TWD: Raisin Swirl Bread

I wasn't going to bake this. I was going to resist the siren's song of warm, soft, sweet, doughy bread. My tiny little uterine occupant has become VERY carb-demanding and I can feel the scale rising. I was going to forgo this recipe and munch on an apple instead.

Ooops. Well, at least I ate an apple while the bread was in the oven.

Today's Dorie selection was picked by Susan of Food.Baby, and I would like to give her a warm and doughy hug. The Raisin Swirl Bread sounds intimidating, especially if you're like me and have a fear of yeast. However, it honestly couldn't be easier. There's no kneading, just mixing and rolling. The dough is soft and pliable, easy to work with, and deliciously smeared with butter, sugar, cinnamon and raisins.

My finished product was a little cracked on top, but the inside was a lovely swirl of flavor. Alex and I immediately each ate a slice and I had another one for breakfast. The bread reminds me of challah - slightly sweet and buttery with that golden stringy texture. The filling isn't too sweet, and the optional addition of cocoa powder makes for a nice flavor balance.

I'll be surprised if this makes it to Friday. That sneaky carb-loving baby.