Saturday, February 19, 2011

Cinnamon Raisin Bread, Yeast Feast, Part 2

Just the thought of cinnamon raisin toast sends me back to fun, family vacations at the lake during my childhood, so when I came upon this recipe for cinnamon raisin swirl bread that claimed to be simple, I just had to give it a try. Plus, as I scrolled down and saw the ingredients, I noticed whole wheat flour, an added nutritional bonus for me, who considers white flour to be dessert.

Once again, the bread maker comes to the rescue. That thing may just be earning a permanent spot on my counters these days.

Dump into the bread maker, in this order:

  • 1 cup warm water (110-115 degrees F.)
  • 1/2 cup oil or melted butter
  • 4 Tablespoons brown sugar
  • 1 teaspoon salt
  • 2 cup whole-wheat flour
  • 1 cups all-purpose flour
  • 2 teaspoons dry yeast

When dough cycle is finished, take dough out and roll out into a rectangle. Sprinkle with 2 teaspoons cinnamon. Drizzle with honey. Sprinkle with raisins, if desired.

Roll up dough and tuck ends under. Place in a greased bread pan and cover and let rise in a warm place for 20-45 minutes (until doubled).

At the last second, I decided to cut off the uneven ends and pop them in the oven as cinnamon rolls.

Clever, I thought, until I heard a chorus of "Where's the frosting?" Shaped as a bun, this dough does beg for some simple glaze, but sliced as bread, it's beautiful with butter and tea.

Anyway, bake at 350 degrees F. for 30 minutes or until golden brown.

Next time, I will adjust the bake time though, maybe to 35 or even 40 minutes.

Despite being golden on top and brownish on the bottom, the inside was too moist and doughy for my taste. That might also explain why the loaf sunk a bit when we cut into it.

That, and not waiting till it was completely cool. That not-waiting seems to be a common problem for us.

I love how this bread brings back all the memories of breakfasts at the lake, without tracking in all that sand.

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