A delightful homemade cinnamon raisin bread with a rich swirl of cinnamon sugar, perfect for breakfast or a sweet snack.
Warm the milk in a saucepan until it begins to steam, then let it cool to lukewarm.
Ensure the milk is not too hot to avoid killing the yeast.
Dissolve the yeast in the warm water and let it sit until frothy.
The water should feel warm to the touch, not hot.
Combine the yeast mixture with the milk, egg, sugar, salt, butter, and raisins in a large bowl.
Mix thoroughly to ensure all ingredients are well incorporated.
Gradually add the flour to the wet mixture, stirring until a dough forms.
Add the flour in small increments to avoid clumps.
Knead the dough on a floured surface until smooth and elastic.
Use the heel of your hand to stretch and fold the dough.
Place the dough in a greased bowl, cover with a towel, and let it rise until doubled in size.
Place the bowl in a warm, draft-free area for optimal rising.
Roll out the dough into a rectangle on a floured surface.
Ensure the dough is evenly rolled for a uniform loaf.
Spread the softened butter over the dough, then sprinkle with the cinnamon sugar mixture.
Spread the filling evenly to ensure consistent flavor.
Roll the dough tightly into a log and place it in a greased loaf pan.
Pinch the seams to seal the loaf and prevent unrolling.
Let the loaf rise again until it has doubled in size.
Cover the loaf with a towel to prevent drying out.
Bake the loaf in a preheated oven at 350°F for 40-45 minutes.
Check for doneness by tapping the loaf; it should sound hollow.
Cool the bread on a wire rack before slicing and serving.
Allow the bread to cool completely for easier slicing.
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