)

  • sugar and cinnamon; sprinkle over rectangles to within 1/2 in. of
  • edges. Roll up jelly-roll style, starting with a short side; pinch
  • seam to seal and tuck ends under.
  • Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover
  • and let rise for 30 minutes or until doubled. Brush with butter.
  • Bake at 350° for 40-45 minutes or until golden brown. Remove
  • from pans to wire racks to cool. Yield: 2 loaves.
Nutritional Facts: 1 serving (1 slice) equals 175 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 192 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.