Cinnamon Raisin Swirl Bread Recipe

• In a large mixing bowl, sprinkle the yeast over the barely warm milk and water and allow to sit about 5-10 minutes until activated.
• Mix in the sugar, salt, and melted butter. Add the raisins.
• Gradually add flour, mixing until the dough comes together. If the dough is too dry add small amounts of water until it does.
• If the dough is too sticky, add flour until it becomes workable; however, do not add too much flour or the bread will become dense.
• Turn out dough on a lightly floured surface and knead the dough for 7-10 minutes until elastic.
• Cover dough with plastic wrap or a kitchen towel and let rise until doubled in a warm place, about 1 hour.

Prepare the filling

• In a small bowl, stir together the sugar and cinnamon until evenly mixed. Set aside.
• Punch down the dough before turning out onto a lightly floured surface. Roll out into a 9 x 15-inch rectangle.
• Spread some soft vegan butter over the dough before sprinkling the cinnamon sugar over it.
• Starting with the shortest end, roll up the dough until a log is formed, folding down the ends.
• Transfer the log, seam side down, into a 9 x 5-inch loaf pan. Press dough down so it reaches the corners evenly.
• Cover with a kitchen towel and let rise for another 40-60 minutes until doubled.
• Preheat oven to 350 degrees F (180 degrees C).
• Bake for 40-50 minutes, or until bread is golden and sounds hollow when tapped.
• Remove from baking pan and allow to cool slightly before slicing and serving.