This recipe uses a bread machine to prepare dough.

Cinnamon Swirl Bread

Dough:
1 cup water

1/4 cup butter or margarine, melted

3 1/4 cups unbleached bread flour
1/4 cup powdered milk
1 1/4 teaspoons salt
1/2 teaspoon ground cinnamon
3 tablespoons granulated sugar
2 1/2 teaspoons active dry yeast

 

Filling:
1 large egg beaten with 1 tablespoon water (for egg wash)
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 cup raisins or currants
2 teaspoons all-purpose flour

 

Topping:
1/4 cup all-purpose flour

2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

2 tablespoons butter

1. Place dough ingredients in bread machine pan in the order suggested by manufacturer.
2. Select Dough setting and start machine. Keep a close eye on the process, helping to incorporate all ingredients, if necessary.
3. Once cycle is complete, remove dough and on a lightly oiled work surface and roll dough into a long, thin rectangle, about 16 x 8-inches. Brush the dough with some of the beaten egg.
4. Combine the filling ingredients, and sprinkle evenly onto the dough and pat down gently. Beginning with a short edge, roll the dough into a log. Pinch the side seam and ends closed (to keep the filling from bubbling out), and place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Cover the pan with lightly greased plastic wrap, and allow the bread to rise for about 1 hour.
5. For the topping, combine the flour, sugar and cinnamon together. Using a pastry blender, cut in the butter until mixture is crumbly.
6. Brush the loaf with some or all of remaining egg wash, and then sprinkle the topping evenly over the loaf.
7. Preheat oven to 350°F (175°C).
8. Bake for about 45 minutes or until tested done when a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 7 to 10 minutes and remove from pan carefully. Some topping will be lost during this process. Cool completely on wire rack before wrapping to store.

Make 1 loaf.