CINNAMON RAISIN BREAD
- 1 recipe homemade bread (substitute 3 and 1/2 cups of whole wheat flour for the white flour for a hearty treat)
- Lots of raisins!!!
- 1/8-1/4 cup melted butter
- about 2 tablespoons dark brown sugar (substitute light brown sugar if you like)
- I've been baking lots of bread lately and since part of my morning ritual consists of raisin bread slathered with salted butter and a steaming hot cup of tea (this is a MUST for me every morning!), I began making my own! Really, it's that simple 🙂
- It's totally up to you to put as many or as few raisins that you like. Dried cranberries are also delicious in this as are adding some pecans or walnuts! Experiment and have fun with this recipe 🙂
- Take a large grapefruit sized ball of dough from your refrigerated dough.
- Roll it out on a lightly flour dusted counter into a rectangle about 1/2 inch thick.
- Brush the melted butter on top.
- Spread the raisins over the butter. I put loads of raisins, because I love them!
- Sprinkle the sugar over the raisins and in between them.
- Sprinkle as much cinnamon as you like. I love it, so I load it up 🙂
- Roll it up and tuck the ends in.
- Place on a baking sheet lined with parchment paper and let it rest for about 1 hour if it was made with all white flour and 2 hours if whole wheat was substituted for half the flour.
- In the meantime, preheat the oven to 375 degrees.
- Brush the top of the loaf with some water.
- Bake it for 35-45 minutes in the baking sheet, During the last 5 minutes of baking place the raisin bread directly onto the oven stones so the bottom can get a little crispy.
- The bread will be ready when a hollow sound is made after knocking on the bottom.
- Let it cool for at least 15 minutes before slicing.
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