Cinnamon Raisin bread is a great flavoring to make bread. This is different then how I make my normal white bread, but I was willing to give it a shot. I saw a few recipes in my search that took the bread, rolled it out, added the filling, then rolled it up. Though I considered that, I just didn’t like the cinnamon roll bread idea. I decided to do what a few recipes said, and that was just to work in the ingredients until they were dispersed. I found it to work very well, just continue to fold in half the same direction, and it only take a minute or two till your bread is marbled. Because I used yeast starter instead of actual yeast, there was a long initial rise time. If you don’t have yeast starter, you can use one packet of yeast (2 1/4 tsp), with 1 cup warm water and 1 cup flour.
- Together in a mixing bowl, add 3 cups flour, 1/2 cup sugar, 1 cup starter, 1/2 cup warm water, and a pinch of salt. Mix until a dough ball forms.
- Oil a bowl. Place dough into bowl and turn to coat. Then let sit til doubled, 2-3 hours.
- Oil a bread pan. Kneed 2 tsp cinnamon and 1/2 cup raisins into the bread. Kneed until marbled. Place in pan and let raise another hour.
- Heat oven to 350 F. Bake bread for 30-40 minutes. Place on drying rack, and let cool 15-30 minutes.