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Recently I’ve been experimenting with several cinnamon raisin bread recipes. Thankfully I have an old bread machine that someone lent me. But, it’s a bit old and it’s banged up a bit, and makes weird noises while it kneads. Still, it does do the job! So far, the ones I’ve made in the bread machines have been so-so. Then I found out that cinnamon inhibits yeast growth in the dough resulting in a denser bread. This time I decided to try a recipe that only uses the bread machine to make the dough, add the cinnamon, plus a bit of sugar and earth balance for good measure as a swirl and bake the bread in the oven. All I can say, there’s no substitute to an oven baked bread!

Sinfully Cinnamon Raisin Bread

Sinfully Cinnamon Raisin Bread

Here’s the  winning recipe:

Dough:

  • 3/4 cup warm water
  • 1 tbsp soy milk
  • 1 tbsp shortening
  • 1/2 tsp salt
  • 2 cups bread flour
  • 1 1/2 tbsp sugar
  • 1 tsp dry yeast
  • 1/2 cup raisins

Swirl:

  • 2 tbsp vegan butter or coconut oil, melted
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon

If you’ve got a bread machine, well put all the dough ingredients as per your bread machines instructions…if you don’t, hope you’ve got strong upper arms, and knead away. Add the raisins after the machine goes beep beep, gimme some raisins beep. After the first kneading stops, you can remove the dough, and roll it out on a clean floured surface.

Roll it into a rectangular as wide as your 9×5 inch bread pan..so I guess that’d be 9 in! Then spread the melted coconut oil, or vegan butter all over it, then your mixture of cinnamon and brown sugar. Roll the dough up, and place it in your well greased bread pan and brush the top with any left over melted coconut oil/vegan butter. Cover and let it rise in a warm place until it looks like it has doubled in size, aprox. an hour! Bake at 350°F (175°C) for 30 – 40 min, until the top crust looks golden brown!

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