This final week of summer has been ridiculously hectic for me, with getting ready to move in to a new apartment on September 1st, and getting ready for the start of the final year of university. Needless to say, in between sorting out last minute paperwork for school, confirming a rental van, scrambling to find a bed frame from Ikea and sorting through piles of things to take or not to take with me, there hasn’t been much time spent in the kitchen.
I am hopping with excitement and cannot wait to move in to my new apartment, and more importantly my new kitchen! This year I’ll be living with just one other person which means more kitchen space for me (unlike previous years where I have shared with 3 others).
My housemate who has already had a look at our apartment over the summer (while I was away at camp) has warned me that our kitchen is a bit small so I am not expecting a whole lot, but I still have my fingers crossed for at least a decent amount of counter space 🙂
Anyways, now that I’ve gotten off track quite a bit, this cinnamon raisin bread is really quick and easy to make, and when toasted and buttered makes for a perfect breakfast treat. I used to hate raisins when I was younger but now I am starting to enjoy them more and I think they are the perfect addition to this cinnamon spiked bread
Oh! And if you’re looking to try out more recipes for quick breads like this one, I highly recommend this Cinnamon Chocolate Swirl Bread…you can thank me later!
Cinnamon Raisin Bread
1 cup whole wheat flour*
2¼ cups bread flour
2 tbsp. brown sugar
1¼ tsp. salt
¾ tbsp. yeast
½ cup raisins
1 tbsp. cinnamon
1¼ cups warm water
In a large pot or bowl, combine the flours, brown sugar, salt, yeast and raisins. Stir everything until evenly mixed (break up any raisin clumps).
Add the warm water and stir. If the dough does not come into one cohesive ball (with no dry bits left at the bottom of the bowl) add a little more water, one tablespoon at a time, until it all comes together. Loosely cover the bowl and let it rest for 2 hours at room temperature.
After two hours the dough will have risen and grown to about twice the size. It will be a rough looking, shaggy ball of dough. Turn it out onto a floured surface. Give it maybe one or two turns or “kneads” in the flour just to work in enough flour to keep it from sticking to your hands. Flatten and stretch the dough into a long rectangle. The short side of the rectangle should be the same length as your bread pan, the long side double that.
Sprinkle the cinnamon over the surface of the rectangle. If you want a sweeter bread, you can sprinkle on some additional brown sugar with the cinnamon. Roll the rectangle up and place it in a bread pan coated with non-stick spray. Let the bread rise for 1.5 hours or until it has risen up and out of the pan.
Preheat your oven to 425 degrees. Brush the top of the bread with water and bake for approximately 30 minutes or until the top is a deep golden brown. After baking, turn it out of the bread pan onto a wire cooling rack. Let cool completely before slicing.
* I used 1 cup all-purpose flour instead!