Topic: Cinnamon and Raisin Bread
I LOVE this bread, your kitchen smells lovely while it is baking 
This is for a 1lb(450g) loaf
6fl or 175mls milk
1tbsp butter
3tbsp sugar
1tsp salt
12oz (350g) Allinsons white strong bread flour
2tsp Allinsons fast action yeast
1 1/2oz (40g) raisins (i soaked mine for a while to plump and patted them dry)
1 1/2tbsp very soft butter
1 3/4oz(50g) brown sugar(I used dark muscavado)
1 tsp cinnamon.
Put the first 6 ingredients into your bread maker and set for white or sweet bread dough, set machine going, At the first kneading or when it bleeps add raisins.
Make sure the butter is very soft.
Mix brown sugar and cinnamon together.
Grease and flour a 9 1/2" loaf tin.
Once dough is ready, knock back, take out of tin and leave to rest for 5 minutes.
Roll the dough out on a floured surface to form a rectangle 8" (20cm) wide by 16" (40cm) long.
Spread soft butter then spread out the cinnamon and sugar mixture over the dough.
Roll up the dough like a fat swiss roll. Tuck under the roll edges and put into the loaf tin. Cover and leave to rise for about an hour.
Give the top a light coat of milk and bake in the oven at 180c/gas 4 for about 25/30 minutes, till a skewer inserted comes out clean.
Take out of tin and put on a wire rack to cool.
Leave to cool for at least 30 mins before you eat it or the hot sugar could burn your mouth.
