Cinnamon Raisin Swirl Bread

I love breakfast. It is my favorite meal, but during the week I fly through the house getting ready for work and can only manage to grab something quick. At the most I scramble a few eggs or an omelet. Just so you know it is a really crazy looking omelet that is actually just fancy scrambled eggs. For those of you that have kids, my hat is off to you. You are pretty friggin’ amazing in my eyes, because I can’t even imagine how frantic my mornings would be if we had kids.

Ahh but that wonderful feeling on the weekends, where I wake up slowly and I plod down the stairs to my quiet kitchen. Turning the knob on the stove, hearing the clicking of the igniter, seeing the crown of blue flames warming the water kettle; I know coffee will be coming soon.

This morning as I sipped my coffee, I decided I would like to bake some bread. Baking bread permeating the house is one of my favorite smells.  And the smell of cinnamon sugar swirled in the middle takes it to the next level. Yum!


1/2 cup sourdough starter, fed or unfed
3 cups Unbleached All-Purpose Flour
2 1/2 teaspoons instant yeast
1 tablespoon sugar
1 1/4 teaspoons salt
1 large egg
5 tablespoons soft butter
2/3 cup lukewarm water

1/4 cup sugar
1 1/2 teaspoons ground cinnamon
2 teaspoons Unbleached All-Purpose Flour
1 large egg beaten with 1 tablespoon water
1/2 cup raisins

To make the dough I combined all of the dough ingredients in my bread machine set on the dough cycle — to make a soft, smooth dough. Allow dough to rise for 1 1/2 to 2 hours, until it’s just about doubled in bulk.
While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Roll and pat the dough into a rough rectangle approximately 6″ x 20″.
Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling and raisins.
Starting with a short end, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.
Transfer the log, seam-side down, to a lightly greased 9″ x 5″ loaf pan. Cover and allow the bread to rise until it’s crested about 1″ over the rim of the pan, about 1 hour.
While the dough is rising, preheat the oven to 350°F.
Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes. The bread’s crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.
Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing.

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