This weekend I made Cinnamon Raisin Bread. I have been craving it for weeks! I could just taste it, a lightly toasted slice of cinnamon rich bread, dripping with real butter for breakfast! Of course life being life, I didn't have the bread done until about 8pm Saturday night. But I thought, no problem! I will have it tomorrow for breakfast. As is was cooling, I kept hearing comments.... about how good it smelled ....and how nice it looked ....and were we going to have some tonight?
Before I knew what was happening the whole family was in the kitchen drooling!! Needless to say one loaf disappeared that night. My brother told me that is what I got for making a small batch! I didn't think two loaves was a small batch!?!
This recipe is the best bread I have ever had. I love the texture, perfect for toast or sandwiches. If it lasts that long! It sticks together nicely, doesn't crumble too much and can be used for anything. Cinnamon rolls, cinnamon bread, dinner rolls, wheat bread, oatmeal bread.
Homemade Bread
2 3/4 cups flour
4 3/4 cups whole wheat flour
2 tablespoons dry yeast
2 1/2 cups milk, warmed to 105 degrees
1/2 cup honey or sugar
2 teaspoons salt
1/2 cup unsalted butter, room temperature
A little tip we just discovered. Use a thermometer to test how warm your milk it. We have been cooking our yeast!
In a bowl, sprinkle the yeast over the milk, allow to bloom for a few minutes, then whisk until smooth. Whisk in the honey and salt, let stand for 5 minutes and whisk again. Using a wooden spoon, stir in the 2 3/4 cups flour. Add the butter. Stir in the rest of the flour by cupful until a smooth dough is formed. (Either by hand or with a stand mixer.) Transfer the dough to a work surface and knead briefly. Return to bowl, cover with plastic wrap, place in a warm place and let rise until doubled. About 2-2 1/2 hours. Preheat the oven to 375 degrees. Butter two 8 x 4 loaf pans. Punch down dough, cut in half* and shape into loaves. Place in pans and let rise until dough is 1 inch above rim, about 45 minutes. Bake until the tops are golden and loaves sound hollow when tapped, 35-40 minutes.
*For Cinnamon Raisin Bread: After dough is divided, flatten each pieces out into a rectangle and sprinkle cinnamon, sugar and raisins on it. Roll up and pinch ends. Place in pans and let rise.
A little tip we just discovered. Use a thermometer to test how warm your milk it. We have been cooking our yeast!
In a bowl, sprinkle the yeast over the milk, allow to bloom for a few minutes, then whisk until smooth. Whisk in the honey and salt, let stand for 5 minutes and whisk again. Using a wooden spoon, stir in the 2 3/4 cups flour. Add the butter. Stir in the rest of the flour by cupful until a smooth dough is formed. (Either by hand or with a stand mixer.) Transfer the dough to a work surface and knead briefly. Return to bowl, cover with plastic wrap, place in a warm place and let rise until doubled. About 2-2 1/2 hours. Preheat the oven to 375 degrees. Butter two 8 x 4 loaf pans. Punch down dough, cut in half* and shape into loaves. Place in pans and let rise until dough is 1 inch above rim, about 45 minutes. Bake until the tops are golden and loaves sound hollow when tapped, 35-40 minutes.
*For Cinnamon Raisin Bread: After dough is divided, flatten each pieces out into a rectangle and sprinkle cinnamon, sugar and raisins on it. Roll up and pinch ends. Place in pans and let rise.
Enjoy!