Cinnamon Raisin Bread

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