|My Cinnamon Raisin Bread!|
Usually, I halve the recipe from the book and only make two loaves. About two weeks ago, I made all four loaves and made half of them into cinnamon raisin bread. They didn't turn out as well as I'd hoped and had very little cinnamon taste to them. This week, however, I made half of the recipe and made both loaves into cinnamon raisin bread! I think I may have the recipe down this time and let me tell you, it smells wonderful while it's baking!!
2/3 cup of raisins
2 Tbsp of cinnamon
About an 1/8 of a cup of water
All of that was for half of the recipe. You may want to double it if you intend to make the whole thing.
I didn't add the water until near the end when I noticed it was still too dry; not all of the whole wheat flour had mixed in properly. I say about because I was originally going to put it in about a 1/4 of a cup at a time but decided against dumping it all in there at once. I didn't want to ruin the batter by making it too liquid-y. So I just dribbled it in a little at a time until it looked like the previous batters I've made and ended up only using half of the water I measured out.
|My first loaf sat a tiny bit too long in the oven. ;)|
|My second one. Not as dark but a bit lopsided.|
I store them in reused plastic ice cream cartons. I think the thing I hate the most though, is slicing up the bread. Since I don't have an electric knife like the book recommends, I just use a bread slicer and they never come out even and they crumble on the edges. But I think it just takes practice because nearly every slice would crumble at the edges and now maybe half do. ;) At least the loaves are coming out a little more even. You should have seen the short fat ends I used to make! Haha!
So if you try my delicious cinnamon raisin bread recipe, please let me know what you think!