I bought the book ‘Make the Bread, Buy the Butter’ by Jennifer Reese which features a SUPER simple everyday bread. I make this just about every week and it’s amazing. Since I enjoy experimenting with food, I discovered that this makes an A-mazing cinnamon raisin bread for breakfast or late night snacks!
I highly recommend buying it. It’s a fantastic read if nothing else.
Time: Approximately 3 hours – LOTS of waiting period
Skill level: Easy peasy
Amount: 2 loaves
- 1 tsp instant yeast (aka rapid rise yeast)
- 3 1/2 cups water – Room temp
- 5 1/2 cups all-purpose flour
- 1 3/4 cups whole-wheat flour (TIP: Freeze your whole-wheat flour to make it last longer. http://www.thekitchn.com/why-you-should-probably-be-storing-your-whole-grain-flours-in-the-freezer-66194)
- 4 tsp kosher salt
For cinnamon raisin bread add the following:
- Oil inside of two 9×5″ metal loaf pans
- In a large bowl, mix all the ingredients using a spoon or whatever. This dough is VERY sticky. If you need to flour your hands and do it that way it’s fine.
- Divide into two loafs. If you want one loaf to be cinnamon bread, place half back into large bowl. Add raisins and mix. Flour a board or counter and place the dough on top. Roll out to a square at least 9″ wide for your loaf pan. (Maybe about 1/4″ thick) Sprinkle lots of cinnamon on top. Roll up the dough.
- Place into pans. Spread or press out evenly. (you may need to sprinkle on flour to make it spread easier)
- Place a clean dish towel over the top and let rise for 2 hours.
- Preheat oven to 450
- Bake for 30minutes
- Remove the loaves from the pans and bake directly on rack for 10 more minutes.
- Cool. Or don’t because it’s too amazing to wait.