Old-Fashioned Cinnamon-Raisin Bread

A reader has asked: I always loved that packaged cinnamon-raisin bread we ate as kids and I’d like to try making my own. Is it just a pullman loaf with cinnamon and raisins in it? How should I shape it?

A: I like to proceed the same way as a marble cake: Work the cinnamon and raisins into a third of the dough, then roll out the white dough and the flavored one and place them on top of each other and roll up. Drop into the pan and you’ll have a perfectly swirled loaf that doesn’t separate when sliced.