Cinnamon Swirl Raisin Bread

The Story of what should have been and what could have  been...but was....Instead of raisin bread .....Glace Cherries...All red!
All Pretty!
All Sweet!
All Wonderful to eat!
Sweet Child o'mine is not particularly partial to raisins....in fact he is amazingly indifferent to their wonderfully tangy and tart taste....as a doting mother ...I tend to bend stuff to suit his palette.
So the Cinnamon Swirl Raisin Bread now trans morphed into Cinnamon Swirl Glace Cherry Bread.

A bread that can pass for cake and a pseudo cake that can pass for bread!Marie Antoinette could have referred to this Cinnamon Swirl Glace Cherry Bread when she said
"Let them eat CAKE!"
Surprisingly easy to make,light on the taste buds.....kind of reminds you of sugar sprinkled fruit buns from long ago...and the cinnamon swirl beautifies the slices.
For the
Cinnamon Swirl Glace Cherry Bread
you need

1 1/2 tsp dried yeast
3 1/2 cups plain flour
150 gms Glace Cherries(If your family is not averse to raisins use 125 gms instead)
2 tablespoons melted butter
1+1 1/2 tablespoons sugar
1/2 tsp salt
1/2 tbsp Powdered Cinnamon...I erred here...Could have added more
1 1/4 cups warm water

Dissolve the yeast in 1/2 cups of warm water and add 1 tablespoon of the sugar and set aside for 5 minutes.

Stir in a part of the water ,half the sugar,the melted butter, salt and 3 cups of flour into the bowl and the cherries(Or raisins if you are using those)...

Kneading the dough gently gradually incorporating all the remaining flour with as much water as needed.

Let the dough rest in a covered bowl in a warm place till it doubles.

When Doubled,take it out on a floured worktop and pat into a rectangle approximately 5 inches by 10 inches.

Sprinkle with a tsp of water ,half the leftover sugar and sprinkle all the cinnamon on the dough.In whatever order you desire.

OK,now with the narrower side close to you ,begin to roll it like a Swiss roll, Making sure you brush off excess flour from the worktop. .

Now place it seam side down into a greased loaf tin.I decided to make rolls midway and then "re"changed my mind....hence the "cut" dough....but the bread ,like our holy Father...forgives.Brush the Dough with a little melted butter and cover with AL foil.

Pre heat oven to 210C after about an hour.
Let the dough now proof ,covered, for an hour and pop it into the now pre heated oven-covered to bake for at least 30 minutes.
After 30 minutes check the bread by tapping the backside.Nice pat on the back of the loaf should sound hollow.That is the test for bread-Always!

Let it cool a while and remove from the tin.

Slice and serve with butter and maybe coffee...for breakfast or evening snack....satisfies all your sweet cravings and doesn't add too many calories.And the cinnamon gives a pretty swirl....with questions like how did you get it so perfect????
Bask in the glory and respond with an enigmatic smile and something like...
"Elementary my dear Watson!"
Just make sure you use more cinnamon than I did!

This one was for the love of my child....
Try it ,your family will love it...and remember me!

So what are you baking today????