Cinnamon raisin swirl bread

Method

1. Start. Knead in raisins after gluten develops. Rise, then roll dough to a tight rectangle.Watch for: The dough should progress from rough to smooth, elastic, and slightly tacky; pause for 5 minutes if it fights you or begins to tear. Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer.
2. Then. Brush lightly with egg wash, add cinnamon sugar, and roll tightly.Watch for: Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
3. Finish. Proof in pan and bake 35–42 minutes.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.