Cinnamon Raisin Swirl Bread Recipe

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Cinnamon Raisin Swirl Bread Recipe enriched with butter and eggs. Soft buttery loaf perfect for toasting. Recipe with step by step pictures.

This bread brings me so many memories. Looong time ago, Saturday evenings, we would take our baby son (why do they grow up so fast??) in a stroller and go for looong walks in La Jolla, San Diego. On our way back, we would always stop at the neighboorhood Ralphs and my husband would religiously pick up a pack of Pepperidge Farm Cinnamon swirl raisin bread. We would head back home, have dinner and watch a movie. Those were the days of blockbuster and Tivo…. This would be our dessert and also our breakfast for Sunday. I love this time of the year in America. I made this Cinnamon raisin swirl bread today.

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Here is how to do the bread.
All the measurements given are in grams. So you would need a kitchen scale. Please dont ask me for cup measurements. I dont have it and also weighing gives better results when baking. Indian yeast is temperamental. so do not skip this step if you are in India. Add 50 grams of warm water and a teaspoon of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy. If it doesn’t foam, discard and start again with a fresh batch of yeast.
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I order my yeast online and I have found this particular brand Weissmill to work really well. You can order it in amazon below. I stash my yeast in the freezer and it stays fresh for a long time.

Add the yeast mixture to the bowl, the remaining 100 grams water, sugar, milk powder, maida (all purpose flour) and the egg.
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Mix well to form a cohesive dough. We are not trying to knead yet. Just mix everything well and set aside. Cover the bowl with plastic wrap, and let the dough rest for 20 minutes. (I use a shower cap to cover the dough and it is so helpful while baking. Its reusable too!)
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Remove the plastic wrap from the bowl and add in the salt (I have used sea salt today). Mix on medium-low (Kitchen-Aid speed 2) until the dough is smooth and elastic. About 5-6 minutes on a stand mixer. This is an enriched dough and is very sticky. So I like to use a stand mixer for kneading rather than kneading it by hand.
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Add in the butter. Knead until the butter is completely incorporated and the dough is smooth and elastic, about 3-5 minutes longer.
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Add the raisins and mix just until incorporated. It will take about a minute.
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First Rise
Grease a large bowl with oil and place the dough in the bowl. It will be a very very tacky dough.
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Cover with a plastic wrap and let the dough rise in a warm draft free place for 45 minutes to 1 hour or until the dough has doubled. It will take more time for the dough to double if you live in a cold place.
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Second Rise
Gently press down on the dough to deflate. Knead briefly again.
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place the dough in the bowl. Cover with a plastic wrap and let the dough rise in a warm draft free place for 45 minutes to 1 hour or until the dough has doubled. It will take more time for the dough to double if you live in a cold place.
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Turn the dough out onto a lightly floured work surface.
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Spread the dough into a 6 x 12 inch rectangle.
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Fold the side on one side like folding a letter. Fold the other side on top of the already folded dough.
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Now roll the dough into a log. Sprinkle flour if the dough is sticky.
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Now spread the dough again into a 7 x 18 inch rectangle.
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Make the cinnamon filling by mixing together the powdered sugar, cinnamon powder and salt.
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Lightly sprinkle the dough surface with water so the filling will stick. Sprinkle the filling mixture evenly over the dough.
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Spread evenly.
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With the short side facing you, start rolling the dough into a tight log / cylinder.
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Once rolled, pinch the ends so it is tightly closed. Dust the dough log generously with flour so it does not stick. Cut the loaf half lengthwise.
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After cutting, slightly stretch the dough to form like a rope. Be gentle. Pinch the ends of the two ropes.
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Now cross the pieces one on top of the other to form a loose braid. The dough is formed.
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Pinch the ends together and push the sides towards the middle so the dough is tight. Press any raisins showing up inside.
Grease a loaf pan ( I use a parchment to be double sure that the loaves release easily later. If you have a non stick pan, then the parchment is not necessary.) Transfer the loaves to a loaf pan. A standard loaf pan will work. ( 9 x 5 inches).
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Let the dough raise until little more than doubled. the dough should have raised about 3.5 – 4 inches height. (I have pull man loaf pan so the height of the pan is a little more than a standard pan.)
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Whisk an egg in a bowl and brush the loaves with the egg wash.
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Preheat the oven to 180 C for 15 minutes. Bake the loaf for 20 minutes. After 20 minutes tent the loaf with an aluminium foil so the top does not burn. Bake for another 25 minutes. The total baking time is 45 minutes for this loaf.
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After the said time remove the loaf from the oven. If you are nerd check the temperature and it should read around 90 C.
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Gently run a knife on the sides of the loaf and remove the loaf to a wire rack. Let it cool completely before you slice the bread.
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This absolutely perfect loaf is ready! Store in an air tight container for up to three days.
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Print
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Cinnamon-Raisin-Swirl-Bread-recipe-5

Cinnamon Raisin Swirl Bread Recipe

Cinnamon Raisin Swirl Bread Recipe enriched with butter and eggs. Soft buttery loaf perfect for toasting. Recipe with step by step pictures.

