Cinnamon Raisin Bread

bread header

I love cinnamon raisin bread and this recipe from King Arthur Flour makes a great one! The downside of putting cinnamon in a dough though is that it inhibits yeast development a bit and rising can be sloooow. Be patient though and you will be rewarded. This bread makes great French Toast!

I made this March 19, 2009 but never did get around to taking a photo of it. Next time (and there will be a next time!). I added the optional glaze which was yummy. Of course it was un-toastable though, so next time I think I’ll glaze one and leave the other one plain so I can toast it. I only needed 5 cups of flour. I used Fleishmann’s instant yeast and the dough doubled in about 2 hours. After the loaves were shaped though, it took another 2 hour rise to get to the point where I felt I could bake it (just peeking over the edge of the pan). My two small loaves took 40 minutes in the oven.

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