Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.
This month I was assigned Avril’s blog Baking and Creating with Avril. Avril and I couldn’t be more opposites. I am very hesitant when it comes baking (blogging helps me get over my fears), yet Avril’s blog is almost entirely made up of sweets! She’s also from New Hampshire. One of my best friends is from NH and I know from the amount of complaining she does about Florida summers and winters that this Florida girl lives a completely different lifestyle from Avril.
Despite my apprehension, I searched through her recipe index and saved five contenders to my secret Pinterest board. Funnily enough, all of them involved cinnamon. (Cinnamon Roll Cheesecake, Apple Cinnamon Rolls, Apple-Pear Bread, Applesauce Spice Cake, and Cinnamon Raisin Bread)
And when I was placed on bed rest and my mom was still in town, she tackled my Secret Recipe Club assignment for me. And my mom likes baking! I allowed Mom to pick what she wanted to make from my above list. I’m ecstatic that she chose the cinnamon raisin bread! (Hopefully I’m not breaking any club rules my having Mom make it for me… I watched and directed…)
This recipe makes three loaves of bread. I only have two loaf pans. So we divided the last third into 8 miniature loaves to fit my miniature loaf pan. I imagine this bread would make for phenomenal French Toast, but it didn’t last long enough for that to happen. I had 3-5 slices of cinnamon raisin bread toasted with butter a day!
Cinnamon Raisin Bread
- 2 C warm water (105 – 110 degrees F)
- 1 1/2 tbsp Kosher salt
- 1/3 C + 1 1/2 tbsp sugar, divided use
- 2 pkts active dry yeast
- 1 C buttermilk
- 6 1/2 C flour
- 1 egg
- 1 1/2 tsp cinnamon
- 1 C raisins
- Dissolve yeast in warm water with the kosher salt and 1 1/2 tbsp sugar. Let sit for 5 to 10 minutes, until frothy.
- In the bowl of a stand mixer, combine yeast mixture with the buttermilk.
- Add the flour to the yeast and buttermilk and knead with the dough hook until it pulls away from the bowl and comes together around the dough hook. Add a little bit more flour if needed.
- Cover the dough with a dish towel and rest for two hours, or until doubles in size.
- In a small bowl, beat the egg with 1 tbsp water to create an egg wash.
- In a small bowl, mix the remaining 1/3 C sugar with the cinnamon.
- Divide the dough into thirds. Roll each third on a floured surface to 1/4″ thickness. (Make sure the width of the dough will fit in your loaf pan.)
- Brush the dough with egg wash, sprinkle with cinnamon sugar, and top with raisins.
- Roll the dough width-wise and tuck the ends (see pictures above). Place in greased loaf pans. Cover with a dish towel and allow the dough to rise another 40 minutes.
- Preheat oven to 375 degrees F. Bake for 35-40 minutes, or until the internal temperature reaches 190 degrees F. Let cool completely before slicing.
*This recipe is adapted from Avril at http://bakingandcreatingwithavril.blogspot.com/2010/03/cinnamon-raisin-bread.html?m=1*
To see the other bloggers who participated in the Secret Recipe Club this month click here: