Name: Cinnamon Raisin Swirl Bread recipe
Ingredients: For the Dough: 3 ½ cups (420g) Bread Flour: Bread flour is the star of the show when it comes to achieving that perfect chewy texture in your bread. Its higher protein content (gluten) compared to all-purpose flour is what gives the bread its structure and elasticity. Using bread flour ensures a loaf that is both soft and substantial, capable of holding its shape and supporting the delicious swirl filling. If you must substitute, all-purpose flour can be used, but the texture might be slightly less chewy and more tender. Opt for a good quality bread flour for the best results.; ¼ cup (50g) Granulated Sugar: Sugar is not just for sweetness; it also feeds the yeast, helping it to activate and produce the carbon dioxide that makes the bread rise. Granulated sugar is the standard choice for bread making. A touch of sweetness in the dough itself complements the cinnamon sugar swirl beautifully, creating a balanced flavor profile. You can use caster sugar as a substitute, which will dissolve even more readily into the dough.; 1 teaspoon Salt: Salt is a crucial ingredient in bread making, often underestimated. It controls the yeast activity, preventing it from rising too quickly, which can lead to a weak gluten structure and a less flavorful bread. Salt also enhances the flavor of the other ingredients and tightens the gluten strands, contributing to the dough’s elasticity and strength. Use fine sea salt or table salt for this recipe, ensuring it’s evenly distributed throughout the dough.; 1 packet (2 ¼ teaspoons) Active Dry Yeast or Instant Yeast: Yeast is the leavening agent that makes the bread rise and gives it its light and airy texture. You can use either active dry yeast or instant yeast. If using active dry yeast, it needs to be proofed in warm liquid before being added to the dry ingredients. Instant yeast, on the other hand, can be added directly to the dry ingredients. Make sure your yeast is fresh and not expired to ensure proper rising. If you are unsure about your yeast’s freshness, proof it in warm water with a pinch of sugar to see if it foams up.; 1 cup (240ml) Warm Milk (105-115°F / 40-46°C): Warm milk is the liquid base for our dough. The warmth is crucial for activating the yeast. Milk adds richness and a softer texture to the bread compared to using water alone. Make sure the milk is warm but not hot, as excessively hot liquid can kill the yeast. Whole milk will give the richest flavor, but 2% or even skim milk can be used as substitutes. Non-dairy milk like almond milk or oat milk can also be used, but may slightly alter the texture and flavor.; ¼ cup (60g) Unsalted Butter, melted: Butter adds flavor, richness, and tenderness to the bread. Unsalted butter is preferred in baking so you can control the salt content. Melted butter incorporates smoothly into the dough and contributes to a softer crumb. You can substitute with vegetable oil or another neutral oil if needed, but butter provides a superior flavor.; 1 Large Egg: An egg adds richness, color, and structure to the dough. The egg yolks contribute to a tender crumb, while the egg whites provide protein that strengthens the dough. Use a large egg at room temperature for best incorporation.; For the Cinnamon Swirl Filling: ½ cup (100g) Granulated Sugar: This sugar, combined with cinnamon, creates the sweet and flavorful swirl that is characteristic of this bread. Granulated sugar provides the right texture for the filling, creating those delightful sugary pockets within the bread.; 2 tablespoons Ground Cinnamon: Cinnamon is the star spice in this bread, providing its signature warm and aromatic flavor. Use good quality ground cinnamon for the best taste. Fresh cinnamon will have a more potent and vibrant flavor. For a richer, deeper cinnamon flavor, you can use Ceylon cinnamon.; ¼ cup (60g) Unsalted Butter, melted: Melted butter helps bind the cinnamon sugar mixture and create a luscious, gooey swirl within the bread. It also adds moisture and richness to the filling, ensuring it’s not dry or crumbly.; For the Raisins: 1 cup (150g) Raisins: Raisins add a chewy texture and a burst of sweetness to the bread. They complement the cinnamon beautifully and provide a delightful contrast to the soft bread. You can use regular raisins or golden raisins. For extra plump and juicy raisins, consider soaking them in warm water or rum for about 30 minutes before adding them to the filling. Make sure to drain them well before use.; Optional Glaze (Highly Recommended): ½ cup (60g) Powdered Sugar: Powdered sugar forms the base of a simple and delicious glaze that adds a touch of sweetness and visual appeal to the finished bread. It dissolves smoothly into liquids, creating a silky glaze.; 2-3 tablespoons Milk or Cream: Milk or cream is used to thin out the powdered sugar to create a pourable glaze. Cream will result in a richer glaze, while milk will create a lighter glaze. Start with 2 tablespoons and add more gradually until you reach your desired consistency.; ½ teaspoon Vanilla Extract (Optional): Vanilla extract enhances the flavor of the glaze and adds a touch of warmth. It complements the cinnamon and raisin flavors beautifully. You can omit it if you prefer a simpler glaze.

Ingredients

Scale

For the Dough:
- 3 ½ cups (420g) Bread Flour: Bread flour is the star of the show when it comes to achieving that perfect chewy texture in your bread. Its higher protein content (gluten) compared to all-purpose flour is what gives the bread its structure and elasticity. Using bread flour ensures a loaf that is both soft and substantial, capable of holding its shape and supporting the delicious swirl filling. If you must substitute, all-purpose flour can be used, but the texture might be slightly less chewy and more tender. Opt for a good quality bread flour for the best results.
- ¼ cup (50g) Granulated Sugar: Sugar is not just for sweetness; it also feeds the yeast, helping it to activate and produce the carbon dioxide that makes the bread rise. Granulated sugar is the standard choice for bread making. A touch of sweetness in the dough itself complements the cinnamon sugar swirl beautifully, creating a balanced flavor profile. You can use caster sugar as a substitute, which will dissolve even more readily into the dough.
- 1 teaspoon Salt: Salt is a crucial ingredient in bread making, often underestimated. It controls the yeast activity, preventing it from rising too quickly, which can lead to a weak gluten structure and a less flavorful bread. Salt also enhances the flavor of the other ingredients and tightens the gluten strands, contributing to the dough’s elasticity and strength. Use fine sea salt or table salt for this recipe, ensuring it’s evenly distributed throughout the dough.
- 1 packet (2 ¼ teaspoons) Active Dry Yeast or Instant Yeast: Yeast is the leavening agent that makes the bread rise and gives it its light and airy texture. You can use either active dry yeast or instant yeast. If using active dry yeast, it needs to be proofed in warm liquid before being added to the dry ingredients. Instant yeast, on the other hand, can be added directly to the dry ingredients. Make sure your yeast is fresh and not expired to ensure proper rising. If you are unsure about your yeast’s freshness, proof it in warm water with a pinch of sugar to see if it foams up.
- 1 cup (240ml) Warm Milk (105-115°F / 40-46°C): Warm milk is the liquid base for our dough. The warmth is crucial for activating the yeast. Milk adds richness and a softer texture to the bread compared to using water alone. Make sure the milk is warm but not hot, as excessively hot liquid can kill the yeast. Whole milk will give the richest flavor, but 2% or even skim milk can be used as substitutes. Non-dairy milk like almond milk or oat milk can also be used, but may slightly alter the texture and flavor.
- ¼ cup (60g) Unsalted Butter, melted: Butter adds flavor, richness, and tenderness to the bread. Unsalted butter is preferred in baking so you can control the salt content. Melted butter incorporates smoothly into the dough and contributes to a softer crumb. You can substitute with vegetable oil or another neutral oil if needed, but butter provides a superior flavor.
- 1 Large Egg: An egg adds richness, color, and structure to the dough. The egg yolks contribute to a tender crumb, while the egg whites provide protein that strengthens the dough. Use a large egg at room temperature for best incorporation.

For the Cinnamon Swirl Filling:
- ½ cup (100g) Granulated Sugar: This sugar, combined with cinnamon, creates the sweet and flavorful swirl that is characteristic of this bread. Granulated sugar provides the right texture for the filling, creating those delightful sugary pockets within the bread.
- 2 tablespoons Ground Cinnamon: Cinnamon is the star spice in this bread, providing its signature warm and aromatic flavor. Use good quality ground cinnamon for the best taste. Fresh cinnamon will have a more potent and vibrant flavor. For a richer, deeper cinnamon flavor, you can use Ceylon cinnamon.
- ¼ cup (60g) Unsalted Butter, melted: Melted butter helps bind the cinnamon sugar mixture and create a luscious, gooey swirl within the bread. It also adds moisture and richness to the filling, ensuring it’s not dry or crumbly.

For the Raisins:
- 1 cup (150g) Raisins: Raisins add a chewy texture and a burst of sweetness to the bread. They complement the cinnamon beautifully and provide a delightful contrast to the soft bread. You can use regular raisins or golden raisins. For extra plump and juicy raisins, consider soaking them in warm water or rum for about 30 minutes before adding them to the filling. Make sure to drain them well before use.

