Monday became Bakeday

I certainly was in the mood for turning on the oven and baking away! So today I first made a loaf of Raisin Cinnamon Buttermilk Bread, then moved on to the using up the rest of the buttermilk dough and made 6 nice fat rolls for dinner and finished off with a batch of Oatmeal Cranberry Coconut Cookies.

Whew....now off to mail sone of those cookies to my nephew Clay who is in the Navyand lives in Norfolk VA with his wife Tori and son Conner. They are expecting their second son Wyatt in a few weeks and I expect these cookies will be useful in passing the time while waiting for Wyatt!

Hahahah!

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.....