This is the same recipe as in my previous post on Cinnamon-Raisin Bread, From "The Breadbaker's Apprentice." The recipe does include complete instructions for a cinnamon swirl, and something like this could easily be added to, say, plain white bread in the form of cheese, or maybe a grainy bread, in the form of nuts and extra grains.
This bread has two extra components to it - the swirl, and the raisins. The raisins themselves take a lot of extra kneading, and this is kneading that shouldn't be done by machine (I should add, though, that I knead all of my bread by hand). Here is the dough when I started to add the raisins, bit by bit. You can see that there are a large number of raisins still to be added:
And here is the dough once the raisins are incorporated, ready for the first rise:
After that rise, the amount of raisins in the dough doesn't seem nearly so daunting, and if you work them in well enough, they remain well-distributed while the dough is bulking up around them:
The last step before a final rise and baking is to shape the dough. This batch is split in two, rolled out, and then heavily sprinkled with a cinnamon sugar mixture: