C is for Cinnamon Raisin Bread !

To make this recipe one must first make the starter dough

using the Buttermilk Bread recipe from the great bread book:

Artisan Bread in Five Minutes a Day

here's that recipe:

Buttermilk Bread

2 cups lukewarm water

1 cup buttermilk

1 1/2 Tablespoons granulated yeast

1 1/2 Tablespoons salt

1 1/2 Tablespoons sugar

6 1/2 cups unbleached all purpose flour

butter for greasing the pan

mix the yeast,salt and sugar with

the water and buttermilk in a 5 qt bowl

mix in the flour with a wooden spoon until totally mixed

don't allow any dry flour to show-it must be totally mixed

cover dough with a non-airtight cover for 2-3 hours.

Refrigerate for at least 3 hours and use up within 7 days.

NOTE: THIS MAKES ENOUGH DOUGH FOR 3 LOAVES

OR 3 BATCHES OF THE CINNAMON RAISIN BREAD

USE UP WITHIN 7 DAYS

Cinnamon Raisin Bread

• butter a 9x4x3 inch loaf pan
• take one cantalope size piece of the Buttermilk dough
• dust it with a bit of flour and quickly shape into a ballby stretching the surface of the dough around thebottom on all four sides-rotating 1/4 turn as you go
• with a rolling pin roll out the flour dusted dough to 8"x16"
• beat an egg with 1 T water and wash lightly over dough
• sprinkle 1/3 cup sugar mixed with 1 1/2 teaspoons cinnamon over dough
• sprinkle 3/4 cup raisins evenly over dough
• rollup dough from short side jelly roll style- pinch edges and sides together- tucking the ends under
• place the loaf seam side down in the prepared pan and let rest for 1hr 40min
• preheat oven to 375 and bake for 35-40min
• allow to cool (if you can wait) before slicing....YUM

Dough ready to be rolled up...

I made two loaves at once!

Heavenly delicious.......and it toasts well too!
as Julia would say "Bon appetit!!"
These two loaves didn't last long.....