CINNAMON RAISIN SWIRL BREAD

2 teaspoons yellow cornmeal
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 (11-ounce) tube refrigerated French bread dough
2 tablespoons unsalted butter, melted
1/3 cup raisins
1 egg white
2 teaspoons water

Preheat oven to 350 degrees F. Lightly grease a large baking sheet, and sprinkle it with cornmeal.

In a small dish, combine brown sugar and cinnamon.

Unroll bread dough onto prepared baking sheet. Brush dough with melted butter. Sprinkle with cinnamon-sugar mixture, then sprinkle with raisins. Roll the bread into a long loaf. Place it, seam side down, in the center of the baking sheet.

Stir together egg white and water to make an egg wash. Brush loaf with some of the egg mixture.

Bake for 26 to 30 minutes or until the bread is rich golden brown and the top sounds hollow when tapped. Transfer loaf to a rack to cool before slicing.

Makes 8 servings
Adapted from source: Ready, Set, Dough! by Melanie Barnard