Bah’s Cinnamon Bread
Ingredients:
3-5 cups bread flour
1 1/2 packages rapid rise yeast
1 tsp sugar
1 1/2 cups tepid water
1 cup raisins (optional)
1 tsp salt
1/2 cup cinnamon
1 1/4 cup sugar
- Mix yeast and 1 tsp sugar with tepid water. Let this mixture start to foam for about 10 minutes.
- Add 3 cups of flour and the raisins and stir until mixture starts to mold together. Keep adding flour slowly, kneading until the flour is able to form into a ball and feels slightly sticky.
- Roll with a rolling pin on floured wax paper, using a little extra flour to keep from sticking to any surfaces. Roll long and wide enough to fit the baking bread pan, which needs to be well greased or silicone.
- Mix the cinnamon and 1 1/4 cup sugar. Spread on rolled out dough until completely covered. Start rolling tightly at one of the long ends, with floured hands, to make the layers of spiral cinnamon throughout the loaf.
- Pick up rolled dough and place in a bread pan. Bake at 375 degrees Fahrenheit/190 degrees Celsius for about 35 minutes or until browned all around the loaf.
- Eat warm.
This bread recipe was a staple in my family when we went to visit my grandmother, who we refer to as Bah. This bread always makes an appearance during holidays and trips to the beach, and rarely lasts for more than a few hours before we’ve eaten all of it. This is her own recipe that she uses every time she makes the bread, and it has consistently held up over the years as a family favorite. My brother’s aversion to raisins makes them an optional element within the recipe, but their inclusion adds additional sweetness that the rest of my family and I enjoy.