Monday, August 24, 2015

Cinnamon Swirl Raisin Bread

Cinnamon Raisin bread holds a special place in my heart...

My mom would buy the Pepperidge Farm kind as a "Special" bread. 

We would always eat the loaf so quickly and yearn for her to buy another....

Now as an adult and mom myself, I have bought the Pepperidge Farm kind maybe twice. But each time I do, it transports me back to being a kid again. 

So I was super excited when I found this recipe to make one similar in my beloved bread maker that I received last Christmas. 

It's super easy to make the dough and the only labor is to roll out the door and prep it with the cinnamon/sugar mix and the roll it tight before putting into loaf pan... 

But the results are delicious.... AND it's pretty to look at.... 

I know that most people don't have a bread machine, but I think you should get one just to make this bread. 

It would be SO worth every penny spent....


1 large egg, room temperature plus
1⁄4 cup milk
3⁄4 cup water
1⁄4 cup softened butter
1⁄3 cup sugar
1 teaspoon salt
3 1⁄2 cups bread flour
2 teaspoons active dry yeast

1⁄2 cup raisins

1⁄3 cup butter, melted and cooled
1⁄3 cup sugar
3 teaspoons cinnamon

1 egg white

1 1⁄2 teaspoons sugar


Add milk and egg into bread machine pan
Add water
Add the softened butter, 1/3 cup sugar, salt, bread flour and yeast.
Set bread machine to dough cycle.
Add raisins at the beep.
Remove the dough at the end of the dough cycle.
Roll dough to 10x12 rectangle.
Brush egg white on surface of dough.
Brush with melted butter.
Combine cinnamon and sugar.
Sprinkle over dough; leaving about 1 inch on each edge.
Roll from short side.
Pinch where it meets and roll ends under.
Place in loaf pan.
Cover with cloth and let rise for about an hour.
Preheat oven to 350 degrees.
Once the dough has risen, brush top with egg white and sprinkle with 1 1/2 teaspoon sugar.
Bake at 350 for about 35 minutes.

Have a Sweet Day!!!


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