It’s Friday, which means it’s obviously confession time. This week’s confession? I’ve ALWAYS been a rules girl. To the point where I’m pretty sure people have disliked me for being such a stickler (though parents lovee me!). If you give me a task with a set of rules, I will absolutely not break them. And if I do, I’ll feel a HORRIBLE sense of guilt about it. In some ways, I think this makes me an excellent worker. Give me a job and I get it done, correctly. In other ways, it has me driving myself crazy and being all sorts of nervous to take creative steps. Which is bad since I consider myself a very creative person.
What did this mean when I was younger? I rarely got in trouble. I rarely disobeyed my parents or any form of authority. I didn’t drink or party in high school and I most always turned homework assignments in when they were due. Because those were the rules! And what are rules, darn it, if they’re not meant to be followed? Oh, they’re meant to be broken? That never even crossed my mind.
What does being a stickler for the rules have to do with my cooking? It means that sometimes I follow recipes too closely. I tend to let the instructions and exactness of recipes get in the way of my creativity and freedom; and sometimes even intentions.
Which is exactly why I forgot to put raisins in my Cinnamon Raisin Bread. Thus making it Cinnamon (Raisin) Bread, instead. You see, the Pioneer Woman didn’t have raisins in hers. But I wanted them in mine. However, when I got to the step where I should add the raisins I got way too excited that my dough looked just like her dough. And I rolled up my bread, sans raisins.
But still, this bread was AWESOME. with a capital AWE. Actually, make that every letter capital. Because it was that good. So good, I’m highly considering making a loaf of it every Sunday for the week. But instead, I think I’m going to challenge myself to a new bread every week. But first I might try this one again with raisins. Though I can’t complain about how it turned out.
But by all means, go ahead and break my rules. If you dare. No really, they’re meant to be broken. I promise.
Cinnamon (Raisin) Bread:
- 1 C milk
- 6 T butter
- 1.5 t active dry yeast
- 2 whole eggs
- 1/3 C sugar
- 3.5 C all-purpose flour
- 1 t salt
- 1/3 C sugar
- 2 T cinnamon
- 1 egg + milk, mixed together for brushing
- Softened butte, for smearing and greasing
- Rasins. If you want to break the rules.
(Look! There are raisins in my photo!)
First, melt the butter with the milk in a saucepan.
Heat it until very warm, but don’t let it boil!
Once the butter is melted, allow the mixture to cool until still warm to the touch, but not hot.
Sprinkle the yeast over the top of the butter/milk mixture, stir it gently, and allow it to sit for 10 minutes.
In a separate bowl, combine the flour and salt and set aside.
In the bowl of an electric mixer, mix sugar and the 2 eggs with the paddle attachment until combined.
Pour in the butter/milk/yeast mixture and stir to combine.
Add half the flour/salt mixture and beat on medium speed until combined. Then add the other half and beat again until combined.
Now, switch to the dough hook attachment on your mixer. I was kind of excited because I had never used my dough hook attachment before!
Let this knead the dough on medium speed for about 10 minutes.
This was super loud and made me quite glad nobody lives below my apartment. Also, my dough was super sticky after 10 minutes, so I followed P-Dub’s directions and added about another 1/4 C of flour and beat for 5 more minutes. Much better.
Now it’s time for some rising action! Warm a glass or metal bowl (just let it sit with super hot water in it and then empty the water). And pour in some canola oil. Toss the dough in the oil to coat and then cover the bowl with plastic wrap. Find a warm place to set the bowl for 2 hours.
I turned the AC off and turned the oven on and put the bowl on top. It didn’t really appear to be rising much… But after 3 hours, I decided to just go for it.
Now, flour your surface (and rolling pin!). And roll the dough into a rectangle. Make sure it’s not wider than the length of the loaf pan you’re going to use. And make sure the length is about 18-24 inches long.
Mix together 1/3 C sugar and 2 T cinnamon.
And smear some melted butter on your dough rectangle.
Then sprinkle the cinnamon/sugar evenly over the “butter-smeared” dough. Yum.
Here was also where I should have added some raisins in. But instead I was thrilled that I actually managed to roll the dough out into a semi-rectangle. I followed directions. Yay!
Now, starting at the far end, roll the dough toward you, keeping tight and contained. Pinch the seam to seal it.
And place in your well-buttered loaf pan seam-side down.
I can’t find my loaf pan and imagine I must have left it at my old apartment. So, a glass baking dish had to do for now.
