Milk and Honey Bread Raisin and Cinnamon Swirl Bread
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Our next Healthy Bread in 5 Minutes a Day bread braid is coming up this weekend and the first of the two recipes on our agenda that I wanted to try was Milk and Honey Raisin Bread. I love cinnamon raisin bread toast for breakfast so I was excited to see how this tasted. So far, I've been impressed with the results from this book and the healthier ingredients used.
I'm sorry that I am not able to share the recipes here at the request of the authors of the Healthy Bread in 5 Minutes a Day, Zoe Francois and Jeff Hertzberg but I have heard that the recipe can by found here.
I decided to tweak the recipe slightly by adding a layer of cinnamon sugar. I also used golden raisins instead of regular raisins because I prefer their taste.. Basically, I took a 'cantaloupe' sized portion of dough from the container where I had kept the dough in the refrigerator for the past two days, lightly flattened it out on a floured surface and sprinkled a good 1/4 cup or so of cinnamon sugar over the dough. I rolled it up and placed in it my pre-greased loaf pan and allowed it to rise for about 90 minutes before baking.
The bread was also brushed with an egg wash before baking and sprinkled with coarse sugar. Looks good, doesn't it? It was!
My swirl of cinnamon didn't end up exactly where I wanted it but that thick blob of cinnamon right in the center certainly was tasty! I guess I have to work on my rolling technique ;) Just one more picture before I started eating...I was already salivating watching the butter melt down the toast!
This bread was so tasty and turned out just how I had hoped. Just like the cinnamon raisin bread I loved from the store but with a heartier attitude!
Please stop in at our at Big Black Dog where our gracious hostess, Michelle, will start the bread braid this weekend starting May 1st! You'll be able to see the rest of the participants experiences with our latest challenge. I'll also be back to share photos of the other recipe for this bread bread tomorrow....Chocolate Espresso Crescent Rolls with Cream Cheese Icing - Oh My!
I decided to tweak the recipe slightly by adding a layer of cinnamon sugar. I also used golden raisins instead of regular raisins because I prefer their taste.. Basically, I took a 'cantaloupe' sized portion of dough from the container where I had kept the dough in the refrigerator for the past two days, lightly flattened it out on a floured surface and sprinkled a good 1/4 cup or so of cinnamon sugar over the dough. I rolled it up and placed in it my pre-greased loaf pan and allowed it to rise for about 90 minutes before baking.
Please stop in at our at Big Black Dog where our gracious hostess, Michelle, will start the bread braid this weekend starting May 1st! You'll be able to see the rest of the participants experiences with our latest challenge. I'll also be back to share photos of the other recipe for this bread bread tomorrow....Chocolate Espresso Crescent Rolls with Cream Cheese Icing - Oh My!
Savoring Time in the Kitchen
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