Cinnamon Raisin Swirl Bread
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 253.5
- Total Fat: 3.1 g
- Cholesterol: 1.9 mg
- Sodium: 248.9 mg
- Total Carbs: 52.1 g
- Dietary Fiber: 2.2 g
- Protein: 5.5 g
View full nutritional breakdown of Cinnamon Raisin Swirl Bread calories by ingredient
Introduction
My mom makes this every Christmas eve. My mom makes this every Christmas eve.Number of Servings: 20
Ingredients
-
1 package active dry yeast
1/4 cup warm water
2 cups milk scalded
1/3 cup sugar
2 teaspoons salt
1/4 cup shortening
2 cups raisins
1/2 cup sugar
2 tablespoons cinnamon
5 ¾ to 6 ¼ cups all purpose flour (can substitute some or all for whole wheat flour)
Directions
Soften yeast in warm water (110). Combine hot milk, 1/3 cup sugar, salt, raisins and shortening. Cool to lukewarm.
Stir in 2 cups of the flour, beat well. Add softened yeast, mix. Add more flour to make moderately stiff dough. Knead on floured surface work in rest of four, until dough is smooth and satiny. (This takes about 8-10 minutes. You can do it in a mixer with a dough hook if you have it.)
Shape dough in ball, put in lightly greased bowl, turn dough over to grease both sides, cover and let rise til double about 75 minutes.
Punch dough down. Make two balls. Cover and let dough rest 10 minutes.
Roll each ball into rectangle on lightly floured surface. Mix 1/2 cup sugar and cinnamon. Spread half of cinnamon sugar mix on each rectangle…sprinkle 1 and ½ teaspoons of water over each rectangle. Roll each rectangle up into loaf, tuck ends in and place seam side down in greased 9 x5x3 loaf pan.
Cover, let rise til double about an hour.
Bake at 375 for about 30 minutes.
Make sure top of bread does not burn. Test to see if bread is done by turning out of pan and thumping on bottom of loaf. It should make a thumping hollow sound. Do not sprinkle too much water or bread will be soggy. If crust is getting too dark cover loaves loosely while baking with foil.
Makes 2 loaves, 10 slices each.
Number of Servings: 20
Recipe submitted by SparkPeople user MGERBASI.
Stir in 2 cups of the flour, beat well. Add softened yeast, mix. Add more flour to make moderately stiff dough. Knead on floured surface work in rest of four, until dough is smooth and satiny. (This takes about 8-10 minutes. You can do it in a mixer with a dough hook if you have it.)
Shape dough in ball, put in lightly greased bowl, turn dough over to grease both sides, cover and let rise til double about 75 minutes.
Punch dough down. Make two balls. Cover and let dough rest 10 minutes.
Roll each ball into rectangle on lightly floured surface. Mix 1/2 cup sugar and cinnamon. Spread half of cinnamon sugar mix on each rectangle…sprinkle 1 and ½ teaspoons of water over each rectangle. Roll each rectangle up into loaf, tuck ends in and place seam side down in greased 9 x5x3 loaf pan.
Cover, let rise til double about an hour.
Bake at 375 for about 30 minutes.
Make sure top of bread does not burn. Test to see if bread is done by turning out of pan and thumping on bottom of loaf. It should make a thumping hollow sound. Do not sprinkle too much water or bread will be soggy. If crust is getting too dark cover loaves loosely while baking with foil.
Makes 2 loaves, 10 slices each.
Number of Servings: 20
Recipe submitted by SparkPeople user MGERBASI.