CINNAMON-RAISIN LOAF

"For a sweet finish, sprinkle the freshly baked loaf with confectioners' sugar."

1 package active dry yeast
1/4 cup warm (110 degrees F) water
1/4 cup sugar
1/2 cup warm (110 degrees F) milk
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon grated orange zest
1/4 cup butter
3 to 31/4 cups unbleached flour
2 eggs
1/2 cup raisins
1/3 cup additional sugar
1 1/2 teaspoons ground cinnamon

Sprinkle yeast over water in bowl of mixer. Add 1 teaspoon of the sugar. Let stand until soft.

Add milk, remaining sugar, salt, vanilla, zest and 2 tablespoons of the butter. Add 1 1/2 cups of the flour. Blend, then beat at medium speed until smooth and elastic (about 5 minutes). Beat in eggs, one at a time. Stir in about 1 1/4 cups more flour to make soft dough.

Turn dough out onto floured surface; knead until satiny and small bubbles form just under the surface (10 to 12 minutes), adding enough flour to keep dough from sticking. Turn dough in greased bowl. Cover with plastic film and a towel; let rise in a warm place until doubled in bulk (1 1/4 to 1 1/2 hours). Punch down; pat into 1/2-inch-thick round on floured surface.

Sprinkle raisins over dough. Knead and fold into dough, then shape it into a ball. Roll out to a 9-by-18-inch rectangle.

Melt remaining butter; brush lightly over dough, leaving 1/2-inch margin on all edges. Sprinkle with additional sugar and cinnamon. Starting with 9-inch edge, roll dough jelly-roll fashion; pinch edge to seal. Place in greased 5-by-9-inch pan. Let rise until nearly doubled in bulk (45 minutes to 1 hour).

Preheat oven to 375 degrees F.

Bake until loaf is browned and sounds hollow when tapped (30 to 35 minutes). Remove from pan; cool on wire rack.

Makes 1 loaf
Source: The Contra Costa Times