Mama's Cinnamon Raisin Bread, All Rolly Uppy Like It's Supposed to Be
Since i have been an adult and away from my dear mother's wonderful kitchen where true from scratch delights are made, i have always been disappointed in things the grocery store offers with the same names. One of these things is Cinnamon Raisin Bread.
I have been more than once disappointed by a plain old loaf of bread with some cinnamon and raisins sprinkled in the dough. That's it. No artistry. No pull-apart layers. Just a big ol' fraud.
So during our recent cold snap, i requested and received from my mom THE CORRECT Cinnamon Raisin Bread recipe.
Here's basically what you do. You make the bread dough like you're supposed to, and you let it rise, and then you roll it out into a big rectangle. And then, you smear water and then a bunch of cinnamon and sugar all over it. And then you roll it all back up like a little doughy sleeping bag and put it in the loaf pan. Let it rise again and then bake.
THEN, when it's done, you let it cool, cut a slice, and toast it. Really, you should toast it. And then smear it with some real butter.
And then you close your eyes and appreciate God for makin' my mama, so she could make such good raisin bread and share the recipe with you.
It's best if you pull it apart by its rolly-uppy layers and put it in your mouth butter-side down (toward the tongue), and when you're finished with the first slice, you're pretty sure you want some more.
Here's the one i made.
From cinnamon bread
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As you can see, we forgot to take pictures before a few slices got away from us.
I got creative with the other half of the recipe. This didn't turn out nearly as yummy as the loaf because a lot of the yummy filling just burned itself onto the cookie sheet - but it looks kind of cool....
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I hope you fill enlightened, and if you want the wonderful recipe, i will share it upon request.
To further warm your evening, look here for more wonderful chicken pictures.
I have been more than once disappointed by a plain old loaf of bread with some cinnamon and raisins sprinkled in the dough. That's it. No artistry. No pull-apart layers. Just a big ol' fraud.
So during our recent cold snap, i requested and received from my mom THE CORRECT Cinnamon Raisin Bread recipe.
Here's basically what you do. You make the bread dough like you're supposed to, and you let it rise, and then you roll it out into a big rectangle. And then, you smear water and then a bunch of cinnamon and sugar all over it. And then you roll it all back up like a little doughy sleeping bag and put it in the loaf pan. Let it rise again and then bake.
THEN, when it's done, you let it cool, cut a slice, and toast it. Really, you should toast it. And then smear it with some real butter.
And then you close your eyes and appreciate God for makin' my mama, so she could make such good raisin bread and share the recipe with you.
It's best if you pull it apart by its rolly-uppy layers and put it in your mouth butter-side down (toward the tongue), and when you're finished with the first slice, you're pretty sure you want some more.
Here's the one i made.
 |
| From cinnamon bread |
As you can see, we forgot to take pictures before a few slices got away from us.
I got creative with the other half of the recipe. This didn't turn out nearly as yummy as the loaf because a lot of the yummy filling just burned itself onto the cookie sheet - but it looks kind of cool....
 |
| From cinnamon bread |
I hope you fill enlightened, and if you want the wonderful recipe, i will share it upon request.
To further warm your evening, look here for more wonderful chicken pictures.
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WHY would you put a fat loss video at the end of your awesome scrumptious cinnamon bread? It looks so yummy and pretty all braided like that... yumm
ReplyDeletehaha! sorry! that wasn't me; that was google! lol
ReplyDeletePlease, please, please could I get the recipe? And do ya think it would be a disaster if I left out the raisins? (I HATE raisins ...)
ReplyDeleteI will definitely look and see if i can discover which bread recipe i used with this. I think it was Betty Crocker. I'll get back to you. =)
ReplyDelete