Betty Crocker has a simple and easy to follow recipe for cinnamon swirl raisin bread made from scratch. The recipe yields two loaves and 16 servings.
To make Betty Crocker's recipe, mix 3 cups flour, 1/2 cup sugar, 1 tablespoon salt and 2 packages active yeast in a bowl. In a saucepan, heat 2 cups water and 1/4 cup vegetable oil until very warm. Add this to the flour mixture. Add 2 eggs, and beat until smooth. Stir in more flour until the dough is easily handled.
Move the dough to a lightly floured surface, and knead for 8 to 10 minutes, until smooth and springy. Place the dough in a greased bowl, turning the dough to coat. Cover, and let rise in a warm place for one hour, or until the dough has doubled in size. Grease 2 loaf pans. Gently push fist into dough to deflate, and divide it into two. Knead 1/2 cup raisins into each half, and roll into a 18 x 9-inch rectangle. Brush 1 tablespoon oil over each.
In a small bowl, mix 1/2 cup sugar and 1 tablespoon ground cinnamon. Spread each rectangle with half of the mixture, and roll up each rectangle. Place each roll in a pan, seam side down. Cover, and let them rise for one hour. Preheat the oven to 375 F, and bake for 30 to 35 minutes. Remove, and let cool. Brush 1 tablespoon melted butter over loaves.