Cinnamon Raisin Craisn Bread

A week ago we had a no-snow day.  Baking bread seemed like the perfect activity - I needed something to help me feel warm and cozy. It was very cold and we were sad about there being no snow to play in.  

This is the GRIT's recipe.  It was so easy and delicious.  One of the easiest yeasted breads I've ever made.  I liked the combination of both the raisins and craisins.  I kept thinking how it would be yummy to change things up...maybe doing just craisins w/ some orange zest?  

I completely recommend this recipe.  The GRIT cookbook never disappoints.  For those that live in Richland County, SC -- you can check this cookbook out from the Richland County Public Library.

1-1/4 cups very warm water

1 tablespoon fast-rising dry yeast

1/4 cup packed light brown sugar

1 cup whole wheat flour

6 tablespoons butter

1 teaspoon, plus a pinch salt

1/4 cup honey

1 teaspoon, plus a pinch cinnamon

1 teaspoon pure vanilla extract

2 teaspoons freshly sqeezed lemon juice

1/4 cup crushed wanuts

1-1/2 raisins, craisins, or blend of both

2-1/2 cups all-purpose flour

Thoroughly combine water, yeast, sugar, and whole wheat flour in a large bowl.  Cover loosely with plastic wrap.  Allow to sit in a warm place (75-80 degrees F) for 20 - 30 min.  

Melt butter and pour into a small bowl.  Add remaining ingredients except all-purpose flour.  Allow to cool.  Combine butter mixture with yeast mixture and add all-purpose flour.  Knead vigorously with mixer or by hand on floured surface for 3 to 4 minutes (I did this by hand).  Cover bowl loosely  with plastic wrap and allow to rise in warm place until nearly doubled in size.

Preheat oven to 375.  Grease an 8-1/2 x 4-1/2 inch loaf pan.

Punch down dough and form into loaf, gently tucking dough toward center of bottom and lightly stretching the top to a smooth tightness; allow to rise 5 min.   Place in prepared loaf pan.  Bake on middle oven rack for 35 min.  or until nicely browned and hollow-sounding when tapped on bottom.  Cool for 10 min. in pan then remove bread to a wire rack to cool completely.

Slice thick, toast well.  Freezes well too.