Cinnamon Swirl Bread

1 large room temp. egg

1/4 C. milk

approx. 3/4 C. water

1/4 C. softened butter

1/3 C. sugar

1 tsp. salt

3 1/2 C. bread flour (or 3 1/2 C. all purpose flour, plus 4 tsp. vital wheat gluten)

2 tsp. active dry yeast

Optional: 1/2 C raisins

Filling:

1/3 C. melted butter, cooled

1/3 C. sugar

3 tsp. cinnamon

1 egg white

1 1/2 tsp. sugar (for the topping)

Put the egg and milk in a measuring cup, and add enough warm water to make 1 cup. Pour this into the bread machine pan. Add the softened butter, 1/3 cup sugar, salt, bread flour and yeast. Set the bread machine to the dough cycle. When it beeps, add the raisins if you want them (or about 25 minutes into the kneading cycle if your machine doesn't stop for additives). Let continue to end of cycle.
Once done, remove the dough from the machine and dump it out onto a lightly floured surface. Roll it out to a 10×12 rectangle. Brush the surface of the dough with egg whites. Next, brush with melted butter. Combine the cinnamon and sugar and sprinkle over dough, leaving 1″ edge all around.
Roll the dough from the short side, and pinch the ends together where they meet. Roll the ends under, and place the dough in a greased 12″ loaf pan. Cover with a cloth, and let it rise in a warm place for one hour. Once dough has risen, brush the top with egg whites and sprinkle with 1 1/2 tsp sugar.
Bake at 350 for 35 min.

*Source newlifeonahomestead.com

Recipe from Melissa Tomko