Sometimes I get on a kick, and I make something over and over — to the point where I make my family sick of it. That’s where this recipe comes in . I used to make cinnamon raisin bread quite regularly, so regularly that at some point Matt gave me the “I’m sick of eating this talk”. I stopped making it. A few weekends ago, when I was digging through some old paper recipes that still hadn’t made it to the iPad, I ran across the cinnamon raisin bread recipe. I took it as a sign.
The recipe is by Ellie Krieger and was posted in an issue of The Food Network Magazine. Ellie Krieger is known for healthy cooking and eating, so I was thrilled when I found the recipe. I figured if she was sharing it, I’d go ahead and consider it health food. The first time I made it, Matt informed me that the cinnamon sugar swirl wasn’t nearly as substantial as it ought to be. So I will admit that while I follow the bread portion of the recipe exactly, I might add more brown sugar, cinnamon, and raisins than what Ellie suggests. Here’s my adventure in picture form.
The best way to eat it is warm – right out of the oven with real butter. It was as good as I remembered. But don’t worry family, I won’t forget the “I’m sick of eating this talk.”