Cinnamon Swirl Raisin Bread

Name: Cinnamon Swirl Raisin Bread
Yield: Serves 8
Ingredients: 1/2 cup (3½ ounces), granulated sugar; 1/4 cup packed (1¾ ounces), light brown sugar; 5 teaspoons, ground cinnamon; 1 1/2 cups, milk, heated to 110 degrees; 3 tablespoons, unsalted butter, melted, plus 1 tablespoon unsalted butter; 3 , large egg yolks; 4 1/4 cups (21¼ ounces), all-purpose flour, plus extra as needed; 2 1/4 teaspoons, rapid-rise yeast; 1 tablespoon, sugar; 1 1/2 teaspoons, salt; 1/2 cup, raisins

20 comments

Appears in Cook's Country April/May 2007

Desserts or Baked Goods

Breads

Breakfast & Brunch

SERVES8

TIME1½ hours, plus 2 to 2½ hours rising and 2 hours cooling

WHY THIS RECIPE WORKS

Cinnamon swirl bread recipes sound appealing, but often they yield disastrous results: loaves that are chewy or dry, cinnamon swirls that separate from the bread, and filling that oozes out of the loaf. Using just egg yolks gave us a Cinnam...

This is a members' feature.