Monday, February 24, 2014

Cinnamon Raisin Swirl Bread with Streusel Topping ~ We knead to Bake #14

For this month's We Knead to Bake, Aparna asked us to choose the bread we want to bake.  I've been wanting to bake this cinnamon raisin bread for a long time and I used this opportunity to make it.  It is quite easy and you don't really need any stand mixer or food processor to make this delicious bread.  For the stuffing, you can replace it with nuts, dried fruits, lemon or orange zest or anything you like.  Just when you are done make sure to let it rest for 2 hours before you slice the bread.

Recipe Source: One Perfect Bite
Active dry yeast - 2-1/4 tsp
Lukewarm milk - 1/4 cup + 1-1/4 cups, divided
Sugar - 1/4 cup + 1 tsp, divided
All Purpose flour - 3-3/4 to 4 cups
Salt - 2 tsp
Softened butter - 3 Tbsp + butter to grease bowl and baking pan
Melted butter - 1 Tbsp
Raisins, soaked, drained and patted dry - 1/2 cup
Cinnamon - 1-3/4 tsp
Nutmeg - 1/4 tsp
Brown sugar - 2 Tbsp
Brown sugar - 1/4 cup
Flour - 1/4 cup
Butter - 1-1/2 Tbsp
Confectioners' sugar - 1/3 cup
Milk - 2 tsp
vanilla extract - 1/8 tsp

  1. Stir yeast and 1 tsp of sugar into 1/4 cup of warm milk.  Let sit until mixture begins to foam.
  2. Combine the 1/4 cup sugar with 3 3/4 cups flour, salt and 3 Tbsp butter in a mixing bowl.
  3. Stir in the yeast mixture and 1 1/4 cup warm milk with a wooden spoon.  Mix until the dough form s a ball.
  4. Transfer dough to a lightly floured surface to rest a few minutes.  Knead the dough by hand until it takes on a silky quality, about 4 minutes.  If the dough is sticky, add additional flour while kneading.  Dough is sufficiently kneaded when indentation made by pressing 2 fingers into dough springs.  Allow to rest for 10 minutes.
  5. Place the dough in a well buttered clean, bowl and turn to coat all sides.  Cover bowl with plastic wrap or clean towel.  Let it rise in a warm place until doubled in size, about 1 to 2 hours.
  6. Punch dough down and knead for 2 to 3 minutes on a lightly floured surface.  Add additional flour only as needed.
  7. Roll out the dough into a 8x16 inch rectangular shape.  Brush dough with melted butter.  Sprinkle with swirl mixture.
  8. Starting at a short end, roll the dough tightly and tuck and seal the ends under.  Place the rolled dough in a buttered 9x5 inch pan, seem side down.  Cover with plastic wrap and let it rise until the dough rises above edge of pan, about 40 to 60 minutes.
  9. Meanwhile, preheat oven to 400 degree F.  Combine flour and brown sugar in a bowl for the streusel topping.  Add the butter and mix with fork till mixture resembles coarse crumbs.
  10. Brush the risen loaf with melted butter and slash down the middle.  Sprinkle with crumb mixture, pressing down if necessary.  Bake for 45 minutes, or until loaf makes a hollow sound when tapped.
  11. Remove from pan and let cook on  wire rack for at least 2 hours before cutting.
  12. Whisk together confectioners' sugar, milk and vanilla extract in a bowl.  drizzle over to of finished cakes and set before serving.


  1. wow fantastic bread dear :) wonderful swirls and super soft bread !! I wud love to grab some slices :)

  2. I can imagine how good that must have tasted. Great looking bread. Love cinnamon swirls.....the addition of raisins take it to another level altogether.

  3. Swirl bread in any form is bang on for me.:) this looks so moist and soft:) Well done :)

  4. This is one of my favourite breads too!


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