Cinnamon Raisin Bread

Dr. Science likes raisin bread. I don’t like raisins, so raisin bread is safe from me. Awhile ago I tried the Rum-Raisin Bread recipe from King Arthur Flour, and it was good, but I wondered about soaking the raisins. I think the main reason for soaking them is to get the rum (flavor) in them. Dr. Science claimed the bread didn’t taste especially rummy, so for the next batch I just tossed the raisins in with the rest of the ingredients, and that worked fine. Today I did that but with half dark raisins and half golden raisins.

The other thing I do differently is bake the bread in a loaf pan in the oven. I do this for two reasons: I don’t trust the bread machine to bake the loaf properly, and Dr. Science thinks raisin bread should have a cinnamon swirl in it. So I toss everything in the machine and let that mix, knead, and proof the dough. Then I dump the dough onto a floured surface, pat it out,

Raisin bread dough patted into a rectangle

Raisin bread dough patted into a rectangle

and sprinkle cinnamon over it. I don’t use a specific amount; I just try to coat the dough:

Raisin bread dough coated with cinnamon

Raisin bread dough coated with cinnamon

Then I roll the dough like a jelly roll and pop it into the loaf pan with the seam on the bottom. I don’t know if that’s the best place for the seam, but it works so far. Here’s the loaf:

A loaf of rum-raisin bread

A loaf of rum-raisin bread


And here’s the crumb view:
Rum-raisin bread with a cinnamon swirl

Rum-raisin bread with a cinnamon swirl

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2 Comments

Filed under bread

2 responses to “Cinnamon Raisin Bread

  1. Michele Wolfe

    Dr Science is correct re: swirl. Very important. I wish I could have two slices so that I could toast it up. I bet it’s yummmmmmmy.

  2. I don’t eat this because I don’t like raisins. It’s easy to do, though — you should try it, Michele!

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