Cinnamon-Raisin Bread

At the onset I must confess this was meant to be a Cinnamon Raisin Swirl Bread, but the swirls were just so faint that I dropped it (the swirl) from the title :-)   The  original recipe modified slightly is from The Kitchn.  I wonder where I went wrong with the swirls, since I religiously followed the recipe.  Perhaps it had to do with the rolling. PS - the swirls were there at the centre of the loaf, last picture added today 30 March , the swirls are more prominent when toasted - But that it not going to stop me from making this bread again 'cos it is a good tasting loaf of bread.

How to prepare a loaf tin -
Grease the tin bottom and sides with a thin coating of a flavourless oil - use a kitchen paper to ensure a thin film of oil.  Sprinkle the flour that is being used for the bread evenly all over the tin.  Then tap and tilt the tin to remove excess flour.   Put in the prepared dough to bake and when done, tilt the tin and the loaf will pop out easily 

Ingredients: for one loaf
Raisins - 1/2 cup
Warm water - 1/2 cup
Active Dry Yeast - 7 gms
Milk - whole or skim - 1/2 cup
Unsalted melted butter - 1/8 cup - 1 oz
Salt - 1 tsp
All purpose flour ( I used white bread flour) - 2 3/4 cup

Filling -
Granulated white sugar - 1/2 cup
Cinnamon powder - 3/4 tbsp

Egg wash - 1 large egg beaten with 2 tsp warm water

Plump the raisins for about 10 minutes in hot water.  Drain and set aside

Take a bowl add the warm water - (you can use the water that you soaked the raisins in, just make sure that it is not hot - but needs to be warm)
Sprinkle yeast over the top.  Give it a few minutes and then stir gently to dissolve the yeast in the water
Add in the milk ( warm), melted butter and salt into the water.
Followed by the flour and stir to form a shaggy dough.
Knead in mixer or by hand as I did for about 8-10 minutes to form a smooth but slightly tacky dough.
If it is sticky half way through the kneading ( as it states in the original recipe - sticky as in bubble gum) - add a little more flour
The dough is ready when it forms a ball without sagging and springs back when poked

Mix the raisins in a bit of flour to absorb the moisture and add these to the dough and knead till they are evenly distributed.
If kneading by hand, turn dough onto a work surface, make into an oval, sprinkle half the raisins over the top and fold.  Pat into an oval again and add the remaining and fold again.  Knead for a few minutes.

Return dough to the bowl.  Cover and keep in a warm place and allow to rise till it has doubled in bulk, which may take about an hour.

Meanwhile prepare the filling by combining the sugar and the cinnamon powder.

Combine the egg and water in a small bowl.  This is optional but helps in ensuring that when you roll the loaf later it binds it together and the layers do not separate when you slice the bread.

After the dough has doubled, roll it on a counter.  It should be slightly less wide than the baking pan and rolled as long as possible.  The thinner the better.  If the dough shrinks back, rest it for a few minutes.

Brush the entire surface of the dough with egg wash leaving about two inches clear at the top.  Sprinkle the cinnamon and sugar.  Starting at the end towards you, roll up the dough.  At the top, pinch the seam closed. Transfer to the prepared loaf tin seam side down

Let the loaf rise until mounded over the top of the pan ( takes about half hour to 40 mins)

Halfway, preheat the oven to 190C.
Brush the top of the loaf with egg wash and bake for about 40-45 mins until golden brown and gives a hollow sound when tapped.

Remove loaf from pan and allow to cool completely ( can take a couple of hours) before you slice it

Toast and have it with a pat of butter.  Enjoy !

The swirls -