After a long day at work, I often find myself in the kitchen creating something delicious to help relieve the stress. I can honestly say that it is not because I am wanting to make something to cure a sweet tooth, but, more-often, it is the organic process of creating something with my hands that can help alleviate my worries. Today was one of those days.
My normal go-to on days like this are cakes, pies and cookies, but, today, I decided to make a hearty cinnamon raisin bread. While watching one of my favorite cooking shows, I saw the recipe for Irish Soda Bread and immediately became inspired to blend the recipe with my love of raisin bread. The result? Delicious. This bread is great for a brunch or a breakfast treat, toasted crisp and spread with either butter or, dare I say, peanut butter!
Ingredients: Preheat Oven Temperature 375 degrees
4 cups all purpose flour
1/4 cup sugar
1 1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 stick butter (4 Tablespoons), cubed
1 3/4 cup buttermilk
1 egg, beaten
1 cup raisins (lightly dusted with flour)
1. In a mixer, blend together the dry ingredients.
2. After cubing the cold butter, add to the mixture until it looks like small peas. This ensures the butter is well distributed.
3. In a measuring cup, combine the buttermilk and egg.
4. Slowly add the liquid to the mixture with the mixer going.
5. When just combined, add the raisins to the mixer and mix long enough to just distribute.
Note: The dough will be VERY sticky, but this is what you want. Do not over mix!
6. Turn the dough out onto a floured surface and kneed just enough to form into a ball.
7. Place the dough ball onto a baking sheet lined with parchment paper.
8. Slice a very shallow "X" into the top of the ball.
9. Bake for 45-55 minutes. The bread should be crisp on the outside and a toothpick should come out clean when tested.
10. Allow to cool and then slice.
Enjoy!!!
Adapted from the original recipe by Ina Garten on Food Network.
My normal go-to on days like this are cakes, pies and cookies, but, today, I decided to make a hearty cinnamon raisin bread. While watching one of my favorite cooking shows, I saw the recipe for Irish Soda Bread and immediately became inspired to blend the recipe with my love of raisin bread. The result? Delicious. This bread is great for a brunch or a breakfast treat, toasted crisp and spread with either butter or, dare I say, peanut butter!
Ingredients: Preheat Oven Temperature 375 degrees
4 cups all purpose flour
1/4 cup sugar
1 1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 stick butter (4 Tablespoons), cubed
1 3/4 cup buttermilk
1 egg, beaten
1 cup raisins (lightly dusted with flour)
1. In a mixer, blend together the dry ingredients.
2. After cubing the cold butter, add to the mixture until it looks like small peas. This ensures the butter is well distributed.
3. In a measuring cup, combine the buttermilk and egg.
4. Slowly add the liquid to the mixture with the mixer going.
5. When just combined, add the raisins to the mixer and mix long enough to just distribute.
Note: The dough will be VERY sticky, but this is what you want. Do not over mix!
6. Turn the dough out onto a floured surface and kneed just enough to form into a ball.
7. Place the dough ball onto a baking sheet lined with parchment paper.
8. Slice a very shallow "X" into the top of the ball.
9. Bake for 45-55 minutes. The bread should be crisp on the outside and a toothpick should come out clean when tested.
10. Allow to cool and then slice.
Enjoy!!!
Adapted from the original recipe by Ina Garten on Food Network.
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