Cinnamon Raisin Bread

My Cinnamon Raisin Bread was a success (taste-bud wise, see below for so-so aesthetics), everybody! I got the recipe from my Williams-Sonoma Baking Book, which I seriously recommend to anybody who is thinking of taking up baking as a hobby. It has a wide assortment of classic recipes (like sourdough and whole wheat bread) as well as some exciting new ones (walnut and fig bread, interesting cakes). This book has it all!

Anyways, my Sunday project was this Cinnamon Raisin Bread. The bread had two different types of raisins: ones that used to be green grapes and ones that used to be red. I had never eaten the 'used to be green' raisins nor was I actually aware that they existed. So, that was fun to try them. One difference I made to the recipe was that the book called for 'light brown sugar' but I went ahead and used 'dark'. Brown Sugar is essentially regular sugar with molasses-and I like the stronger flavor that dark brown sugar gives. If you want the recipe in its' entirety, shoot me a comment or send me an e-mail.

Haha, somehow I always manage to make one loaf look 'perfectly baked' and one loaf look 'gnarly'. It's not the pans, because they are the same brand and bought at the same time. Is it the oven?


So, I didn't get the swirls perfectly, but maybe I had better luck in the perfect looking one. I chowed down on the gnarly looking one first.


Mmm...Look at that DARK brown sugar pocket.