"We don't stop playing because we grow old; we grow old because we stop playing." ~George Bernard Shaw

"Look at everything as though you were seeing it either for the first or last time." ~Betty Smith, A Tree Grows in Brooklyn

Friday, February 12, 2010

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.
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.....

1 comment:

  1. those loaves look scrumptious! I'm taking a short break from white flour and those delicious artisan breads at the moment. But when I'm ready to go back to it....I'm tryin' the cinnamon bread! And, I love your theme this year of cooking/baking in alphabetical order.


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