Raisin Cinnamon Bread by Deanna Patterson, Greenville, Texas

Raisin Cinnamon Bread

 Makes 2 loaves (16 slices each)

Here's my version of the time-honored cinnamon swirl bread. Confectioners' sugar icing makes it even more special. The recipe makes two loaves, perfect for sharing with the neighbors. —Deanna Patterson, Greenville, Texas

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 2 cups warm milk (110° to 115°)
• 1/3 cup plus 1/2 cup sugar, divided
• 1/4 cup canola oil
• 2 teaspoons salt
• 5-3/4 to 6-1/4 cups all-purpose flour* (I like to add rolled oats+sourdough starter)
  
• 2 cups raisins
• 1 tablespoon ground cinnamon
• 1 tablespoon water
  
• GLAZE: optional
  
• 1/2 cup confectioners' sugar
• 1 tablespoon milk

Directions

1. In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
4. Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.