It took us about three weeks to eat three loaves of cinnamon raisin bread. The bread is so delicious and has been requested by many friends and family members that I had to make another batch.
I used the same recipe for this batch but this time I increased the whole wheat flour to 4 cups, from 3 (so half whole wheat flour and half white flour). I will stick with this ratio in the future; it was perfect. I also added some cinnamon to the flour mixture for a little more cinnamon flavor. Once again this is a change that I will maintain in the future.
Some people have asked how I stored the bread. After allowing it to cool completely I sliced the loaves (I averaged 15 slices per loaf) and then froze the entire loaf. When we ate the last slice from a loaf I put the frozen loaf into the fridge. I almost always toasted the bread before eating it (with a little whipped cream cheese it is such an amazing snack). If necessary I could remove one frozen slice from the freezer and pop it right into the freezer.
The next time I made this I am going to attempt to make six loaves and my plan is not to double the recipe (because that would be an overwhelming amount of dough to work with) but to make the two batches back to back so as soon as I am done with one step from the first batch I will repeat that step with the second batch. This way there will be just a little more time in between my cinnamon raisin bread cooking sessions.
If you haven't tried this bread yet I highly suggest making it soon! It is a really good one.
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