‘Ohh, heyy, bread. You come here often??’
This cinnamon raisin bread is incredible. Suuuuure, it’s not the most health-conscious kid on the block, nor does it have the necessary foundations for a long-term relationship, but it sure knows how to have a good time.
This bread is the sort of guy that you get together with for a fleeting summer fling before you return to your, more stable, and undoubtedly healthier, multigrain-bread-relationships.
Once and a while, it’s fun to throw caution to the wind, to let your hair down, and to jump on the back of the cinnamon raisin bread’s motorcycle for a quick jaunt around the neighbourhood…never straying too far from home.
In all honestly, this bread isn’t all that bad. It could, without a doubt, be worse. Speaking of ‘worse’ (read: fabulously delicious), this bread makes fantastic french toast, is amazing when slathered with peanut butter, and is divine when transformed into bread pudding.
And why not indulge? We’ve all fallen for the bad boy at some point in our lives, even when we know that there are healthier options out there…
So, bust out your tackiest pick up lines, and invite this bread over for a brief affair that you won’t soon forget.
Cinnamon Raisin Bread
Adapted from allrecipes
- 2/3 cup milk
- 3 Tbsp butter
- 2 Tbsp extra virgin olive oil
- 2 eggs
- 1 cup warm water (110 degrees F/45 degrees C)
- 3.5 tsp active dry yeast
- 1/4 cup white sugar
- 2 Tbsp cinnamon
- 1/2 tsp salt
- 1 cup raisins
- 3.5 cups all-purpose flour
- 2 cups whole wheat flour
- 2 Tbsp milk
- 1/2 cup white sugar
- 2 Tbsp ground cinnamon
- 1 Tbsp butter, melted
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Whisk in 3 Tbsp butter, 2 Tbsp olive oil, and the eggs in order to melt the butter and to combine the ingredients. Let cool until lukewarm.
- In the bowl of a stand mixer (or a large mixing bowl), dissolve yeast in warm water, and set aside until yeast is frothy.
- Mix in sugar, 2 Tbsp cinnamon, salt, and raisins. Stir in cooled milk mixture.
- Using the dough hook attachment, gradually add the flours and knead dough for 7-8 minutes (or knead by hand on a lightly floured surface).
- Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk.
- Mix together 1/2 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut in half, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter.
- Let cool before slicing.