loaf of Cinnamon Raisin Bread - by Karen Koo

Dough Ingredients
1 cup Milk
6 Tablespoons Butter
2½ teaspoons Active Dry Yeast
2 Large Eggs
⅓ cups Sugar
3½ cups All-purpose Flour
1 teaspoon Salt

Filling Ingredients
2 Tablespoons Melted Butter
1 cup raisin (soaked in hot water for 5 mins to get it plumped up)
⅓ cups Sugar
2 Tablespoons Cinnamon

Melt butter with milk. Heat until very warm, but don’t boil. Sprinkle yeast over the top and let it sit for 10 minutes.

Combine flour and salt.

Mix sugar and eggs in mixer until combined. Pour in milk/butter/yeast mixture. Add half the flour until combined, then the rest of it. If dough is overly sticky, add another 1/4 cup flour and mix well.

Drizzle in a little oil to a warm bowl, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm place to let it rise.

Turn dough out onto the work surface. Smear with melted butter then sprinkle cinnamon sugar evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal. Let it rise again for the second time.

Bake at 350 degrees celcius for approximately 40 minutes.