Whole Wheat Cinnamon Raisin Swirl Bread

I had a major craving to use yeast the other day, so I went on a little bread-craze.  I tried to be somewhat healthy with the consideration that I was bound to eat a disgusting amount of carbs over the next few days.  I'm pretty sure that Heath and I both turned INTO bread after all the trials and taste testing we did all day. 

This bread didn't rise as much as I had hoped...I need to work on my yeast-baking skills (it would probably help to get a thermometer!).  Oh well....still tastes good and now I can try it again.

Dough:
1 cup raisins
1 cup warm water
1 Tbsp active dry yeast
1 cup  milk
1/4 cup melted butter
pinch of salt
2 1/2 cups  all-purpose flour or bread flour
3 cups whole wheat flour

Filling:
1/3 cup white sugar
2 Tbsp cinnamon
1 egg beaten with 2 tsp warm water

Directions:
       Pour hot water over the raisins in a small bowl.  This will help the raisins plump up.  Let them "soak" for at least 10 minutes, then drain and save for later.

       Pour a cup of luke-warm water into a large mixing bowl, add yeast.  Let sit for a few minutes until yeast starts to bud (YEAH saccharomyces!)....While you're waiting for your yeast, melt 1/4 cup of butter.  Add the melted butter, 1 cup of room temperature milk, and pinch of salt to the yeast. 

       Add the flours to your mixture.  I like to use my hands when making bread, so get in there and make your dough!  Hand knead your bread for 8-10 minutes until you have a smooth dough (not too dry or sticky, somewhere in between).  Add raisins, continue to knead until they are evenly incorporated throughout the dough.  **raisins should not be watery from the plumping process, make sure all the water has been drained**

       Break dough into two even spheres.  Put into large bowls and cover with a clean dish towel.  Let dough rise in a warm space for 1-2 hours.  After dough has risen, roll each sphere out (individually, you'll get two loaves out of this) with a rolling pin.  Your rolled dough should be the width of your bread pan, and as long as you can make it (more length = more cinnamoney swirls!)

       In a small bowl, mix white sugar and cinnamon, set aside momentarily.  In ANOTHER bowl, beat egg and 2 tsp water.  Lightly brush the surface of your dough with egg wash, then sprinkle cinnamon-sugar on top (use more or less depending on how sweet you want your bread.  Next time I make this I'm going to use more than what is pictured!).  Roll up your loaf into a log and place in bread pan.  Cover and let rise again in a warm place for about an hour, or until dough is doubled in size and pillows over the top of your pan. 

      The other half of your dough can be used to make a second loaf...OR you can do as I did...cinnamon-raisin rose rolls! (I think they look like roses :)  ).  So, follow the same steps as above to make a loaf, but rather than putting it into a bread pan to rise, slice the loaf into 2-inch rolls, place sideways about 1-2 inches apart in a pan, then cover and let rise.

Preheat the oven to 375 F. . Halfway through rising, preheat the oven to 375 F.  Brush the top of your loaf and rolls with some of the remaining egg wash.  Bake the loaf for 40-45 minutes, rolls for about 25-30 or until golden brown.  Remove from oven and let cool completely.   Brush the top with some of the remaining egg wash. Bake for 40-45 minutes until golden brown.


This bread makes DELICIOUS cinnamon-sugar toast (courtesy of Heath...we toasted it with a little butter and cinnamon sugar yummmmm)!