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
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.