The recipe used a lot more butter than I'm used to (but then I didn't like the previous versions either). The recipe also used a lot of milk as well which I guess was important for a soft cake like texture. What I absolutely loved in this recipe, was the amount of sugar it used. It was just barely sweet which is how cinnamon raisin bread should be. In my books, Cin Ra bread should be dying to have some jam spread on it or want some sweet butter melt on it. This bread, was perfect for that. If you want to try some cinnamon raisin bread and don't want it overly sweet. This is THE recipe to try.
|Dough roll that isn't tucked in at the end.|
- Don't brush the un-baked bread with leftover cinnamon-sugar mixture. Although it looks pretty darn good (see 2nd picture above), the cinnamon turns bitter after baking for 40 ish minutes in a hot oven. Follow the recipe and only brush with leftover butter which gives the bread a good color.
- Do shape the loaf as instructed and tuck in the ends. I made two mini-loaves, one without tucking and one with. The one without tasted the same obviously, however it didn't look pretty once it baked. As the seam rose higher than the loaf pan in the oven and was quite obvious once done. It was still tasty though :) The above pic (3rd one from above) is of the loaf without the tucked in ends.
- Pinch in the seam of the swirled loaf. Wet your fingers and pinch it just enough for making the seam stick to side of the dough. Not pinching the seam won't hinder the baking process, however, what happens is that the bread's swirl 'comes undone' while it is being sliced in which isn't pretty to look at.
|Smiley Cinnamon Raisin Loaf|
We enjoyed this lovely bread with some marionberry jam, chai. Other ways to enjoy this? Make french toast... speaking of which... maybe that's what I should make this week...