Raisin Bread Recipe

How long has an idea grown before it pops out successfully? Let’s make Cinnamon Swirl Bread that’s growing with us for centuries!

As I currently have some time, I had been surfing on the internet yesterday. Looking to find new, exciting ideas, inspirational recipes that We have never tested before, to delight my family with. Looking for a while yet could not find too many interesting things. Just before I thought to give up on it, I found this fabulous and simple treat by chance over Suncakemom. It looked so fabulous on its photos, it called for fast actions.

It had been simple enough to imagine just how it’s made, its taste and just how much my husband might enjoy it. Actually, it is extremely simple to keep happy the guy when it comes to treats. Anyways, I went to the site and followed the step-by-step instuctions that had been combined with wonderful shots of the task. It just makes life faster and easier. I could imagine that it’s a bit of a effort to shoot snap shots in the middle of cooking in the kitchen as you usually have gross hands and so i seriously appreciate the hard work she placed in for making this post and recipe conveniently followed.

With that said I am inspired to present my personal recipes similarly. Many thanks the idea.

I was tweaking the original mixture create it for the taste of my loved ones. I have to mention it absolutely was a terrific outcome. They loved the taste, the structure and enjoyed having a delicacy like this in the middle of a busy workweek. They basically wanted lots more, many more. So next time I am not going to make the same mistake. I’m gonna twin the amount to make them delighted.

Raisin Bread Recipe credit goes to Suncakemom.

In a large bowl add the flour, eggs, butter, yeast and milk.

Knead them together until the dough gathers into a ball.

Put half of the dough into another bowl, cover it and put it aside in a 68°F – 81°F / 20°C – 27°C place to rise.

After about 30 – 90 minutes depending on the temperature, the dough should be doubled or at least raised.

Take the dough out onto a lightly floured surface. The recipe is for 2 rolls and will need to divide the dough into 4 possibly equal parts.

Roll two of the dough out to the size of our baking tin.

Then roll it out in the other direction about 4 times as much.


Cut the fruits and chocolate to the size we like them best.

Cream butter, cinnamon and optional sweetener with an electric beater.


Spread half of the buttery cinnamon on top of one of the dough then sprinkle half of the dried chocolate on top.

Place another dough on top. It doesn’t have to be pretty and luckily the dough will allow us plenty of adjustments one placed on each other.

Roll it up gently. It doesn’t have to be tight.

Sprinkle on some water then cover the dough with a cloth and put it back to a 68°F – 81°F / 20°C – 27°C place for 30 – 60 minutes to rise again.

Once it’s risen, beat egg yolk and a brush it on top.

Put the dough into a preheated 365°F / 180°C oven and bake it until its top is getting a lovely golden brown color, for about half an hour.

Let it cool a bit then slice and serve.