Cinnamon Swirl Bread

Using a Cuisinart Bread Maker fitted with the kneading paddle, put the milk, butter, egg, salt, sugar, flour and yeast in the bread pan in the order listed. Secure the bread pan in the bread maker.

Press the “program” button and select “white.” Press the “color” button and choose “light” (or choose your preferred crust color). Press the “size” button and choose “2 lb.” Press the “start” button.

White the dough is mixing and resting, prepare the cinnamon swirl. In a small bowl, stir together the sugar, cinnamon and raisins until combined. Set aside.

When the paddle signal sounds, press “start/stop” to pause the unit. Remove the dough and kneading paddle from the bread pan. Place the dough on a floured work surface. Roll the dough away from you into a rectangle about 1/4 inch (6 mm) thick and 16 inches (40 cm) long, with the short side facing you. Sprinkle the entire surface of the dough evenly with the cinnamon swirl mixture. Starting at the short end closest to you, roll the dough into a tight cylinder. Tuck the ends underneath the dough and fit the dough back into the bread pan (without the kneading paddle), with the tucked ends of the dough at the bottom of the pan. Press the “start/stop” button to continue.

When the cycle is complete, after about 2 1/2 hours, remove the bread pan from the machine and transfer the bread to a wire rack. Let cool for at least 15 minutes before slicing. Makes one 2-lb. (1-kg) loaf. Serves 8.

Recipe courtesy of Cuisinart