Optional Glaze (Highly Recommended):
- ½ cup (60g) Powdered Sugar: Powdered sugar forms the base of a simple and delicious glaze that adds a touch of sweetness and visual appeal to the finished bread. It dissolves smoothly into liquids, creating a silky glaze.
- 2–3 tablespoons Milk or Cream: Milk or cream is used to thin out the powdered sugar to create a pourable glaze. Cream will result in a richer glaze, while milk will create a lighter glaze. Start with 2 tablespoons and add more gradually until you reach your desired consistency.
- ½ teaspoon Vanilla Extract (Optional): Vanilla extract enhances the flavor of the glaze and adds a touch of warmth. It complements the cinnamon and raisin flavors beautifully. You can omit it if you prefer a simpler glaze.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Dough

Proof the Yeast (if using Active Dry Yeast): In a small bowl, combine the warm milk (105-115°F / 40-46°C) with 1 tablespoon of the granulated sugar. Sprinkle the active dry yeast over the top and let it stand for 5-10 minutes, or until foamy. This step is crucial for active dry yeast to ensure it’s alive and active. If using instant yeast, you can skip this step and add it directly to the dry ingredients.

Combine Dry Ingredients: In a large mixing bowl, whisk together the bread flour, remaining granulated sugar, and salt. Whisking ensures the ingredients are evenly distributed, especially the salt, which is important for yeast activity.

Add Wet Ingredients: If you proofed the yeast, pour the yeast mixture into the dry ingredients. If using instant yeast, add it now to the dry ingredients. Add the melted butter and egg to the bowl.

Mix and Knead: Using a stand mixer fitted with a dough hook, mix on low speed until the dough comes together. Increase the speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes until it reaches the same smooth and elastic consistency. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it’s manageable.

First Rise (Bulk Fermentation): Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This first rise, also known as bulk fermentation, is crucial for developing flavor and texture in the bread. A warm place (around 75-80°F / 24-27°C) is ideal for yeast activity. You can place the bowl in a slightly warmed oven (turned off) or a warm spot in your kitchen.

Step 2: Prepare the Cinnamon Swirl Filling and Assemble the Bread

Prepare the Filling: In a small bowl, combine the granulated sugar and ground cinnamon for the filling. Set aside. Melt the butter for the filling and keep it warm.

Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.

Roll Out the Dough: Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches. Aim for an even thickness to ensure even baking and swirling.

Add Filling and Raisins: Brush the melted butter for the filling evenly over the surface of the dough, leaving a small border along one long edge for sealing. Sprinkle the cinnamon sugar mixture evenly over the buttered dough. Scatter the raisins evenly over the cinnamon sugar mixture, pressing them lightly into the dough so they don’t fall out during rolling.

Roll and Shape: Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal. Gently roll the log back and forth to even it out and create a uniform thickness.

Prepare Loaf Pan: Grease a 9×5 inch loaf pan with butter or cooking spray. You can also line it with parchment paper, leaving an overhang for easy removal after baking.

Place Dough in Pan: Carefully transfer the dough log to the prepared loaf pan, seam-side down. Gently tuck in the ends if needed to fit snugly in the pan.

Step 3: Second Rise (Proofing)

Second Rise: Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for another 45-60 minutes, or until it has almost doubled in size and is puffy. This second rise, also known as proofing, is important for the final texture of the bread. It allows the dough to become light and airy before baking.

Step 4: Bake the Cinnamon Raisin Swirl Bread

Preheat Oven: Preheat your oven to 350°F (175°C). Make sure your oven is properly preheated for accurate baking temperature.

Bake: Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with aluminum foil during the last 10-15 minutes of baking to prevent over-browning.

Cool in Pan: Once baked, remove the bread from the oven and let it cool in the loaf pan for 10-15 minutes. This allows the bread to set slightly and makes it easier to remove from the pan without breaking.

Cool Completely on Wire Rack: Carefully invert the bread onto a wire rack to cool completely before slicing and glazing. Cooling completely is crucial before slicing, as slicing warm bread can result in a gummy texture. Allowing it to cool fully lets the internal structure set.

Step 5: Prepare and Apply the Glaze (Optional)

Make the Glaze: While the bread is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract (if using) until smooth. Add more milk or cream, a teaspoon at a time, until you reach your desired glaze consistency. It should be pourable but not too runny.

Glaze the Bread: Once the bread is completely cool, drizzle the glaze evenly over the top. You can let the glaze drip down the sides for a more rustic look, or use a spatula to spread it evenly.

Slice and Serve: Slice the Cinnamon Raisin Swirl Bread and serve. Enjoy the warm, comforting flavors and the beautiful swirls of cinnamon and raisins!

Nutrition

Serving Size: one normal portion
Calories: 250-300
Sugar: 15g
Sodium: 180mg
Fat: 8g
Saturated Fat: 4.5g
Carbohydrates: 45g
Fiber: 1.5g
Protein: 5g
Cholesterol: 40mg