Whole Wheat Cinnamon-Raisin Swirl Bread (adapted from the Joy of Cooking)
Makes 1 loaf
1 recipe soft wheat sandwich bread, made with butter instead of Crisco
3/4 cup raisins
Cinnamon-sugar mix (I used the cinnamon-sugar grinder from Trader Joe's
1. Prepare the dough for the bread up through the first rise. While the bread is rising, pour boiling water over the raisins until they are covered by a few inches. Let sit for half an hour or so, and then drain well.
2. Punch down the dough and press into a rectangle as long as your loaf pan. You shouldn't need flour as the dough is not very sticky. Sprinkle the raisins over the dough, leaving about a 1/2-inch border all the way around. Sprinkle generously with the cinnamon and sugar - I just did several grinds of the cinnamon-sugar grinder until the raisins looked well-covered.
3. Roll up the dough into a log and press into an oiled loaf pan. Proceed with the rest of the bread recipe, baking about 5 minutes longer. Let cool before slicing.
I'm sending this recipe off to Kitchen Bootcamp: Yeast Breads!