Cinnamon Raisin Bread

Cinnamon raisin bread is one of our favorite breakfast foods. We eat it soft, toasted, plain, buttered, and every type of preparation in between. Conquering the bread machine version of this beloved loaf is a high priority for me and I was pretty excited about the outcome the first time around. I'll probably continue to tweak it and explore other versions, but the first time was a charm! Also, how can you not love a dough that has a surprise smiley face hidden inside the first slice?!

This was my first time working with a dough that had to be removed from and then returned to the machine prior to the baking cycle. The dough was incredibly easy to work with outside of the pan, and rolling it back together was a cinch.

*CINNAMON RAISIN SWIRL BREAD*
Yields one (1) one-pound loaf
Ingredients
3/4 cup milk, room temperature
1 1/2 T butter, cut into half-inch pieces
1 large egg, room temperature
1/2 t salt
1 T granulated sugar
2 1/2 cups bread flour
1 3/4 t yeast
For the topping: 3 T sugar, 1/2 T cinnamon, 1 cup raisins

Combine all ingredients, in the order listed above, in the bread machine, making sure to keep wet ingredients separate from the yeast (added last). Program the bread machine for the 1-pound basic/white cycle on the medium crust setting. Start the machine and allow it to proceed through the mix, knead and initial rise cycles. When the bread machine signals to remove the kneading paddle, turn the dough out onto a flat, lightly floured surface. Roll the dough out into a rectangle between 1/4 and 1/2 inch thick. Sprinkle the sugar and cinnamon topping onto the dough and cover with raisins. Roll the dough into a tight cylinder beginning with the shorter side, making sure that the ends are tucked in and sealed. Place the dough back into the pan (with kneading paddle removed) and allow machine to proceed through the final rise and bake cycles. When baking is complete, remove immediately and cool on a wire rack. Slice and serve any time of day!