Back to the adventures of rising. Cover your pan with plastic wrap and allow to rise for another 2 hours. Can we get some cinnamon (raisin) bread up in here, already?
Once again (much to Chris’s dismay), I turned off the AC and on the oven. I put the glass baking dish on top.
Also, this is the point where I noticed the container of raisins sitting untouched on the counter. I briefly contemplated un-rolling the dough and adding them in. But that thought lasted about 2 seconds before I realized it was insane. So, I shed a few tears and went on with me bread sans raisins.
A couple hours later and it looked like it had risen a bit, but not really much to write home about. Huh.
Anyway, I continued on. Heat the oven to 350 degrees. And mix your last egg and some milk together to smear over the top.
Bake it for 40 minutes on the middle or lower rack of your oven (not the highest!).
By the time I took the bread out of the oven it was about 11 p.m. And I thought it was pretty ugly-looking.
Especially, this big rip on one side. Boo hoo. But I covered the bread up and went to bed, figuring I’d deal with it in the morning. When I might actually be in the mood for cinnamon (raisin) bread.
Surprisingly, when I woke the next morning, the bread was much more attractive looking. Hey there, Mr. Loaf.
Guess it just needed a good night sleep. Just like me.
I didn’t take another photo of the ripped side, but it was barely even noticeable in the morning.
For my first real loaf of bread, I was quite happy. I might have even patted myself on the back. Oh and PS? It smelled SO good.
But what was I most excited for? To see the swirl. Obviously.
Yay! The swirl is there! It worked! I don’t know why it wouldn’t have (especially since I followed the rules so exactly), but I was nervous.
Sorry for all the photos. I’m proud of myself, OK? 
Like, really, really proud of the swirl. I guess following the rules paid off this time.
Of course, I toasted some slices of the bread right up and devoured them for breakfast.
Sure, they would have been better with raisins. But there’s always next time.
This definitely won’t be the last time I make this here bread. But I’m serious about making a new bread every week. I might even, gasp, attempt to break some rules! Maybe by the end of this, I’ll even come up with my own bread recipes!
Actually, I’m making a very different type of bread tonight, but I’m not telling you what yet. We’ve got “Hurricane Earl” coming into Boston (in quotes because I have a feeling it will just be a rain storm), so Chris and I are planning on cooking a big dinner and likely watching some Dateline. Or The Lovely Bones, which we just got on Netflix. And you?
Let’s just hope the rain doesn’t last for this entire Labor Day weekend.
Are you a stickler for the rules?
And furthermore, what kind of bread should I attempt next week? I got an autographed copy of Healthy Bread in Five Minutes a Day from last year’s Foodbuzz Festival and there are some beautiful breads in there!
Happy long weekend!
[Sues]
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oh i love breaking rules, only if I know I can get away with it….there is always a gray area with rules;)
i love cinnamon raisin bread, and to tell you the truth i actually contemplated buying a loaf at the store the other day but talked myself out of it. so im guessing with this recipe you shouldnt expect to have bread the same day unless you like your bread in the middle of the night?
Yum! This turned out great. I love the swirl. Makes it so fun. I just BOUGHT a loaf of apple crunch bread from Great Harvest bakery. It’s like dessert, but way too good to just have one piece.
@Genesis- Well, technically if you start earlier in the day, you can definitely enjoy it. You need a total of 4 hours rising time and 40 minutes baking time. Prep time might take you about 40-60 mins total. So, if you started this bread at 11 a.m., you could devour it by 5 p.m. Me? I didn’t start until 3.
Cinnamon bread! Personally, I’m anti-raisin-in-bread, but hey, to each her own. If you’ll pardon the self-linkage (and the old post with terrible photos), this dill bread is so good that if I forget to make it for family holiday events I get yelled at.
Your bread looks awesome! My husband wouldn’t even it with raisins anyway so rules-shmules! I can’t wait to try it!
sounds like we were alot alike
this looks AMAZING!! i bet it would make some killer french toast, too.
forget french fries.. cinnamon bread is my new craving of the moment!!
oh yum. i have been wanting to make this recipe & yours looks just like PW’s! sweet. i am so into following the rules. i don’t like getting in trouble. once i got a detention in jr high & i thought the world was going to end. all the girls in my gym class got detention because of a mis-communication. we got off early for good behavior but still it was traumatizing!
So delicious, homemade treats are always better than store bought!!
Wonderful! The cinnamon swirl looks amazing in this bread!
I am a stickler about the rules everywhere but in the kitchen…which is probably why I avoid baking so much!
