One of my favorite things about blogging is the genuine connections and friendships that blossom from virtual meetings out here in the blogosphere. Speaking of genuine connections, I would like to introduce you to my blogging friend Robyn.
Robyn was one of the first bloggers that I connected with that I had not previously met in person. Somehow (I think through a mutual friend’s blog – Feed Yard Foodie), she found me, reached out as a seasoned blogger, we connected and have been friends ever since.
Although we have never met in real life, we are both native Nebraskans, share a love of photography and the outdoors, and write about our lives as rancHERs on our respective blogs – me here and Robyn at The Ranch Wife Chronicles. Robyn is here today to share her recipe for the Best Ever Cinnamon Raisin Bread.
Without further ado, here’s Robyn…
Last summer, I tried Terryn’s recipe for Best Ever Buns. I like making my own bread and this recipe caught my eye as it is simple. After baking up a batch its name doesn’t disappoint!
One day I was thinking about what to make for breakfast and cinnamon raisin bread crossed my mind. My next thought was “Why couldn’t Terryn’s recipe work to make the cinnamon raisin bread?” I decided to give it a try. My Mom likes to say that a recipe is just a guideline. Most of the time that idea works and I found out Best Ever Buns make for delicious Cinnamon Raisin Bread.
For the Bread
- 1 ¼ cups warm water
- 2 tablespoons sugar
- 1 tablespoon yeast
- 3 cups flour
- 1 teaspoon salt
- 3 tablespoons cold butter, cubed
For the Filling
- Brown Sugar
- Whisk together in a stand mixer 1¼ cup warm water, sugar, and yeast. Let the mixture stand for 10 minutes.
- Measure 3 cups flour and 1 teaspoon salt into a bowl and set aside.
- Turn the mixer on low and gradually add flour and salt. Increase mixing speed and mix for 3-5 minutes.
- Turn the mixer off, remove dough from the mixer hook, or paddle if you don’t have a hook, and add the cubed butter. Turn the mixer back on to low and gradually increase speed to high, mixing until the butter is completely incorporated into the dough.
- Take the dough out of the stand mixer; gently knead until the dough becomes smooth. Form the dough into a ball, place in a large greased mixing bowl and set in a warm location. Let the dough rise for at least an hour, or until doubled in size.
- Once the dough has risen, turn onto a work surface. Roll out into a rectangle about 1/8” thick. Place your bread loaf pan on the end of the dough to measure and make sure the dough is not too wide to fit in the pan.
- Spread a thin layer of melted butter over the surface of the dough. I use a paint brush designated for food only. Evenly sprinkle buttered dough with brown sugar, cinnamon and raisins. I didn’t include amounts as I eyeball these ingredients while sprinkling them on the dough. This step is also dependent on your personal preference for sweetness, cinnamon and amount of raisins.
- Start on a short end and roll dough towards you. Keep the dough roll as tight as you can. Pinch the seam closed when you reach the end of the dough roll.
- Place dough in the greased bread loaf pan, brush with melted butter, and let rise another 30 minutes.
- Place in a 375 degree, pre-heated oven and bake for 17 minutes, or until light golden brown.
- Remove the cinnamon bread from the oven and let cool. Slice and serve as desired.
- *Sometimes I make 3 or 4 small loaves instead of 1 big loaf. The smaller loaves take less time to cook than the big one.
Doesn’t that bread look delish?!?! What about you do you also regard recipes as more like guidelines than actual rules? If so, what are some recipes that you have transformed into something even more scrumptious? I’d love to hear about them, so leave your thoughts in the comments. 😉