Cinnamon Swirl Raisin Bread
makes a 1 1/2 pound loaf.

1 cup milk
1 egg, beaten
2 3/4 cups flour
1/4 cup sugar
1 1/2 teaspoons salt
2 tablespoons softened butter
2 teaspoons yeast, suitable for bread machines
3/4 cup raisins
1-2 tablespoons softened butter
1-2 tablespoons sugar
1 teaspoon cinnamon

Heat milk until scalding (almost to a boil). Cool to lukewarm.

Place milk and beaten egg in mixer bowl. 
Sprinkle with yeast (when no hotter than 110° F).

Add flour, 1/4 cup sugar, salt, butter and raisins.

Using dough hook, knead according to manufactures directions.

Place in greased bowl, cover and allow to rise until double in bulk.

After dough has raised double in bulk, knead out excess air,
remove from bowl or mixer and roll out on a slightly buttered
surface to form a 9 x 12 inch rectangle.

Spread with 1-2 tablespoons softened butter, sprinkle with
1-2 tablespoons sugar and sprinkle with cinnamon.

Snugly roll dough and pinch edges together to seal seam.

Place in greased loaf pan, seam side down.

Allow to rise until dough is 1 inch above the edge of pan.

Bake at 350° F for 20-30 minutes or until golden brown and
bread sounds hollow when thumped.

Remove from pan and brush top with butter.



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