Cinnamon Swirl Raisin Bread
From Cook's Country
Cinnamon swirl bread recipes sound appealing, but often they yield disastrous results: loaves that are chewy or dry, cinnamon swirls that separate from the bread, and filling that oozes out of the loaf. Using just egg yolks gave us a Cinnamon Swirl Raisin Bread recipe that struck the perfect balance between too lean and too bouncy. Tasters preferred a filling of white and brown sugars, with a hefty amount of cinnamon. A thin coat of water sprayed on the dough made the cinnamon mixture stick, and then a second light coat sprayed directly onto the mixture created a “glue" that adhered to the Cinnamon Swirl Bread when it was rolled.
You will need a spray bottle filled with water for this recipe. Whole milk is best in the dough, although low-fat milk will work; skim milk will make the bread too dry.
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