Use the dough setting on your breadmaker for this recipe.
Place the dough ingredients in the pan of the bread machine in the order identified or recommended by the manufacturer of your machine.
In addition to the quantities below, you will need a little white bread flour for kneading and rolling out the dough plus a little milk to glaze the top. Although this makes a 1lb loaf, I use a 2lb loaf tin to bake it in as it allows the dough more freedom to rise and makes the texture of the swirl less tight, allowing it more easily cook all the way through.
6fl oz milk - at room temperature
1 tbsp (1/2oz) very soft (or melted) butter
3 tbsp sugar
1 tsp salt
12oz Finest Bakers White Bread Flour - No.1 (101)
2 tsp fast action yeast
1 tbsp (1/2oz) very soft butter
1 1/2 oz brown sugar
2 tsp cinnamon
Use the dough setting. Once the cycle is complete, remove the dough from the pan onto a lightly floured surface. Punch it down and let the dough rest for 5 minutes, then kneed in the sultanas, ensuring an even consistency.
Roll out the dough into roughly a 16 inch x 8 inch rectangle.
Mix the butter, brown sugar and cinnamon together in a small bowl. Gently spread the mixture evenly over the dough, leaving a 1/2 inch gap at the edges.
Roll the dough into a long cylinder and tuck the edges in at each end. Then place in a greased loaf tin, cover and leave it in a warm place to rise for an hour - or leave it to rise overnight in the fridge.
Brush the top of the loaf with a little milk before placing it in a preheated oven 180C /160C Fan / 250F / Gas 4 for 25-30 mins, until it is lightly browned on top and a skewer comes out clean. If the dough has been in the fridge overnight, it may need an extra 5 mins or so in the oven.
Place on a wire rack for 10-15 mins to cool a little before serving.