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
Place dough ingredients in bread machine
pan in the order suggested by manufacturer.
Select Dough setting and start machine.
Keep a close eye on the process, helping to incorporate all ingredients,
if necessary.
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.
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.
For the topping, combine the flour, sugar
and cinnamon together. Using a pastry blender, cut in the butter
until mixture is crumbly.
Brush the loaf with some or all of remaining
egg wash, and then sprinkle the topping evenly over the loaf.
Preheat oven to 350*F (175*C).
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.
