(by Tori Romano)
(adapted from allrecipes.com)
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.)