Ok.
So earlier in the week I decided that I was going to make bread on the weekend.  Furthermore, I decided that I was going to make Raisin Bread.  I'm capitalizing 'Raisin Bread' because it's a big deal in our house.  We hardly ever buy it.  In fact, it's only during holiday times when we are feeling especially loose with our budget that we buy things like Raisin Bread.  So, on Sunday afternoon (yes, during my Bollywood movie time - which was off the chain on Sunday people - Bollywood horror flick... I mean!) I made Raisin Bread.


What I discovered though was that I had trouble finding a definitive recipe for the stuff.  I thought that I had a pretty good collection of recipe books.  I thought that online I could find something that hit me.  I checked them all (my books that is), I checked online (although it wasn't an extensive search by any means, 'cause I got frustrated).  Nothing was hitting me as my Raisin Bread recipe.  I knew what I wanted:
White Bread
Raisins in the bread
Some kind of cinnamon swirl

Weird that I couldn't find anything that was exactly what I was looking for.  So, I just made a recipe out of a bunch of recipes.  I don't know really what that makes this bread.  Did it turn out exactly the way I wanted it to???
No.
What would I change?  More raisins, more swirl and more rolling.  Bread.  That was good.  I've altered the recipe below to reflect those changes because, believe me, I'll be making this again.
For those of you who've been around for a while - reading my blog that is.  You may remember that I resolved earlier this year to work on my phobia of all things yeast.  So, right now.  In November.  I'm kinda proud of myself.  So far, I've made:
Cinnamon Buns (need to work on that one)
Pizza Dough
Hot Cross Buns (those were good)
Raisin Bread (here and now)
That officially raises my yeast cooking this year by about 400% give or take.  This is good.  Who says that New Years Resolutions never stick?



Raisin Bread with Cinnamon Swirl (adapted from a bunch of recipes but mostly an old Five Roses clipping that I had laying around ;-S)
makes 2 loaves

5 cups unbleached all purpose flour (1 cup set aside)
1 tsp salt

2 pkgs/2 tbsp yeast (I did not use quick rise - just regular)
1/2 c warm water (not hot)
2 tsp sugar

1 cup milk
1/3 cup unsalted butter
1/3 cup sugar
2 eggs

1 1/2 cup raisins

Filling:
3 tbsp butter
1/2 cup sugar
4 tsp cinnamon
dash of salt, nutmeg and cloves

Mix together the flour (except the extra cup) and salt.  Set aside.
Add the sugar and yeast to the warm water.  Let it stand for 10 min.  It should have expanded and be foamy.
Melt together the milk, butter and sugar over low heat.  Do not let it get too hot.
Add the warmed milk mixture, yeast mixture and the eggs to the flour.  Mix until well incorporated.  Add the additional flour until the dough is a sticky consistency (I used the whole extra cup myself).  Turn onto a lightly floured surface and knead for about 5 min.  Seriously, didn't take long for me at all.
Grease a large bowl and place the dough in the bowl.  Put a little grease over the top of the dough as well (I just buttered it a little bit).  Cover with a clean cloth and put it in a draft free/warm place to rise for an hour.  It should have doubled.


Meanwhile melt the filling ingredients together over low heat and then set aside.

Punch down the dough and add in the raisins.  Knead in gently just until incorporated.  Divide the dough and roll each half into a rectangle.  Divide and spread the filling evenly over each rectangle.


Roll up the dough like a jelly roll so that it will fit into your pan.  Place each into a greased loaf pan.  Cover and let it rise again for another hour.  Again, it should be doubled.
Preheat the oven to 375 degrees F.


Brush the top of each loaf with egg white.  Bake for about 40 min.
Note!
Do not slice until the loaf has cooled for about 20 min... otherwise... well, just don't do it!