My family and I just got to spend a long Thanksgiving weekend with my husband’s family. It was amazing to have a few days off all together, and the kids LOVED spending time with Nana, Papa, and Uncle Joe. They went on hiking adventures, helped cook delicious food, read books, and snuggled. Super cute kids. And super thankful for our family. While we were there, I had some homemade cinnamon swirl bread, made by Ehren’s Great Aunt. She makes it all by hand, and it was so yummy. It inspired this recipe. I adapted Evan’s sandwich bread, and it turned out perfectly. I am thinking about making one loaf of this bread every week, and one plain loaf as well. That way we will have one for our morning toast, and one for sandwiches. Hope you have as much success with it as I did! PS, how on the earth did something that pretty come out of my kitchen? And without a bread machine? Trust me, if I can do this, you can too! PSS, my house smelled AMAZING while this was baking. Like, ah-mazing.
INGREDIENTS:
- 4 1/4 cups Whole Wheat Flour
- 1/2 teaspoon salt
- 4 teaspoons cinnamon
- 1 1/2 cups warm water (not too hot or it will kill the yeast)
- 1/4 cup honey
- 2 tablespoons melted, Kerrygold Butter – Unsalted
- 2 1/4 teaspoons yeast
- 1 cup Raisins