Growing up, we always had a loaf of store-bought cinnamon raisin bread stashed in the freezer, ready to be toasted on-demand. Now, I've moved on to homemade cinnamon bread (and to be honest, I'm happy to lose the raisins). It takes a little more effort with the proofing and rolling, but we're bakers. We live for a little more effort. The other great thing? This recipe makes two loaves, so you can keep one yourself and gift one to a friend. I recently made this recipe with my dad—he kept one loaf and I took the other. Win-win! —Emily, Bakeable editor
P.S. Got a baking question you'd like answered in this newsletter? Email me at bakeable@tasteofhome.com.
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