This bread literally lasted all of half an hour before it was assigned to its yeasty grave. There weren’t even any crumbs left. It was born into the world and then it died a quick death.
I woke up this morning and asked my mom, “Hey, mom, do you remember that bread you used to make for us in the winter time? It was with cinnamon and raisins?”
She looked at me like I had five heads. She had no idea what I was talking about.
“You know… the one with the cinnamon and raisins?” This obviously didn’t help at all, and I scourged every cookbook in the house. But it really didn’t exist. It was a thing of my dreams. This means that all my life I have been daydreaming about this bread that is my childhood, a comfort served with a heaping slab of melting butter on it.
It didn’t exist.
Did this stop me? No. No it didn’t. What I had in mind was a simple bread with cinnamon, sugar and raisins added to it. There is really nothing to it at all. So here it is. My creation. My childhood. The non-existent. The most psychologically twisted bread you will ever encounter. Enjoy!
Cinnamon Raisin Bread
Original Nerd With Taste Recipe
1 packet active dry yeast
1 1/4 cups warm water
1/4 cup sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 cup raisins
2 3/4 to 3 cups of all-purpose flour
In a large bowl combine the active dry yeast with warm water until dissolved. Add the sugar, salt and only 2 cups of flour. Then add in more flour until you have a nice, doughy consistency that is easy to handle.
Add the cinnamon and raisins to the dough, using your hands to fold the cinnamon and raisins into the dough.
Place the dough on a lightly floured surface and knead it for a few minutes. Then put it in a bowl, cover and let rise for 1 1/2 hours.
Once the dough has risen, place it on a lightly floured surface and knead the air out of the bread. Then cover for another 15 minutes. Preheat the oven to 180 degrees Celsius.
After 15 minutes, put the dough on a lightly floured baking sheet. Cut an X-like slash in the bread, about 1 centimeter deep, then brush the loaf with cold water. Bake the loaf for 25-30 minutes.
PS: I haven’t seen a sunny day in months, and taking pictures in such weather is quite the hassle. But you probably already know that.
PPS: Did you see the adorable milk bottle up there? I KNOW. It’s pretty cute.