Fresh from the Oven

July 2nd, 2012

I’ve been baking a lot of bread lately. I’m not sure why, but I’ve made a half dozen loaves in the past few weeks — more than I made in a year while living in New York. Of course it’s easier to bake when you have an immense kitchen and an oven that actually works…

Recent loaves have included pumpkin, plain white, and:

Cinnamon Raisin Bread

Today’s creation was light whole wheat with cinnamon, sugar, nutmeg, raisin swirl.

Hungry? It’s easy to make at home. Just prepare any standard bread recipe and let it rise twice. When the time comes to make your loaves, pull the dough like a pizza to make a flat rectangle, about 15 by 12 inches. Spread a layer of brown sugar, cinnamon, and any other spices that strike your fancy over the dough. Follow with a layer of raisins (and nuts if you like). Add a few dabs of butter for extra richness. Then roll it up and nestle it into your greased loaf pan — I had to squish a little to make it fit. Let the loaves rise once more, and bake as usual.

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