Cinnamon Swirl Bread

Cinnamon Swirl Bread

Ingredients:

• 5-1/4 to 5-1/2 cups all-purpose flour (I usually do 3 C whole wheat pastry flour and have also tried with all whole wheat, which is great, just denser).
• 2 cups quick-cooking oats
• 2/3 cup nonfat dry milk powder
• 1/4 cup packed brown sugar
• 2 packages (1/4 ounce each) active dry yeast
• 3 teaspoons salt
• 2-1/2 cups water
• 2 tablespoons butter
• 1 egg
• 1 cup raisins
• 1/2 cup sugar

• 2 teaspoons ground cinnamon

Directions:

• In a large bowl, combine 2 cups flour, oats, milk powder, brown sugar, yeast and salt. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bow, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle. Combine sugar and cinnamon. Set aside 2 tablespoons for topping. Sprinkle remaining cinnamon-sugar over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
• Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Sprinkle with reserved cinnamon-sugar.
• Bake at 375° for 35-40 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Cool for 10 minutes before removing from pans to wire racks. 
• Yield: 2 loaves (16 slices each).

Notes: We have made this several times and I love it for toast in the morning. It's a nice make-ahead breakfast option and the kids love to snack on it as well. It's filling, especially if you use whole wheat flour, and has a bit of sweetness that makes it even more appealing to the kiddos. 

Source: My sister Camille!