During my nightly study of the Joy of Cooking, I came acrost the recipe for cinnamon raisin bread. Since pretty much any white bread recipe can have 1/3 of its flour replaced by wheat flour, I thought I'd make this bread a little more nutritious.
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| look at those swirls of cinnamon sugar and raisins! (note there are little gaps, so not all the dark things you see are cinnamon sugar. that would be overwhelming/gross) |
After church, when all the other little brats would be piling their plates up with cookies with their sticky little fingers, I was the adorable little girl quietly munching on super-sugary cinnamon raisin bread. Ok, maybe the details are a little off, but I really did enjoy eating pieces of this nummy bread.
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| when I started cutting the bread, I freaked out because it looked so perfectly chock full of raisins! |
The recipe can be found in the
Joy of Cooking (duh) or
here. It ends up that lady already copied the recipe verbatim from the cookbook, so just follow that so that I don't have to retype it! The only change is that I replaced 1/3 of the all-purpose flour with wheat flour.
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| even the end piece, which is usually sad and lame, had an abundance of raisins! a bit lighter on the cinnamon sugar, but still nommity. note this was the FIRST end piece, not the last. I did not devour an entire loaf already. |
