The Best Cinnamon Raisin Bread. Ever.

Raisin Bread

A month or so ago I got the idea to make homemade granola bars. They didn’t turn out very well so I have a lot of extra ingredients left. I really don’t like buying ingredients that are used in only one dish, so yesterday I stared at the box of currants willing an idea to pop into my head.

Currants are like tiny raisins. I bet I can use them the same way I would raisins….what can I do with raisins….raisin bread!

I can’t call this recipe my own, so I’ll link to it and tell you the changes I made below.

The original recipe can be found at Food.com.

I used the same ingredients in the same quantities, I just substituted 1/2 cup currants and 1/2 cup golden raisins for the 1 cup of raisins.

I did change the directions up a little bit, here’s how I did it:

1. Dissolve the yeast in the warm water, let sit for at least 5 minutes

2. Microwave the milk for about 90 seconds and let it cool.

3. While you’re waiting on steps 1 & 2 place 1 cup of flour into a large bowl. Add the salt, eggs, sugar, butter and raisins. Mix well.

4. Add the yeast mixture (it should be frothy at this point) to the large bowl. Slowly add the milk, mix well.

5. Slowly add the remaining flour and mix with a spoon until it’s so thick you need to mix with your hands.

6. Turn the dough out and knead it for about 3 minutes, until it’s got a nice, elastic consistency.

7. Put the dough in an oiled pan, cover and let it rise for about 40 minutes (up to 90 minutes if you’re in a cold room)

8. Turn the dough out onto a lightly floured surface and roll it out until it’s about 1/2″ thick.

9. Pour the 2 Tbsp of milk directly onto the dough (I used a little less) and spread it around with your hands.

10. Combine the 1 cup of sugar and the cinnamon in a bowl (I used closer to 3/4 C sugar and eyed the cinnamon), sprinkle over dough and spread it around with your hands.

11. Starting at the far side of the dough, roll it toward you. It’s kind of like making a jelly roll. This is what gives the bread that delicious swirl in the middle.

12. Divide the dough into 3 equal logs, place each log into a well-greased loaf pan and allow to rise another 20 minutes or so.

13. Bake at 350 for 30-45 minutes, checking every 10 minutes or so.

14. When the bread is done I grabbed the stub end of a stick of butter and ran it over the loaves.

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4 thoughts on “The Best Cinnamon Raisin Bread. Ever.

  1. Pingback: Review: Saving Memories Forever (& a Peach Salsa Recipe) |

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