As much as I loved my last batch of Cinnamon Raisin Bread, it was a bit heavy for my taste. So I found another recipe on the King Arthur Flour site, with much better results. This is a much lighter, softer loaf and the spiral has a more intense cinnamon flavor than the loaf with cinnamon mixed throughout the dough. This makes some incredibly delicious toast.
About the photo; I had a little trouble getting the rolled dough into the pan, so my spiral is a little messy on the ends. Not as pretty as it could be, but just as good!
Seriously, is there a better combination than cinnamon and raisins?
Cinnamon Spiral Raisin Bread
adapted from a recipe by King Arthur Flour
1 packet active dry yeast
1 1/8 cups lukewarm water
3 cups all-purpose flour
1 1/4 teaspoons salt
3 tablespoons sugar
6 tablespoons butter, at room temperature
1/4 cup nonfat dry milk
1/2 cup instant mashed potato flakes
1 heaping cup raisins (optional)
1/4 cup sugar
1 1/2 teaspoons cinnamon
2 teaspoons all-purpose flour
1 egg, beaten with 1 tablespoon water
Dissolve yeast with a pinch of sugar in 2 tablespoons of the lukewarm water. Let sit until bubbly and expanded, about 10 minutes.
In mixer bowl, combine the dissolved yeast with the remaining water, flour, salt, sugar, butter, dry milk, and potato flakes. Mix with dough hook for about 4 minutes, then add raisins gradually while mixer is running to evenly distribute throughout the dough. Continue mixing for another 3 minutes, until dough barely cleans the sides of the bowl.
Place dough in greased bowl and cover with plastic wrap. Let rise in warm place until puffy and nearly doubled in bulk, about 1 hour.
While dough is rising, prepare the filling by combining the sugar, cinnamon and flour in a small bowl. Set aside.
Transfer dough to lightly greased work surface and gently pat into a 6" x 20" rectangle.
Brush dough with the beaten egg wash and sprinkle evenly with the cinnamon mixture.
Starting with a short end, roll dough into a log. Pinch ends and seam to seal.
Place gently into a greased loaf pan and cover with greased plastic wrap. Let rise in warm place until dough is about 1" above the rim of the pan, about 1 hour.
Bake in preheated 350 degree oven for 40-45 minutes, tenting with aluminum foil after the first 15 minutes. (I just realized that I reversed this; I tented it for the first 15 minutes! I'm guessing it might be a little prettier when done the right way.) Loaf should be golden brown.
Remove loaf from pan and brush top with butter. Let loaf cool completely before slicing.