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Cinnamon Raisin Swirl Bread


  • 1/2 cup warm water
  • 2 pkg. dry yeast
  • 1 1/2 cups lukewarm water
  • 1/4 cup sugar
  • 2 tsp. salt
  • 1/4 cup shortening
  • 4 1/2 cups flour, more may be desired
  • 1 egg
  • 1 cup quick oats
  • 1 cup raisins
  • 1/2 cup sugar
  • 2 Tbsp. cinnamon


Soak yeast in warm water, 110-115 degrees for 5 minutes. In large mixing bowl, mix milk, 1/4 cup sugar and salt. With electric mixer, beat in 1 cup flour, egg, shortening and yeast. Beat until well mixed. With wooden spoon, stir in raisins, oatmeal and remaining 3 1/2 cups flour. Turn onto floured board and knead until dough is smooth, about 10 minutes.


Place in greased bowl, turn to grease both sides. Cover the bowl with a tea cloth and place in warm place. Let rise until double, about 1 1/2 hours.

Punch down and divide into two parts. Roll each into a rectangle approximately 16x7 inches. Sprinkle with cinnamon and 1/2 cup sugar. Roll up; place in greased bread pans. Cover with a tea towel and let rise until double in size, about 1 1/2 hours.

Bake at 350 F. for 40-50 minutes. Brush with the butter after removing from oven.

By Robin from Washington, IA


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