Cinnamon Raisin Swirl Bread

This cinnamon raisin swirl bread is another variation on the classic white sandwich bread from The Bread Bible. The crumb is dense but very tender, and the cinnamon sugar swirl adds a spiced sweetness to the entire loaf. Compared to other cinnamon raisin breads, this recipe calls for the raisins to be mixed into the dough, as opposed to being included in the swirl. This small difference helps prevent large gaps from forming in the swirl, creating holes in the slices of bread. I would recommend this method for any other large add-ins you could include in your bread, such as walnuts or other dried fruits. There may still be some gaps, but this will help minimize them.

Make sure to oil your loaf pan well, because any errant raisins that find their way to the surface will stick to the pan and make it difficult to remove cleanly. I’m happy to say that this was another excellent recipe and disappeared very quickly in our home! Seems like the biscuit disaster is an isolated incident so far.

Out of respect to the author, I will not be posting any of the recipes unless I make significant changes to them. This recipe comes from The Bread Bible by Rose Levy Beranbaum and is available at bookstores everywhere or possibly in your local library.

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Comments

  1. ddd,
    this post takes me back to when your uncle and i would toast cinnamon swirl bread as an after school snack. the bread had a layer of white icing on top that would burn in the toaster but taste amazing.
    thanks for the memory.
    ilym,mom

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