Cinnamon-Raisin Swirl Bread
Submitted by Judy
Homemade cinnamon raisin swirl bread with mashed potato for extra-soft texture, rolled jelly-roll style with cinnamon sugar. Makes two tender yeast loaves that taste like bakery bread.
YIELD
2 loavesPREP
20 minCOOK
40 minREADY
3 hrsThe secret ingredient in this cinnamon raisin bread is mashed potato worked right into the dough. A full cup of unseasoned potato adds starch that holds moisture and creates that pillowy, almost cloud-like crumb you find in the best bakery loaves. Combined with butter, milk, and a generous amount of raisins, this dough produces two loaves that stay soft for days.
The swirl comes from rolling the dough into a rectangle, sprinkling it with cinnamon sugar, and rolling it up jelly-roll style. Pinching the seam and ends tightly is key. A loose seal means the swirl unravels during the second rise and you lose that beautiful spiral.
Knead for a full 10 minutes. The potato makes the dough slightly sticky at first, but it smooths out and becomes elastic as you work it. Don’t add extra flour to compensate; that stickiness is the moisture that keeps the bread tender.
Chef Tips
- Cool the milk mixture to lukewarm before adding to the yeast; hot liquid kills yeast instantly
- Let the dough rise in a warm, draft-free spot; 85°F (29°C) is ideal
- Roll the dough tightly from the narrow side for a well-defined swirl with no air pockets
- Brush with melted butter before and after baking for a soft, golden crust
Variations
- Use dried cranberries instead of raisins for a tart twist
- Add a simple powdered sugar glaze drizzled over the warm loaf
- Swap half the flour for whole wheat for a heartier, nuttier bread
Ingredients
Directions
In a small saucepan, heat milk until bubbles form around the edge of the pan; remove from heat.
Add ¼ cup sugar, then salt and ½ cup butter; stir until butter melts; add mashed potato; cool to lukewarm.
If possible, check temperature with thermometer.
Sprinkle yeast over water in large mixer bowl; stir to dissolve.
Add milk mixture and 3½ cups of flour; beat with electric mixer until smooth--2 minutes.
Stir in raisins.
Gradually add remaining flour; mix in last by hand until dough is stiff and leaves side of bowl.
Turn dough onto lightly floured pastry cloth or board.
Knead until smooth and elastic--10 minutes. Place in greased bowl; turn dough to bring up greased side.
Cover with towel; Let rise in warm place (85F), free from drafts, until doubled--3½ hours.
Mix ½ cup sugar and cinnamon.
Turn dough on lightly floured pastry cloth.
Roll one half into 16×8 inch rectangle.
Sprinkle with half of cinnamon sugar.
From narrow side, roll up, jelly roll fashion.
Pinch edges and ends together.
Tuck ends under.
Place, seam side down, in greased 9×5×3 inch loaf pan.
Brush with 1 tablespoon butter. Cover with towel. Repeat with other half of dough.
Let rise in warm place, free from drafts, until sides come to top of pans and tops are rounded--1 hour.
Place oven rack in middle of oven.
Preheat oven to 375℉ (190℃). Brush each loaf with rest of butter.
Bake 35 to 40 minutes--tops should be well browned.
Remove from pan at once; cool slightly on rack, away from drafts. Sprinkle with sugar.
Serve warm.
Comments
