Swirled Raisin Bread

By Faeza
22 July 2015


¦ 480g (4 cups) cake wheat flour

¦ 1 sachet (10g) instant dry yeast

¦ 10ml (2 teaspoons) salt

¦ 100g (½ cup) sugar

¦ 2 eggs

¦ 65ml (¼ cup) canola oil

¦ 500ml (2 cups) lukewarm water

¦ 250ml (1 cup) raisins

¦ extra canola oil

¦ extra 100g (½ cup) sugar

¦ 15ml (3 teaspoons) ground cinnamon


Preheat oven to 190 degrees C. Grease 1 large or two small loaf tins.

Mix flour, yeast, salt and sugar together in a large bowl.

Make a well in the centre and add eggs, oil and lukewarm water.

Mix well. Transfer to a floured working surface.

Knead for about 10 minutes until smooth and elastic.

Add a bit of flour if too sticky.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place or until doubled for about an hour.

Punch dough down. Turn onto a lightly floured surface, divide in half. Knead ½ cup raisins into each portion and roll each ball out into a rectangle. Brush with the extra oil.

Combine cinnamon and remaining sugar. Sprinkle it within 5cm off edges.

Tightly roll up Swiss roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased loaf pans. Cover and let rise until doubled for about 30 minutes. Brush with oil. Bake for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.