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Cinnamon Raisin Bread

November 3, 2009

Cinnamon Raisin bread

My weekend started with a wonderfully fresh slice of cinnamon raisin bread.  I had the butter at the ready, but the bread was so tasty that slathering butter on it would have smothered its wonderful flavor.  Where did this delicious bread come from?

Well, thanks to Peter Reinhart’s brilliant book, The Bread Bakers Apprentice, I was inspired to bake the previous day.  Although this bread could be made without a swirl of cinnamon through the center, I chose to go all the way and add that yummy swirl of cinnamon and sugar.  And then, to top that up, I added a sprinkling of cinnamon sugar to the top crust as well.

As the warm, cinnamon smells wafted out of the oven, I could not wait for the following morning when I would allow myself a taste of this bread.

There is nothing like waking up to fresh cinnamon raisin bread.  Talk about good motivation for getting out of bed!

I am not going to reproduce the recipe here, but if you’re interested in making it, check out Peter Reinhart’s book.  It is truly a magnificent piece of work.  Below are some pictures of the bread in process (aka dough).

Dough Before the RiseDough before the Rise

Dough after RiseDough after the Rise

Dough Rising in Bread PanDough Rising in Bread Pan

Baked Bread with Cinnamon Sugar DustingBaked Bread with Cinnamon Sugar Dusting

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