This is another catch-up post which I'm squeezing in before the Alpha Bakers hang up their alphas and become ordinary bakers again. I made this Raisin Cinnamon Swirl Bread quite a long time ago and I don't remember much about it except that it was a very straightforward process.
I also remember that the bread was delicious and that my loaf came out looking quite handsome with a nice rounded top. As you can see in the top photo, there's a gaping hole between the top of the bread and the first swirly bit, which means I did something wrong. Possibly not a tight enough roll. And now I come to think about it I remember that I found the instructions for rolling the dough up a bit mystifying.
The swirl is pretty to look at (even a half-hearted one like mine) but my favourite type of raisin bread is one with the spices mixed through it. I think this dough would shine more as buns, rather than a loaf. Then you could add icing...
*somehow I mis-typed swirl as 'awirl' but I quite liked it, so I left it.