When some raisins and a bunch of ground cinnamon decided to skinny dip in a batch of bread dough, they got stuck and couldn’t get out. I wasn’t exactly helpful when they cried out in desperation. Instead, I mixed them in further, pre-heated the oven, and tossed the whole thing inside to bake.
Sure, I may have heard more screaming coming from the oven, but I carried on, knowing the noise would die down eventually. Also, a slathering of butter would keep anyone who found out, quiet.
So, if this ever happens to you, the following recipe works out well—and no one will think any less of you for not helping tasty ingredients in distress.
Fresh Hot Cinnamon-Raisin Bread:
Ingredients: (Pre-heat the oven to 450 Fahrenheit)
–1 package of rapid rise yeast (2 ¼ teaspoons of dried, rapid rise yeast)
–1 ¼ cups of warm water
–2 tablespoons of sugar (granulated)
–1/2 teaspoon salt
–3 heaping tablespoons of ground cinnamon
–2 ounces of raisins
–3 cups of unbleached, all-purpose flour
–Dissolve the yeast and warm water in a bowl. Let rest for five minutes.
–Add the sugar, salt, cinnamon, and raisins.
–Add the flour, one cup at a time, and mix well.
–Knead on a floured surface for about 10 minutes.
–Let rest for 10 minutes.
–Shape the loaves by rolling out 2 ovals and crisscrossing/folding strips over, as described in this Fixin’ Leaks and Leeks blog post here: Find Your Inner Reuben Sandwich
–Place the loaves onto a lightly sprayed baking pan and bake for 15 minutes.
Fresh and hot from the oven, this raisin bread is delicious! It’s not too sweet, but you can taste the cinnamon. I can just picture making mini cream-cheese tea sandwiches with this bread. Or I might dip slices in egg batter and make one heck of a French toast.
Here are some other things you could pair with cinnamon raisin bread:
–A day on the sofa.
–A marathon viewing of Drunk History.
–Warm grippy socks.
–Your favorite sassy shirt that says, “What do I look like? Betty Crocker?”
–That shipping container of butter you found stranded at a bus stop five miles from your house. (It’ll be our secret.)
Your Turn: What’s your favorite breakfast treat?