RLB Cinnamon Bread

Yield: 2 loaves of bread


2.25 c + 2.5 tbsp all purpose flour
1.75 c warm water
2 1/3 tbsp honey
3/4 tsp yeast


  1. In a mixer bowl or other large bowl, combine the flour, water, honey, and instant yeast.
  2. Whisk until very smooth to incorporate air, about 2 minutes.
  3. The sponge will be the consistency of a thick batter.
  4. Scrape down the sides of the bowl and cover it with plastic wrap.
  5. EITHER:
    1. Let rest 1 hour; OR
    2. Lest rest 1 hour then fridge for up to 24 hours to develop flavor.


2 c + 2.25 tbsp all purpose flour
1.75 c nonfat dry milk
3/4 tsp yeast
1 stick + 1 tbsp unsalted butter, softened


  1. Mix well add above to sponge.
  2. RISE 1-4 hours at room temperature.


  1. Deflate.
  2. Mix in kitchenaid mixer on low.
  3. Add 2.25 tsp salt.
  4. Add 1 c raisins
  5. Let dough rest, covered, for 10 minutes.
  6. In small bow, beat 1 egg.
  7. In second bowl, beat 1/4 c sugar + 2 tbsp sugar and 4 tsp cinnamon together.
  8. Cut dough into half, two loaves.
  9. Roll out one loaf, cover with egg wash, add cinnamon sugar.
  10. Do the same for the second loaf.
  11. Cover both the loaves with plastic wrap and let RISE 1-2 hours.


  1. Preheat oven 350 F.
  2. Bake 35-40 min.
  3. Brush tops of bread with melted butter.
  4. Let cool a bit before taking out of loaf pans.


 NOTE: This is a fiddly recipe. I wouldn’t make it again, it’s too much of a bother. However, it does taste great, especially lightly toasted with a huge lump of butter.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s