Cinnamon Swirl Raisin Bread

In a large bowl, stir together 3 cups of flour and raisins. In another bowl stir together the warm water, sugar, salt, yeast, and canola oil just until the yeast is dissolved. Add it to the flour and raisins and stir with a spatula until a loose dough is formed.

Turn onto a floured counter and knead for about 10 minutes, adding about ¼ cup more flour to form a smooth, elastic dough. It is okay if the dough is still slightly sticky but it should not be sticking to your hands. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.

Stir together the sugar and cinnamon in a small bowl. Grease a 9x5-inch loaf pan with oil or butter. Once the dough has risen, punch down to deflate all air bubbles.

On a lightly floured counter, roll out the dough into a long skinny strip, about 18 inches long and 5 inches wide. Spread the cinnamon sugar evenly onto the dough. Roll up the dough tightly, starting at the skinny end, and pinch the seam closed. Place the loaf in the prepared pan, seam side down, cover with plastic wrap, and place in a warm place to rise for 45 minutes.

Preheat the oven to 350℉ right before the loaf is done rising. Bake the loaf on the middle rack of the oven for 28-30 minutes or until golden brown on top.

Brush melted butter on the loaf as soon as it comes out of the oven to give it a glossy look and soften the crust. Let the bread rest in the pan for at least 10 minutes before removing it and transferring it to a wire rack to finish cooling. Let the bread cool for at least 20 minutes before slicing to serve. Enjoy!