Cinnamon Raisin Bread: The Sequel

So the cinnamon raisin bread is a big hit with Dr. Science. It’s easy to do, too. The last loaf was a little off, because I patted out the dough and sprinkled cinnamon on it, then rolled it up and had to crush it a little to get it to fit into the pan.

This time, I patted out the dough, sprinkled cinnamon on it, then folded it in half and sprinkled on more cinnamon. Then I rolled that up. The rectangle of dough was maybe a little trapezoidal, and it rolled up a little lopsided. However, because it fit into the bread pan, it rose really well. When the dough had crested about an inch over the top of the pan, I popped it in the oven; the oven spring was pretty amazing:

Cinnamon raisin loaf, only a little lopsided

Cinnamon raisin loaf, only a little lopsided

The swirl looks pretty good, too:

Double-swirl cinnamon raisin bread: the crumb view

Double-swirl cinnamon raisin bread: the crumb view

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