Tuesdays with Dorie BWD: Cinnamon-Raisin Bread

April 25, 2023 at 10:30 pm | Posted in breakfast things, BWD, groups, sweet things, sweet yeast breads, tuesdays with dorie, yeast breads | 4 Comments
Tags: baking, cheese, savory

For the past couple of years, I’ve been playing around with sourdough bread at home. While I enjoy the long process and the suspense of making naturally leavened bread, my results can still be a bit hit-or-miss. Baking a yeast bread, like this Cinnamon-Raisin Bread, every once in a while is kind of nice. I was able to mix this dough up in the morning, give it two quick rises and butter up a nice, thick, squishy slice for my after-lunch snack. Looking to boost the standard white bread flavor of the recipe a bit, I did replace a little of the AP flour with whole wheat (something like 75-100 grams worth) and added in a fat tablespoon of my sourdough discard. Although the black tea idea sounded nice, I soaked my raisins in a combo of hot water, more cinnamon and Combier.

I used my 9″ pullman pan here because I like its straight sides, but it’s a bit smaller than my regular 9″x5″ loaf pan, so this was a seriously high riser. (If I make it in the pullman again, I’ll probably scale the recipe back to 75% of the original.) Nervous that it might explode in the oven, or something like that, I scored the top of the loaf before buttering and cinnamon-sugaring it. My bread came out of the oven sporting a golden brown bouffant. I will definitely be having another slice with breakfast tomorrow, and I’m very much looking forward to it.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

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I love the shape!

Comment by lovielou— April 26, 2023 #

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We really enjoyed this loaf and it does make good French toast. I am having a good time on vacation though today the rains are keeping us inside.

Comment by Diane— April 27, 2023 #

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I wish I’ve thought of adding some whole wheat flour for this bake, knowing what I know now. I tend add whole wheat instinctively, but was low on supply. I agree with you completely in scaling back the recipe.

Comment by Shirley @ EverOpenSauce— April 27, 2023 #

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I think your changes and add-ins sound wonderful! A sourdough tang to this would have put it over the edge on goodness I think! I liked the ease of this recipe too with a great and tasty end result!

Comment by isthisakeeper— May 1, 2023 #

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