The yeasties

Lately I have been into yeast breads.  As previously mentioned, I made bagels a few weeks ago.  Last weekend I made sticky buns, which turned out terrible, otherwise I would have posted about them.  Yes, even old pros can have kitchen failures.  Mostly I blame the oven, or the cat, when something turns out bad.

Yesterday I decided to try to make cinnamon raisin bread. It’s something I have eaten and loved in the past, and my interested was piqued by the recipe in “Joy”.

Cinnamon raisin bread is a common breakfast-bread that is eaten toasted with butter in North America.  It’s a little sweet – but nothing like a banana bread or breakfast cake.  The whole recipe only called for 5 tbs of sugar.

My recipe called for:

1 cup warm milk

1/4 cup water

1 tbs yeast

1 egg

3 tbs sugar

5 tbs butter

3 1/2 cups of flour (I used 1/2 plain, 1/2 whole meal)

You mix your yeast, warm water, and a little sugar, until the mixture gets frothy.  Then the yeast has been activated.

Throw this all in a bread mixer… or knead by hand until elastic.  Then let it rise in a warm place for about 3 or 4 hours. (Sorry these pictures are so dark!)

Turn the dough out onto a floured surface, then roll into a 8 x 18 inch rectangle.

Sprinkle with 1 tbs of butter, 2 tbs of sugar mixed with 1 tbs of cinnamon.

As you can see, my rectangle was a little mishapen.

Bring 1/2 cup of raisins in 1 inch of water to a boil, then drain and dry.  Spread them evenly over your rectangle.

Starting with one of the 8 inch sides, roll up the dough tightly.

Place the rolled-up dough, seam-down in a baking dish.  Cover with greased plastic wrap, let rise in a warm place 1 hour.

Heat the oven to 375 F, sprinkle some more sugar & cinnamon on top, and bake for 40 minutes.

Slice, toast, cover in butter, and enjoy!

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