Thursday, October 31, 2013

throwback thursday.. homemade {cinnamon raisin} bread


today's throwback thursday doesn't go back very far.. only 3 weeks ago.. but since i've posted this recipe for homemade crusty bread i've made 10 more loaves.. and most of them with fun ingredients.. for a brunch i added fresh orange zest and a handful of cranberries.. for a dinner party i added the zest of 2 lemons and tablespoon of fresh chopped thyme.. i even replaced the water in one loaf with pumpkin ale and added sharp wisconsin cheddar cheese.. that one was amazing..



we went camping this past weekend and i wanted to have fresh bread to serve while i was making breakfast.. the first morning i offered grandmommy's zucchini bread and my pumpkin banana chocolate chip bread.. perfect for sitting on the beach sipping coffee while breakfast was being made..



the following morning i had out this cinnamon raisin bread which i made before we left.. we had planned on being on the road by 9.. so i set out 2 loaves of bread to rise the night before and i then got up early and baked the bread.. the truck was running and pete was waiting when i took the last loaf out.. i quickly wrapped it in foil then wrapped in a dishtowel and tossed in an insulated bag i have and away we went.. saturday morning i just unwrapped it and sliced it up.. it was soft.. sweet.. simply delicious ..


cinnamon raisin bread

prep time:12-19 hours
cooking time: 45 minutes
1 loaf

ingredients:

bread:

3 cups unbleached ap flour
1 3/4 tsp. salt
1 tblsp. sugar
1/2 tsp. instant or rapid rise yeast
1 1/2 cups luke warm water
1/4 cup golden raisins

cinnamon swirl:

2 tblsp. cinnamon
2 tblsp. sugar

directions:

in a large mixing bowl, whisk flour, sugar, salt and yeast.. add water and raisins and mix until a "shaggy" mixture forms.. cover the bowl with plastic wrap and set aside on the counter for 12-18 hours.. {i also had a dish towel over the bowl} the next morning when ready to cook your bread heat oven to 450 degrees {f}.. when the oven has reached 450 place your empty cast iron pot {dutch oven} with the lid in the oven and heat the pot for 30 minutes.. in a small mixing bowl combine sugar and cinnamon and set aside.. while the pot is heating up pour your dough onto a heavily floured surface, flatten out.. then all over the surface facing you smear the sugar/cinnamon mixture over the dough then shape into a ball {it's going to be kinda sticky} cover with plastic wrap and let sit while the pot is heating up..remove pot from oven {CAUTION it's hot}.. drop your dough ball in the pot, cover and return to the oven for 30 minutes.. after 30 minutes remove lid and bake an additional 10-15 minutes.. remove pot from oven and remove bread and place on a cooling rack.. you can then wrap in foil and put in a zip lock and freeze for later use or cut it up right then slightly warm slather with butter and enjoy!!!


enjoy and get cook'n!!

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