Raisin spice loaf

Method

• 1
  Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
• 2
  Sift flour into a large bowl. Stir in salt, yeast mixture, olive oil and half the cinnamon. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic. Knead in raisins for the last 2 minutes of kneading time. Place in a large, lightly greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.
• 3
  Using your fist, punch dough down. Knead until smooth.
• 4
  Meanwhile, preheat oven to 200°C/180°C fan-forced.
• 5
  Grease a 6cm-deep, 10cm x 20cm (base) loaf pan well with olive oil cooking spray or olive oil. Roll dough into a 20cm x 30cm rectangle. Combine sugar, 2 teaspoons cold water and remaining cinnamon in a bowl.
• 6
  Spread cinnamon mixture over dough. Starting from the short end closest to you, roll up like a Swiss roll. Place in prepared pan.
• 7
  Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Meanwhile, preheat fan-forced oven at 200°C/180°C. Brush dough top with egg. Bake for 30 to 35 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.