Cinnamon Raisin Swirl Bread

Here is yet another one of the Sisters Cafe recipes. Whitney is getting to be such a fun age and she was so cute helping me make this today. Her favorite part about baking is adding the "eggies", so she was a little bummed that we didn't add any to this recipe, but she liked checking on the dough to watch how big it was getting.

Cinnamon Raisin Swirl Bread

1 cup warm milk
1 Tbsp of instant yeast
2 tsp salt
1/4 cup sugar
2 Tbsp shortening
1 cup warm water
Flour (approx 5 cups total)

2/3 cup raisins

Mix powdered milk, yeast, salt, sugar, and shortening in the bowl of a mixer. Add warm water. Add about 1.5 to 2 cups flour and beat until well mixed. Add flour slowly until dough comes away clean from the edge of the mixing bowl. Add one cup raisins. Allow to knead for 5 more minutes. Do not add too much flour. Cover with greased plastic and allow dough to rise. Once it has doubled in size, divide into 2 parts. Roll out each half of dough into a small rectangle and spray lightly with water (or get hands wet and lightly rub surface of dough - the idea is to barely moisten the dough.) Sprinkle with cinnamon - depending on how much you like! Roll up lengthwise, pinching together seam and tucking in the ends to form a log. Place each log into a greased loaf pan and raise until the size of a bread loaf. Bake at 350 degrees for 30 minutes or until golden brown. Makes 2 loaves.