Cinnamon Raisin Swirl Bread My Lightened Version

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This is your basic cinnamon raisin bread that i have made more diabetic acceptable. It originally ask for the tops to be brushed with more melted butter, i have omitted that but you certainly may do so if you wish. My dh loves it made as french toast.

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Steps

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Place water , milk , shortening , salt , flour , sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer.

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Select cycle.

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Press start.

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If your machine has a fruit setting , add the raisins at the signal , or about 5 minutes before the kneading cycle has finished.

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Take dough out after first kneading cycle has finished.

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Turn dough out onto a lightly floured surface and roll out into a rectangle.

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Spread dough with butter , brown sugar , and.

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Cinnamon.

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Roll dough , and divide into two parts.

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Place loaves in two lightly greased 9x5 inch bread pans , cover and let rise in a warm place until doubled in size , about 1 hour.

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Preheat oven to 350 degrees f.

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Bake in preheated oven for 30 to 40 minutes , until crust is brown and loaves sound hollow when tapped.

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Ingredients

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warm water, fat-free evaporated milk, shortening, salt, bread flour, whole wheat flour, splenda sugar substitute, active dry yeast, raisins, butter, splenda brown sugar blend, ground cinnamon