Cinnamon Swirl Raisin Bread

Dr. Sweetpea loves Cinnamon Raisin Bread. Whenever I go grocery shopping, I always end up coming home with two loaves because he'll toast a few slices in the morning and walk out the door eating them. Since my goal this year was to be more comfortable with yeast doughs, I decided to try making it at home. The recipe is a little intimidating at first, but I swear it's not as hard as it seems. I mean, for someone that's making this bread for the first time, it turned out AMAZING!! In fact, Dr. Sweetpea no longer asks that I buy Cinnamon Raisin Bread from the grocery store since mine is soooooooo much better. This is definitely something I'll be making on a weekly basis.

Cinnamon Swirl Raisin Bread

(Source: Cooks Country)

Cinnamon Sugar

1/2 cup granulated sugar

1/4 cup packed light brown sugar

5 teaspoons ground cinnamon

Bread

1 1/2 cups milk, heated to 110 degrees

4 tablespoons unsalted butter, 3 tablespoons melted

3 large egg yolks

4 1/4 cups all ­purpose flour, plus more as needed

1 envelope (2 1/4 teaspoons) rapid ­rise yeast

1 tablespoon sugar

1 1/2 teaspoons salt

1/2 cup raisins

For the cinnamon sugar: Combine ingredients in small bowl, breaking up clumps. Cover tightly with plastic wrap.

For the bread: Spray large bowl with cooking spray. Whisk milk, melted butter, and yolks in large liquid measuring cup. Mix 1/4 cup cinnamon sugar, yeast, sugar, flour, and salt in large bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is smooth and comes away from sides of bowl, 5 to 6 minutes. (If dough seems too sticky, add up to 1/4 cup more flour during kneading.) Turn dough out onto unfloured counter and knead raisins in by hand until evenly distributed. Knead to form smooth, round ball. Transfer dough to greased bowl and turn to coat. Cover bowl with plastic wrap and let rise in warm place until doubled in size, about 1 hour. (Do not place in warm oven, or sugar in dough will melt.)

Spray 9 by 5­inch loaf pan with cooking spray. On lightly floured surface, press dough into 20 by 8­inch rectangle, with short side facing you. Using spray bottle, lightly and evenly spray dough with water. Sprinkle 1/2 cup cinnamon sugar over dough, leaving 2­inch border along top edge. Lightly spray cinnamon sugar with water until damp but not wet. Starting at edge nearest you, roll up dough, then pinch seam and ends closed. Place loaf seam side down in prepared pan, cover loosely with plastic wrap, and let rise at room temperature until 1 inch above rim of pan, 1 to 1 1/2 hours.

Adjust oven rack to middle position and heat oven to 350 degrees. Melt remaining tablespoon butter and brush over top of dough. Sprinkle with remaining cinnamon sugar and bake until top is deep brown and center of bread registers 185 to 190 degrees on instant­read thermometer, 45 to 60 minutes. Turn bread out onto rack and cool to room temperature, about 2 hours. Slice as desired. (Bread can be kept in airtight container at room temperature for up to 3 days.)