Homemade Cinnamon Raisin Swirl BreadHomemade Cinnamon Raisin Swirl Bread
Homemade Cinnamon Raisin Swirl Bread
Homemade Cinnamon Raisin Swirl Bread
Logo
Recipe - ShopRite Corporate
HomemadeCinnamonRaisinSwirlBread.jpg
Homemade Cinnamon Raisin Swirl Bread
Prep Time40 Minutes
Servings2
Cook Time40 Minutes
Ingredients
1 cup Raisins soaked in warm water for 10 mins
1 cup Warm water, 100 degrees
2 Packages active dry yeast
1 cup Milk of choice, can be non dairy
1/4 cup Melted butter, (1/2 stick)
2 tsp Salt
5 1/2 cups All purpose flour
1/4 cup Granulated sugar
1/4 cup Brown sugar
1 1/2 tbs Ground cinnamon
1 Large egg beaten with 1tbs milk
Directions

1. In a large bowl, combine yeast and warm water and let stand until foamy, approx. 5-10 min. Once foamy, stir in milk, melted butter and salt.

 

2. Begin adding the flour to the yeast mixture, one cup at a time, until you’ve added 5 ½ cups of flour. Knead by hand (or with mixer/dough hook) for 8-10 minutes until a smooth, elastic dough forms. If dough is still too sticky, add last ½ cup flour. Knead in raisins.

 

3. Place dough in large greased bowl and turn dough so that it is greased on all sides. Cover with plastic wrap and allow to rise in a dark/warm place until doubled in size, approximately 60 min.

 

4. For the cinnamon filling, combine sugars and cinnamon until well mixed. Set aside.

 

5. When dough has risen, remove from bowl and divide into two equal pieces. Take one half of dough and roll it out to a large rectangle that is no more than 5 inches wide and about 1/8 inch thick.

 

6. Brush dough with egg wash, then sprinkle liberally with cinnamon sugar mixture, leaving a ½ inch border on all sides.

 

7. Starting on one of the shorter 5-inch sides, roll the dough up into a large loaf and place it into a greased 9x5 inch loaf pan, seam side down.

 

8. Repeat process of rolling with the other half of the dough.

 

9. Cover the loaves and again let rise for another 30 minutes.

 

40 minutes
Prep Time
40 minutes
Cook Time
2
Servings

Shop Ingredients

Makes 2 servings
1 cup Raisins soaked in warm water for 10 mins
Sun-Maid California Mixed Jumbo Raisins, 12 oz
Sun-Maid California Mixed Jumbo Raisins, 12 oz
$4.59$0.38/oz
1 cup Warm water, 100 degrees
Bowl & Basket Spring Water, 1 gal
Bowl & Basket Spring Water, 1 gal
$1.39$1.39/gal
2 Packages active dry yeast
Red Star Quick-Rise Instant Yeast, 1/4 oz, 3 count
Red Star Quick-Rise Instant Yeast, 1/4 oz, 3 count
On Sale! Limit 4
$1.39 was $1.79$1.85/oz
1 cup Milk of choice, can be non dairy
Bowl & Basket 2% Reduced Fat Milk, half gallon
Bowl & Basket 2% Reduced Fat Milk, half gallon
$3.09$6.18/gal
1/4 cup Melted butter, (1/2 stick)
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$4.29$4.29/lb
2 tsp Salt
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz
$3.99$0.08/oz
5 1/2 cups All purpose flour
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
$1.49$0.75/lb
1/4 cup Granulated sugar
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb
On Sale! Limit 4
$3.49 was $3.69$0.87/lb
1/4 cup Brown sugar
Wholesome Pantry Organic Light Brown Sugar, 24 oz
Wholesome Pantry Organic Light Brown Sugar, 24 oz
$4.49$0.19/oz
1 1/2 tbs Ground cinnamon
McCormick Ground Cinnamon, 2.37 oz
McCormick Ground Cinnamon, 2.37 oz
$3.49$1.47/oz
1 Large egg beaten with 1tbs milk
Bowl & Basket Fresh White Eggs, Extra Large, 12 count, 27 oz
Bowl & Basket Fresh White Eggs, Extra Large, 12 count, 27 oz
$4.49$0.37 each

Directions

1. In a large bowl, combine yeast and warm water and let stand until foamy, approx. 5-10 min. Once foamy, stir in milk, melted butter and salt.

 

2. Begin adding the flour to the yeast mixture, one cup at a time, until you’ve added 5 ½ cups of flour. Knead by hand (or with mixer/dough hook) for 8-10 minutes until a smooth, elastic dough forms. If dough is still too sticky, add last ½ cup flour. Knead in raisins.

 

3. Place dough in large greased bowl and turn dough so that it is greased on all sides. Cover with plastic wrap and allow to rise in a dark/warm place until doubled in size, approximately 60 min.

 

4. For the cinnamon filling, combine sugars and cinnamon until well mixed. Set aside.

 

5. When dough has risen, remove from bowl and divide into two equal pieces. Take one half of dough and roll it out to a large rectangle that is no more than 5 inches wide and about 1/8 inch thick.

 

6. Brush dough with egg wash, then sprinkle liberally with cinnamon sugar mixture, leaving a ½ inch border on all sides.

 

7. Starting on one of the shorter 5-inch sides, roll the dough up into a large loaf and place it into a greased 9x5 inch loaf pan, seam side down.

 

8. Repeat process of rolling with the other half of the dough.

 

9. Cover the loaves and again let rise for another 30 minutes.