Soft homemade cinnamon raisin bread with a sweet cinnamon-sugar swirl and plump raisins — perfect for toasting.

Scale

3 cups all-purpose flour

¼ cup granulated sugar

1½ tsp kosher salt

2¼ tsp active dry yeast

1 cup warm water (110°F)

⅛ cup vegetable oil

1 large egg

3 tbsp unsalted butter, melted

½ cup granulated sugar

1 tbsp ground cinnamon

1 cup raisins

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1. Bloom yeast in warm water.

2. Add sugar, salt, oil, egg, and flour to form dough.

3. Knead until smooth and elastic.

4. Let dough rise until doubled.

5. Roll dough, brush with butter, add cinnamon sugar and raisins.

6. Roll tightly and place in loaf pan.

7. Rise again, then bake at 350°F for 35–40 minutes.

8. Cool before slicing.

Roll dough tightly for a defined swirl.

Tent with foil if browning too fast.

Best toasted with butter.