Saturday, December 17, 2011

Cinnamon Raisin Bread

This bread is awesome and super tastey. It never lasts too long at our house and makes excellent toast for breakfast. To make it you have to make the buttermilk bread dough below and refrigerate it.

Cinnamon Raisin Bread
1 1/2 pounds (cantaloupe sized piece) of Buttermilk bread dough
Butter or neutral tasting oil to grease pan
1 1/2 tsp ground cinnamon
1/3 cup sugar
3/4 cup raisins
egg wash (1 egg beaten with 1 tbsp of water)
Lightly grease pan and set aside. Dust the top of the refrigerated dough and cut off 1 1/2 pound piece. Dust the piece with more flour and quickly turn the sides under turning the ball as you go. Roll it out in a rectangle like appearance keeping it about 1/4" thick, using more flour as needed. Using a pastry brush spread on egg wash covering the entire surface. Mix cinnamon and sugar together and sprinkle on dough evenly as possible. Then sprinkle on raisins evenly. Starting at the short side roll it up jelly roll style. Pinch the edges and ends together and tuck the ends under. Place in pan and allow to rest 1 hour and 40 minutes. Then preheat the oven to 375, and bake 35 to 40 minutes until golden brown. Then remove it from the pan and allow to cool completely before cutting.

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