Cinnamon Raisin Swirl Bread

Step 1

In a microwave or a double boiler, heat 1 cup milk to between 105°F and 110°F. Pour the milk into the bowl of a stand mixer. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.

Step 2

Fit stand mixer with the dough hook attachment. Add the eggs and butter and mix on a low speed until just combined.

Step 3

Add flour, cinnamon, salt, oats, and raisins. Mix until a soft, sticky dough is formed. Turn the speed up to medium and mix for about 5 minutes (this is kneading your dough).

Step 4

Turn the dough out onto a lightly floured surface. Grease a large bowl with a little butter (you can use the same bowl you made the dough in). Form the dough into a ball and place in the greased bowl. Cover with saran wrap or a towel and let rise in a warm place or in a bread proofer, until it has doubled in size, about 1 hour.

Step 5

Make the filling: Whisk together cinnamon, sugar, and melted butter in a small bowl until smooth. No need to add the raisins yet.

Step 6

Grease a 9X5 bread pan. Turn the dough out onto a lightly floured surface. Roll into a 8X18 inch rectangle. Spread cinnamon sugar filling over dough in an even layer. Sprinkle with raisins.

Step 7

Turn the dough so that the short edge faces you, tightly roll the dough into an 8-inch log, and tuck in the ends. Place the log into the prepared bread pan, seam side down.

Step 8

Cover the bread and let rise until the bread crowns the pan, between 30 minutes and an hour.

Step 9

Preheat oven to 350˚F. Score bread as desired. Brush the top with a little milk.

Step 10

Bake for 40-50 minutes, until the inside of the bread temps at 190˚F. Remove from heat and let cool on a wire rack.