OK, this homemade bread is beyond epic. And it almost-ALMOST-made me thankful for the current quarantine, because otherwise, it probably would have never come to fruition.
I’ve been making my homemade bread almost daily at this point. Mostly because I have nothing else to do, also because it’s SO damn cheap and easy to make AND it’s better than anything store bought. But I popped an edible the other day half way through making a batch, and for some reason CINNAMON RAISIN started racing through my brain.
So although I just added all the cinnamon raisin aspects at the last minute (it mighttttt be better if you add in the sugar, melted butter and raisins earlier on) I was super impressed with how this came out. It’s gooey and sticky and beautiful and most importantly, comforting, during this bizarre time.
Boulder friends, if you want a loaf, I’ll hook you up!
2 tsp active dry yeast
1 1/2 tsp salt
1 1/4 cup warm water
3 cups all-purpose flour
1/4 cup melted vegan butter
2 tbsp sugar
1 cup raisins
FILLING
1/3 cup sugar
2 1/2 tsp ground cinnamon
- Dissolve yeast and salt in warm water and mix until well combined
- Slowly add in flour, 1 cup at a time and mix with your hands until a dough is formed
- Leave in bowl and cover with a kitchen towel and let rise in a warm space for 30 minutes
- After 30 minutes, knead for a few minutes, return to bowl and cover with plastic wrap and let rise in a warm spot for another 90 minutes
- Knead again, return to bowl, cover, and let rise for another 90 minutes
- Work in melted butter, sugar and raisins until well incorporated
- Spread out dough on a cutting board into a rectangle shape and sprinkle sugar and cinnamon mix over the whole thing
- Roll in half lengthwise, and then place into a greased 9X5 loaf pan
- Cover with a towel and let rise in a warm spot again for another hour
- Bake at 350 degrees for 45 minutes
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