I haven't felt inspired to bake anything lately, but I was flipping through Peter Reinhart's Brother Junipers Bread Book, and noticed a recipe for cinnamon raisin bread, and decided to make it.
I bought this used book on Amazon. I didn't notice this, at first, but the book is actually signed by Peter Reinhart. Apparently, the owner of this book had him sign it in Charlotte. Pretty cool, huh? Mr. Reinhart, if you're reading this, I just wanted to thank you for all of your bread wisdom and wizardry. Thank you sir. It's an honor.
Back to the cinnamon raisin bread. I halved his recipe, played around with the proportions, and changed a few things. I changed so much, that the recipe doesn't resemble his at all. But he gave me the inspiration, and that's all that matters.
I'm not satisfied with my recipe, because I know there must be a better one out there. Do you have a good recipe?
So I've decided not to post the recipe. It's not bad...but it's not good enough for you fine folks. *wink*
Mine is too dense and rustic...I think it's because I used bread flour and whole wheat flour. The crust is rather chewy and crusty, too. In most cases, I would consider that a good thing, but not with cinnamon raisin bread. You want something soft and billowy. Like cotton candy.
I made some toast, and it was really good.
The swirls are a combination of cinnamon, butter, pure maple syrup, toasted pecans, and plumped raisins.
Let me tell you, I had a hard time seeking enough raisins for this bread. I looked under chairs. I looked under tables. I asked Bobby Dylan. I asked the Beatles.
Look in boxes of cereal, oatmeal, and snack mix, and you will find your raisins, my friend.
They call me the seeker.
Here's a link to another cinnamon raisin bread by Peter Reinhart, if you're interested.