I was looking forward to this one for awhile! Although not a lover of raisins, I do love cinnamon-raisin bread for its sentimental value. I had a good friend in grade school whose house I would stay over at frequently. Her parents always had loaves of the really good kind of cinnamon-raisin swirl bread--the kind with the thick white icing on top. I don't know if hey even make that kind anymore. I'd guiltlessly eat way too many of the thick, sweet slices on the mornings we woke up there, slathered in butter with the creamy icing dripping from the bread. OH! Childhood. The sheer pleasure of eating something bad for you and not worrying too much about how many calories are in it.
I didn't want to try to replicate the stuff of my memories--it just can't be done. But I know sandwich bread, so I was confident that this loaf would turn out for me. I was very pleased with my results--a soft, tender loaf of lightly sweet bread studded with plump raisins and cinnamon. I went light on the filling, intending this for sandwiches--although I would have done more if I did it again. I would have liked it to look more like the photo in his book, or like the one linked to at the bottom of the page. I also left out the nuts, anticipating that my husband the nut-hater might want some--as it turned out, no one touched it but me. Should have loaded up on the add-ins!! Oh, one last thing. I skipped the cinnamon-sugar sprinkle on top, because I find loaves get sticky when stored if you add that.
I don't really have any tips or special instructions for this loaf--pretty straightforward. Make sure you add enough flour so the dough pretty much clears the bttom of the bowl while the mixer's going--it should be supple but not sticky. This wasn't spectacular in any way, so if you wanted to make a loaf with a regular white sandwich recipe and add a swirl, you'd have pretty similar results. But I'm glad I made it--although I didn't eat it with butter and icing, it was delicious warmed from the oven, and in this time of such complicated madness at my house, it took me back to my simpler days.
For more information on the BBA Challenge, visit Nicole at Pinch My Salt.
I didn't want to try to replicate the stuff of my memories--it just can't be done. But I know sandwich bread, so I was confident that this loaf would turn out for me. I was very pleased with my results--a soft, tender loaf of lightly sweet bread studded with plump raisins and cinnamon. I went light on the filling, intending this for sandwiches--although I would have done more if I did it again. I would have liked it to look more like the photo in his book, or like the one linked to at the bottom of the page. I also left out the nuts, anticipating that my husband the nut-hater might want some--as it turned out, no one touched it but me. Should have loaded up on the add-ins!! Oh, one last thing. I skipped the cinnamon-sugar sprinkle on top, because I find loaves get sticky when stored if you add that.
I don't really have any tips or special instructions for this loaf--pretty straightforward. Make sure you add enough flour so the dough pretty much clears the bttom of the bowl while the mixer's going--it should be supple but not sticky. This wasn't spectacular in any way, so if you wanted to make a loaf with a regular white sandwich recipe and add a swirl, you'd have pretty similar results. But I'm glad I made it--although I didn't eat it with butter and icing, it was delicious warmed from the oven, and in this time of such complicated madness at my house, it took me back to my simpler days.
For more information on the BBA Challenge, visit Nicole at Pinch My Salt.
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