Cinnamon Swirl Raisin Bread

I wanted to experiment with a classic cinnamon raisin bread, so I made this bread with a crunch! I topped the bread with a cinnamon sugar mixture so that it caramelized on the top of the bread. This bread will make you WANT to keep the crust on your sandwiches. Another technique I used was instead of using butter to make the

Tips:

WARNING!! When you are letting the bread rise DO NOT PLACE IN A WARM OVEN!! The hot temperature may cause the sugar in the dough to melt.

Give the raisins a drink - slightly rehydrating the raisins gives you another opportunity to develop some flavor. You can soak the raisins in just enough hot liquid to cover them for 20 minutes, then drain the excess liquid; my suggestions are:
                   - Boiling Water, Apple Juice, Orange juice, rum, or brandy

Oven Temperature: 350 degrees 
Time to Rise: 1-2 hours 
Bake Time: 45-55 minutes  
Servings: 1 large loaf (16 slices)

Cinnamon Sugar Mixture
1/4 cup packed light brown sugar 
1/2 cup granulated sugar 
1 Tablespoon ground cinnamon

Bread
4 tablespoons butter, melted plus 1 Tablespoon for brushing
2 large eggs, at room temperature
1 1/2 cups milk (110-115 degrees)
4 1/4 cups all-purpose flour
1 envelope (2 1/4 teaspoons) rapid-rise yeast
1 teaspoon salt

1/2 cup raisins lightly packed 


Directions:

1) In a small bowl, combine brown sugar, granulated sugar and ground cinnamon. Mix until the ingredients are evenly dispersed and lump free. Cover with plastic wrap and set aside.

2) In a small bowl or glass measuring cup, whisk together melted butter and eggs. Slowly whisk in warm milk.  

3) In a large bowl, combine 1/4 cup cinnamon sugar, flour, yeast and salt together with a whisk. 

4) Pour the wet ingredients into the dry ingredients and stir until a smooth dough begins to form.

5) Turn the dough out onto a lightly floured surface.
 
6) Knead the dough for 5-6 minutes untill a smooth dough begins to form smooth. Shape the dough into a round ball.

7) Transfer the dough to greased bowl and turn to coat. Cover the bowl with plastic wrap and let it rise in warm place until doubled in size, about 1 hour.

*If you want to plump the raisins, do so while the bread is rising.

8) Spray one 9x5 inch loaf pan with cooking spray.

9) On lightly floured surface, roll the dough into a 20 by 8-inch rectangle, with short side facing you.

10) Use a spray bottle to lightly and evenly mist he dough.

11) Sprinkle 1/2 cup of the remaining cinnamon sugar mixture over the dough, making sure to leave a 2-inch border along the top edge. Lightly spray the dough and cinnamon sugar again with water until the sugar is moistened but not wet.

12) Sprinkle the raisins evenly over cinnamon sugar mixture.

13) With the edge nearest to you, tightly roll up the dough and pinch the seam and ends closed. Shape the dough into an 8 inch long loaf.

14) Place the loaf seam side down into the prepared pan. Cover the pan loosely with plastic wrap, and let rise at room temperature until 1 inch above rim of pan (55-65 minutes).

15) Adjust the oven rack so that the bread will sit in the center of the oven. Line a cookie sheet with aluminum foil and place it underneath where the bread will sit to catch any dripping sugar. Preheat the oven to 350 degrees.

16) Melt the remaining tablespoon of butter and brush it over the top of the dough.
 
17) Sprinkle the bread with remaining cinnamon sugar and bake until top is deep brown, 45 to 60 minutes.

18) Allow the bread to cool in the pan for 2-3 minutes, then carefully transfer the bread from the pan onto a cooling rack. Cool for at least one hour. Slice and enjoy!

Bread can be kept in airtight container at room temperature for up to 3 days (if it isn't eaten before that).