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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Cinnamon Raisin Bread Recipe

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This recipe for Cinnamon Raisin Bread is from Marilyn's Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups flour
1½ tsp. salt
1 tbsp. sugar
2 tsp. ground cinnamon
½ tsp. yeast
¾ cup water
¾ cup milk
½ cup raisins
Directions:
Directions:
Start the afternoon before, between 3pm and 5pm, for breakfast serving.

In a large bowl add in flour, salt, yeast, cinnamon and raisins; stir well. Bring water and milk to room temperature and add to bowl. Mix thoroughly with a wooden spoon or your hands. Place plastic wrap tightly over bowl, cover with a tea towel and set in a small warm place 12 - 15 hours.

On a well floured surface, scrape dough out of the bowl and fold onto itself 2 times. Roll dough into a round ball or ‘boule’ getting it smooth on the bottom. Transfer to a floured cookie sheet (or parchment paper) and cover with tea towel. Set aside, at room temperature, for another 1 hour. It may take longer as it needs to rise and grow.

Score the top of the bread with a sharp knife. Bake in a HOT 400º oven 50-55 minutes. DO NOT OPEN OVEN DOOR. OR

Use a Dutch oven to bake the bread. Heat it up when you turn on your oven. Transfer scored bread along with parchment paper to Dutch oven, bake 30-25 minutes with lid on. Remove lid and parchment and bake a further 20 minutes. Let cool before slicing.

 

 

 

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