Cinnamon Swirl Raisin Bread

In the bowl of a stand mixer, or a large bowl, dissolve the yeast and sugar in warm water for 10 minutes.

Add the oil, salt, egg and 2 cups flour. Mix with a dough hook until smooth. Mix in enough remaining flour to form a soft dough.

Let mixer knead the dough for 5 minutes until smooth and elastic. Place dough in an oiled bowl. Cover and let rise in a warm place until doubled, 1 hour.

Turn it onto a lightly floured surface. Knead in the raisins and roll out into a rectangle. Brush with additional oil.

Combine cinnamon and remaining sugar and sprinkle to within 1/2 inch of edges.

Tightly roll up the dough, jelly-roll style, starting with a short side. Place the dough seam side down in a greased 9 x 5 inch loaf pan.

Cover and let rise until about 1 or 2 inches above the rim, about 20 minutes to 1 hour.

Preheat the oven. Brush the top of the dough with oil. Bake until golden brown. Remove from the pan to a wire rack to cool.

Serve and enjoy.

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