Cinnamon Swirl Raisin Bread

This homemade bread is better than anything you will buy pre-made at the store. Slice off a thick piece in the morning, toast and slather with jam for a great, quick breakfast or snack.

Tender, homemade bread studded with plump raisins and swirls of cinnamon and brown sugar.

Cinnamon Swirl Raisin Bread
1 1/2 cups water
2 tbl almond milk
2 tbl canola oil
2 tsp instant yeast
3 tbl organic cane sugar
4 cups bread flour
1 tsp salt
1 cup raisins
2 tbl canola oil
2 tbl organic light brown sugar
1 tsp cinnamon
1 tsp cornstarch
3 tbl water

In a mixer with a dough hook, add the water, milk, and 2 tbl oil. Mix to combine.
Next add the yeast, cane sugar and flour. Mix on low speed until the dough becomes a ball. Add the salt and turn the speed to medium. Mix for 5 minutes. Add the raisins and continue to mix until the dough becomes smooth and not sticky, 3-4 more minutes.
Place the dough in a greased bowl and cover. Place in a warm spot for 1 hour or until doubled.
Grease a 12" loaf pan.
Combine 2 tbl oil, brown sugar and cinnamon into a smooth paste.
Roll out the dough to a 1/2" thick rectangle and smear the cinnamon paste all over. Tightly roll up the dough from right to left and place the log, seam side down, in the loaf pan. Cover and let rest in a warm space again for 1 hour or until it has doubled.
Preheat the oven to 350.
Combine the cornstarch and water and brush over the top of the loaf.
Bake for 30 minutes and let rest for at least 20 minutes before slicing.