Recipe For Raisin Bread

How long has an idea grown before it pops out successfully? Let’s make Cinnamon Swirl Bread that’s growing with us for centuries!

As I currently have some time, I was surfing on the internet the other day. On the lookout for new, challenging tips, inspiring meals that We have never used before, to impress my family with. Looking for a long time yet could not discover lots of interesting stuff. Right before I wanted to give up on it, I stumbled on this scrumptious and simple treat by chance at Suncakemom. The dessert seemed so mouth-watering on its pic, that called for quick action.

It was not so difficult to imagine the way it’s made, its taste and how much my hubby is going to like it. Mind you, it is rather easy to keep happy the guy when it comes to desserts. Anyhow, I visited the webpage and then used the step-by-step instuctions that had been coupled with wonderful snap shots of the task. It really makes life much simpler. I can imagine that it’s a slight hassle to shoot pics in the middle of baking in the kitchen as you may will often have gross hands therefore i highly appreciate the hard work she put in for making this post .

Having said that I am empowered to present my own recipe in a similar fashion. Many thanks for the concept.

I was tweaking the main mixture create it for the taste of my loved ones. I’ve got to tell you it turned out a great success. They enjoyed the flavour, the overall look and loved getting a sweet such as this during a busy week. They ultimately asked for even more, a lot more. Hence the next time I’m not going to make the same miscalculation. I’m going to twin the quantity to make them delighted.

Thanks for SunCakeMom who made the Recipe For Raisin Bread a reaility

In a large bowl add the flour, eggs, butter, yeast and milk.

Knead them together until the dough gathers into a ball.

Put half of the dough into another bowl, cover it and put it aside in a 68°F – 81°F / 20°C – 27°C place to rise.

After about 30 – 90 minutes depending on the temperature, the dough should be doubled or at least raised.

Take the dough out onto a lightly floured surface. The recipe is for 2 rolls and will need to divide the dough into 4 possibly equal parts.

Roll two of the dough out to the size of our baking tin.

Then roll it out in the other direction about 4 times as much.


Cut the fruits and chocolate to the size we like them best.

Cream butter, cinnamon and optional sweetener with an electric beater.


Spread half of the buttery cinnamon on top of one of the dough then sprinkle half of the dried chocolate on top.

Place another dough on top. It doesn’t have to be pretty and luckily the dough will allow us plenty of adjustments one placed on each other.

Roll it up gently. It doesn’t have to be tight.

Sprinkle on some water then cover the dough with a cloth and put it back to a 68°F – 81°F / 20°C – 27°C place for 30 – 60 minutes to rise again.

Once it’s risen, beat egg yolk and a brush it on top.

Put the dough into a preheated 365°F / 180°C oven and bake it until its top is getting a lovely golden brown color, for about half an hour.

Let it cool a bit then slice and serve.