That is one pretty perfect loaf of bread. It is gorgeous and I’m sure delicious as well. Have a great holiday. Blessings…Mary
I wish I know how to make bread…
The Peach Kitchen
peach and things
blowing peachkisses
Yep. I’m a stickler for rules too. This is NOT a good thing in a cook. It makes me less creative. I’m getting better though.
Your bread looks lovely, with or without raisins!
Gorgeous cinnamon swirl bread! I’m going to make a concerted effort to bake more yeast breads this fall & winter, and your lovely photos are inspiring me to get a jump-start on that effort now
oh this bread looks amazing and I would have never missed the raisins! I won Healthy Bread in 5 Minutes a Day and have made sooo many great recipes from it! Have fun!
I’ve pretty much been a stickler for the rules as well. Except for that one time when I was 14 and I snuck out to go to a club. Or tried to. I was definitely caught. Thankfully, my parents seem to have forgotten about that.
I so often forget to include things in recipes that I wanted to switch up because I follow the instructions too carefully! This looks awesome though. That swirl is hypnotizing.
god you’re KILLING ME with that loaf! i doubt i would have the patience to make it, but if i did, i would even add some figs to that stuff. yeah, you heard me – cinnamon fig bread!!!
What great looking bread, Sues! I pretty much follow most rules except when I’m in the kitchen…one of the reasons I love to cook/bake is that I can bend the rules here and express my creativity. It is here that I can experiment and hopefully improve on the existing recipe I am using. For instance, I would have definitely added the raisins and maybe even frosted the whole loaf with a simple glaze. Here’s to many more successful bread baking experiences!!
I am totally a stickler for the rules as well. A goody-two-shoes through and through. As in, I feel guilty when I change the recipes. Please do not tell the Pioneer Woman that I have made her comfort meatballs with ground turkey. Please.
Yay! Successful bread-making experiences are always so wonderful!
Rules should be broken. That’s why they were written in the first place. ha! Just sprinkle some raisins on top, and you’re good.
Tasty bread.
I used to be the exact same way (I’m not exactly sure what changed and when? But I think I have.
This bread looks fantastic!
Your bread came out awesome!! Mmm I haven’t made homemade bread in far too long, and I too get excited about using my dough hook
. Some hurricane huh?? Haha
I’m a rules stickler, too, but I’m kind of the opposite with recipes. I experiment a lot!
Your bread is so pretty. I love the swirled effect. I’m definitely going to give it a try! My summer fave has been whole wheat sour dough. It makes a great sandwich bread.
I, too, am definitely a rules girl! It’s been an adventure these past few months pushing myself to create my own adaptations etc to recipes. Blogging has definitely made me want to move out of my own comfort zone. Admittedly, it doesn’t always work but I’m always extra proud when it does! This bread is GORGEOUS!! The swirl looks nothing less than perfect. Is it extreme to try your own ciabatta next? I’ve always want to make my own ciabatta. I’ll live vicariously through you if you do!
I am a rules girl in a lot of ways- and lets face it, sometimes (like in kindergarten) there are rules for a reason
But sometimes I take out my camera and take a picture anyway even though they say not to, then I am not a rules girl.
Following the rules definitely was worth it here though- your bread looks AMAZING!
Your bread turned out amazing! I’m sure it will be awesome when you add the raisins though
I’m pretty much a rule follower as well. My boyfriend is constantly making fun of me for it (let’s just say he is my EXACT opposite), but I like it. Plus if I ever do have to “bend” the rules, I don’t feel bad about it
Ohmygoodness. Cinnamon raisin bread is one of those things that reminds me of my childhood. I used to request it on the Sunday shopping list with a note that said “(and butter too!)”. I can only imagine how much more satisfying it is hand made!
It looks great! I don’t think I could stop at eating just one slice.
Love the pictures! This looks delicious and I don’t even miss the raisins. I’m a rule follower too, so I can see how you would have missed them!
oh my that looks good – a huge cinnamon roll! what a yummy breakfast treat. i do not mind breaking a few rules but on the whole i think i do stick to the important ones ;o)
Wow, I’m super impressed with your bread-making skills! The little swirl came out perfect. I can just imagine the lovely smell
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You make it look so easy! I love cinnamon swirl bread so I may just have to experiment with this recipe. Thanks for the tips!
Looks amazing, and so professional!! YUM!
Yummy! The swirls in your bread looks amazing. I can imagine the thick slices of French toast made out of this bread now.