Recipe: Cinnamon Raisin Bread

This cinnamon raisin bread recipe substitutes honey for processed sugar for those looking for a natural effect. However, sugar may be used; try about 1 1/2 tablespoons in the place of the honey. This is an excellent recipe for cool weather weekends, when heating up the oven adds to the cozy warmth of the house.


2 cups water
1 tablespoon honey
1 teaspoon yeast
3 cups flour
1/2 teaspoon salt
1 tablespoon cinnamon
1 cup raisins


Put 2 cups water in microwavable container and heat for about one minute. Pour the honey into the water to dissolve. If the honey does not easily dissolve, heat the water more. However, do not over-heat the water so that it kills the yeast (when added). Sprinkle the yeast over the warm water and stir lightly. Set the mixture aside in a warm spot. In the next half hour the yeast should begin to work and froth up to perhaps an inch.

Now combine the yeast/water/honey blend with the three cups flour and the salt in a mixing bowl. The dough should take on a slightly rubbery consistency. Next, add cinnamon and raisins to the mixing bowl. Stir or knead until the raisins are evenly distributed throughout the dough. Now cover the dough (still in the mixing bowl) and wait at least twelve hours, but not longer than eighteen hours.

Punch down dough. Divide the dough into two halves and shape into balls. Use a liberal amount of flour to make sure the dough does not stick to hands and shapes easily. Place them on a greased baking pan or pizza stone. Arrange them so that they will not touch, though they will expand. Allow to rise in a warm place for about 45 minutes.

Set oven at 375° Fahrenheit (191° Celsius). Without preheating, place pan in oven and allow to bake for 23 minutes. Remove the bread from the oven and place individual loaves on a cooling rack for at least 15 minutes before cutting.

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