Cinnamon and raisin swirl bread

I must have been a little too excited to eat my morning breakfast because I just realized I published my recipe without telling you all anything about it. :) This bread is so amazing and a great way to start your morning, I was pretty determined to have my self a nice bread for breakfast that I was up until 1am making this loaf. The recipe calls for the raisins used as a stuffing but you can certainly add them into your dough and fill the loaf with butter, brown sugar, and cinnamon.

Ingredients
3 cups all purpose flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 egg
2 tablespoon butter (melted)
2 tablespoons oil
1/2 cup plain yogurt
1/4 cup warm water
1 tablespoon yeast

Filling
1 tablespoon butter (meted)
3/4 cup brown sugar
3/4 cups raisins
2 teaspoons cinnamon


Directions

Sift together your flour, sugar, salt, and 1 teaspoon of cinnamon. Set aside.

Meanwhile activate your yeast with 3 tablespoons of lukewarm water and 1/4 teaspoon of sugar.

Once your yeast has been activated in a large bowl or the bowl from your electric mixer combine the egg, yogurt, oil, melted butter, and warm water. Beat until well combined.

Add your yeast and beat again until combined. Slowly add your flour and mix on med speed until the dough slightly comes together (the dough will come together but it should still be a little on the sticky side). If you're mixing by hand add the flour mix to your wet ingredients mixing with a large wooden spoon. Once the dough comes together allow it to sit for 5 minutes before you transfer it to a lightly oiled surface. Kneed the dough by hand (oiled hands) for approximately 5-7 minutes or until it's smooth and elastic. I honestly didn't have to add any extra flour to the dough, but if it still sticks to your hands after you have oiled them feel free to add more flour (1 tablespoon at a time) but the dough must be smooth and not tough.

Transfer the dough to a large oiled bowl and allow it to rise for 1 to 2 hours or until doubled in size. Once your dough is ready, transfer it to a lightly floured surface and roll it out (with a floured rolling pin) into a large rectangle. Brush with 1 tablespoon butter and sprinkle with 3/4 cup sugar and  2 tablespoons cinnamon. Evenly place the raisins over your brown sugar and press down gently. Starting with the short end of the rectangle roll your dough into a log. Make sure the ends of the log are gently pressed before you transfer it  to a buttered bread pan.

Preheat your oven to 350*
Cover the loaf pan with a cloth and allow it to rise for 45 minutes or until almost doubles in size. 10 minutes before placing the loaf into your oven turn up the heat to 370*. Brush with milk and sprinkle with 1 tablespoon sugar and 1/2 teaspoon cinnamon. Bake for approximately 30 to 35 minutes or until the top is golden brown. Cool bread on a wire rack and allow it to cool before slicing.