  • Total Time: 3 hours 45 mins
  • Yield: 1 loaf 1x

Ingredients

Scale

For the dough

  • 5 grams yeast
  • 1 teaspoon sugar to activate the yeast
  • 150 grams water
  • 50 grams unsalted butter
  • 300 grams maida (all purpose flour)
  • 40 grams dry milk powder
  • 30 grams sugar
  • 1 egg
  • 5 grams salt
  • 100 grams raisins

For the filling

  • 50 grams powdered sugar
  • 1.5 tablespoon cinnamon powder
  • 1/4 teaspoon salt

Others

  • 1 egg beaten for egg wash

Instructions

  1. Add 50 grams of warm water and a teaspoon of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy. If it doesn’t foam, discard and start again with a fresh batch of yeast.
  2. Add the yeast mixture to the bowl, the remaining 100 grams water, sugar, milk powder, maida (all purpose flour) and the egg. Mix well to form a cohesive dough. We are not trying to knead yet. Just mix everything well and set aside. Cover the bowl with plastic wrap, and let the dough rest for 20 minutes.
  3. Remove the plastic wrap from the bowl and add in the salt. Mix on medium-low (Kitchen-Aid speed 2) until the dough is smooth and elastic. About 5-6 minutes on a stand mixer.
  4. Add in the butter. Knead until the butter is completely incorporated and the dough is smooth and elastic, about 3-5 minutes longer.
  5. Add the raisins and mix just until incorporated. It will take about a minute.
  6. Grease a large bowl with oil and place the dough in the bowl. Cover with a plastic wrap and let the dough rise in a warm draft free place for 45 minutes to 1 hour or until the dough has doubled. It will take more time for the dough to double if you live in a cold place.
  7. Gently press down on the dough to deflate. Knead briefly again. place the dough in the bowl. Cover with a plastic wrap and let the dough rise in a warm draft free place for 45 minutes to 1 hour or until the dough has doubled. It will take more time for the dough to double if you live in a cold place.
  8. Turn the dough out onto a lightly floured work surface. Spread the dough into a 6 x 12 inch rectangle. Fold the side on one side like folding a letter. Fold the other side on top of the already folded dough. Now roll the dough into a log. Sprinkle flour if the dough is sticky. Now spread the dough again into a 7 x 18 inch rectangle.
  9. Make the filling by mixing together the powdered sugar, cinnamon powder and salt.
  10. Lightly sprinkle the dough surface with water so the filling will stick. Sprinkle the filling mixture evenly over the dough. With the short side facing you, start rolling the dough into a tight log / cylinder. Once rolled, pinch the ends so it is tightly closed. Dust the dough log generously with flour so it does not stick.
  11. Cut the loaf half lengthwise. After cutting, slightly stretch the dough to form like a rope. Be gentle. Pinch the ends of the two ropes. Now cross the pieces one on top of the other to form a loose braid. Pinch the ends together and push the sides towards the middle so the dough is tight. Press any raisins showing up inside.
  12. Grease a loaf pan ( I use a parchment to be double sure that the loaves release easily later. If you have a non stick pan, then the parchment is not necessary.)
  13. Transfer the loaf to a loaf pan. A standard loaf pan will work. ( 9 x 5 inches). Let the dough raise until doubled. the dough should have raised about 3.5 – 4 inches height.
  14. Whisk an egg in a bowl and brush the loaves with the egg wash.
  15. Preheat the oven to 180 C for 15 minutes. Bake the loaf for 20 minutes. After 20 minutes tent the loaf with an aluminium foil so the top does not burn. Bake for another 25 minutes. The total baking time is 45 minutes for this loaf.
  16. After the said time remove the loaf from the oven. If you are nerd check the temperature and it should read around 90 C.
  17. Gently run a knife on the sides of the loaf and remove the loaf to a wire rack. Let it cool completely before you slice the bread.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 3 hours
  • Cook Time: 45 mins
  • Category: Breakfast
  • Cuisine: American

 

8 thoughts on “Cinnamon Raisin Swirl Bread Recipe”

  1. Nithya Balaji

    Hi Suguna,
    Came out perfectly fine. Your measurements are to the mark, with no ambiguities. Just that I skipped adding egg, and thank starts, it didn’t make a major impact. Would really appreciate if you could please share an eggless recipe for Croissants.






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