Cinnamon Raisin Bread

A couple of weekends ago, I woke up to a craving of sweet bread. Leafing through Rose Levy Beranbaum's Bread Bible, I saw a recipe that looks good: Cinnamon Raisin Bread.

As with most bread recipes that I found, it requires the dough to be refrigerated overnight. I don't have time for that, so I cheated and did everything in 1 day.

First, combining the dry ingredients and added honey to it.

Water is added, then mixed the dough with a wet spoon.

Then poured the remaining dry ingredients on top and let the dough ferment for several hours. I don't have a lot of time so I only let it sit for 3 hours.

Even though the fermentation process is shorter,look at all that yeast bubbles!

Mix the dough.

Kneaded dough. The recipe gives option to knead with machine or by hand. I like kneading dough by hand.

Incorporating raisins.

The dough is then placed back into the container/bowl to rise. 1 1/2 hour later this is what it looked like.

Rolling out the dough.

Into the container it goes.

The baked bread.

I wish I had taken a better picture of the bread but by the time it was done, it's dark outside.

Love how golden the crust is :).

Tasting impressions:
YUM! I love cinnamon and raisin so this bread is right up my alley. I thought I'd put a lot of cinnamon already but it's not enough. More cinnamon next time!