Apr 182012

Some days are harder on you than others. Today is one such day for me, rather it started yesterday night. I misplaced, sorry I correct myself, I placed an important document in a safe place, where no one can find it, including me!!! I forgot the location of the document and when I needed it yesterday night, I started an intensive search for the same. I was searching the entire house with no positive results. Finally sometime in the mid-morning, I did find it in the most unpredictable place of the entire house. Few things that I discovered about myself, either I’m not as organized as I project to my kids or my memory is starting to fade already ( I can live with the first one and can’t dream about the second possibility, not yet!!!) and I can be very unpredictable sometimes. The best thing of this entire search was few junks and clutters were cleared around the house with no agenda of spring cleaning in the menu.

Coming to today’s post, we buy Raisin bread and we love to eat it as a toast for breakfast. As I was exploring ideas of what recipe to try for BM#15, Day 3 bread baking theme, I stumbled upon Jacqueline’s site and was so impressed with the soft texture of this bread. I just followed the recipe and added raisins for added flavor and it was super liked by my kids. It makes excellent bread for French toast and is very soft, in fact I had hard time slicing the bread due to its immensely soft texture. The feeling I had after tasting this comforting bread at the end of the day is purely amazing….


Sugar — 1/3 cup

Active yeast — 1 Tbsp

Salt — 1/2 tsp

Water — 1 cup

Oil — 2 Tbsp + some for greasing

All purpose flour — 2 cup

Brown sugar — 1/4 cup

Raisins — 1/4 cup

Oil (canola oil) — 2 Tbsp

Cinnamon — 1 Tbsp


1. In a bowl combine warm water (temp between 107 to 110), sugar, salt, and active dry yeast. Let sit for 10-15 minutes. Add 2 Tbsp oil and add flour little by little until the dough is firm enough to knead. Knead the dough well for 5-10 minutes. Use flour as needed to make the dough smooth. Make a smooth ball and place it in a well greased bowl. Cover with plastic wrap and keep it in a warm area for it to rise (about 1 hr).

2. Deflate the air out of the dough and flatten the dough in to a rectangle shape, as wide as the bread pan you are using and at least twice as long.

3. Combine brown sugar, cinnamon, raisins, and 2 Tbsp of oil to make the filling. Spread evenly across the rectangle shape. Start from one edge along the width and roll the dough completely. Place the rolled dough in the greased pan and sprinkle cinnamon on top (this is optional). Cover loosely and let it sit for the second rise about 30-45 mins.

4. Bake at 400F for 20 mins and golden brown on top. Let it cool completely before slicing and serving. Enjoy !!!

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Proof yeast, and add oil and flour little by little to make a soft dough.

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Grease a bowl and place the dough for the first rise. In the meantime, prepare the filling (brown sugar, oil, and cinnamon). Roll the dough in to rectangle shape and spread the filling.

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Roll the dough and place the dough in the greased loaf pan for the second rise. Bake the bread in 400F for 20 mins and the top gets golden brown.

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Remove and let it cool. Slice and Enjoy!!!

cinnamon raisin swirl



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  22 Responses to “Cinnamon Swirl Raisin Bread”

  1. Wow! the swirls look amazing.

    And don’t worry about the poor memory. I was right now searching for my son’s certificate all over the place and finally located it in the place its supposed to be! That’s the first file I checked and I could have sworn it wasn’t there, but then it was always there. So many a skills of mine are under question now :)!

  2. Tell me about organizing! If my MIL saw my closet, she would have gotten a heart attack. I am yet to do my spring cleaning and that is something I do not look forward to.

    Love the brown color swirl in the bread!

  3. OMG! Drooling here. this is something that must be made.

  4. Great looking bread,i dont mind eating few slices, am also a person who never failed to miss my car keys.

  5. I once misplaced a diamond set!!..n after that trust me…I have changed..a little more organised than before:))…yum looking bread…love the texture n color.

  6. I can understand how you felt while searching the whole house.. It happens with me sometime.
    Love the swirls in the bread.. Perfectly baked bread..

  7. I know exactly how you feel..I am always putting important papers in special place…that I can’t remember

    bread looks fantastic…way better than the ones in the store

  8. That’s totally tempting!..wow..would surely want to bake this sometime..

  9. perfect swirls in the bread! I need to bake this some time soon!

  10. Thank you all…

  11. Jayanthi,regarding ur q’n about the smoothie, personally i used to add raw rolled oats everytime while making smoothies,its doesnt change the taste or either gives a different taste to the smoothie, since i added tropical fruits in this smoothie,obviously the smell of the fruits were dominating..you can definitely use the cooked ones if you dont want to go for the raw oats..

  12. There are many times i think i will remember where i place them & have no clue about it.. Good u found it finally :).. This reminds of the bread roll we get in Cinnabom here.. love it.. Bookmarked!

    Ongoing Event : WTML

  13. swirl looks awesome

  14. Brown sugar and cinnamon – two of my fav ingredients…. totally drooling on the swirls here Jayanthi ! and I love it even more that its eggless too 🙂 🙂

    dont fret too much about ur memory. The moment I look for something (frantically), I know my cupboards / wardrobes have sent a message to my brain to plug that memory coz they need to be cleared badly 🙂 🙂 He he !

    Sizzling Tastebuds
    Event : Pickles & Preserves Fest + Giveaway
    Event : CWS – Oats

  15. indeed the swirls in it…lovely recipe…this is super good

  16. love this bread twist

  17. Lovely swirls. The bread looks fabulous.

  18. The same thing happened to my passport.Searched for 3 days and then found it! Love this bread mainly coz its eggless:)

  19. This bread was wonderful. I made a loaf and took to my mom and dad’s and they loved it. My dad said I need to teach my mom how to make it.

  20. Manni, I tried it today and everyone loved it at home. For some reason, they were not as soft as I see it here. They were little doughy i think. could it be because yeast was not acting fully well. I left it longer for raising but it never raised as much as I see here.

    • Sathya, so good to hear you tried to bake this bread. There are many factors for a good soft bread. Some points to check for your future baking–
      1.Always get a good quality yeast. Make sure they are not expired. The time for proofing changes with active dry yeast, regular yeast, and rapid rise yeast. Check which version of yeast you’ve purchased and change the proofing accordingly. 2. The temperature for proofing the yeast is just as important. If the water is too hot then they’ll kill the yeast, if the water isn’t lukewarm then the yeast will not multiply. The temperature of the water has to be about 110F. 3. Knead the dough well. Using your flat of your palm knead the dough for atleast 5 to 10 minutes the quality of the bread is in the kneading. Hope this helps. Happy Baking!

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