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Cinnamon Raisin Bread

(by Tori Romano)

(adapted from

2 1/4 t. yeast

1 c. milk, at room temperature

3 T. butter, softened

3 T. honey

1 T. brown sugar

1 egg, beaten, at room temperature

1 t. salt

1 t. ground cinnamon

3 c. bread flour

1 c. raisins

Proof yeast in a small amount of water to cover for 10 minutes.

Combine in a large bowl with milk, butter, honey, brown sugar, egg, salt, and cinnamon.

Mix in the flour, then transfer the dough to a floured surface and knead until it’s smooth and no longer sticky when poked with a finger, kneading in the raisins toward the end.

Preheat oven to 350 F.

Place dough in a lightly oiled 9 x 5 loaf pan and bake for 20 minutes or until the top is golden brown.

(Read Breaking B(re)ad, the story that accompanies this recipe.)

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