Cinnamon Raisin Swirl

Although this bread contains no whole grains, it's a delicious classic. Cinnamon raisin bread, perfect for toast. I had my best half marathon time yet (of my whole two times) with this as my breakfast of champions. (Not that it means anything, but it is really good!)


Cinnamon Raisin Loaf
2 1/4 cups plus 2 1/2 Tbsp. flour
1 3/4 water
2 Tbsp. plus 1 tsp. honey
3/4 tsp. yeast

Make a sponge by combining these four ingredients, whisking two minutes to incorporate air. The sponge should be like a thick batter. Cover with plastic wrap, and leave sit between 1 to 24 hours.

2 cups plus 3 Tbsp. flour
1/4 cup dry milk
3/4 tsp. yeast

Combine the ingredients listed above together. Sprinkle this flour mixture on top of the sponge, and cover tightly with plastic wrap. Allow this to ferment 1 to 4 hours at room temperature. (The sponge may bubble through the flour, which is perfectly fine.)

9 Tbsp. butter, softened
2 1/4 tsp. salt
1 cup raisins (I used a combination of golden and regular)

Add the butter to the bowl, and mix on low speed with the dough hook until the flour is moistened enough to form a rough dough. Cover with plastic wrap, and let rest 20 minutes.

Sprinkle on the salt, and knead the dough on medium speed 7 to 10 minutes. The dough will not come away from the bowl until toward the last minute of kneading. Dough should be smooth and shiny and stick to your fingers. Cover with plastic wrap, and let rest 10 minutes.

Add the raisins on low speed for about 2 minutes. It's fine if they are not all incorporated, as they will be when you roll the dough. Place the dough in an oiled bowl, cover tightly, and let rise until doubled, about 1 1/2 to 2 hours. On floured surface, press dough into a rectangle shape, maintaining as many air bubbles as possible. Give the dough a business letter turn. Place dough in greased bowl, cover, and refrigerate 1 hour to firm the dough for rolling.

1/4 cup plus 2 Tbsp. sugar
4 tsp. cinnamon
2 Tbsp. lightly beaten egg

Whisk together sugar and cinnamon. Remove dough from refrigerator, half of the dough at a time. Roll each piece of dough to a 7 1/2 by 14-inch rectangle. Using your fingers, press dough gently to indent to prevent air bubbles. Brush dough with egg, leaving a 3/4-inch margin on all sides. Sprinkle half the cinnamon mixture on each piece to evenly cover the dough. Roll the dough tightly, brushing the top with egg to hold the dough together as you roll. Tuck the ends underneath, and place in two greased 8 x 4 bread pans. Repeat for second loaf.

Cover the pans loosely with oiled plastic wrap. Allow them to rise 1 to 2 hours or until the center is 1 1/2 inches above the sides of the pan. Meanwhile, preheat oven to 350ºF.

Bake bread 50 minutes or until loaves are a medium golden brown. Remove from oven, and brush tops with butter immediately. Remove from pans, and cool on wire racks. Makes 2 loaves.

Kiwi Sorbet

This is an extremely simple recipe to make, and it's delicious! Of course, like all homemade ice cream treats, it freezes completely solid. That helps justify eating as much of it as possible when it is freshly frozen!

Kiwi Sorbet
1 cup water
1/2 cup sugar
6-7 kiwis, peeled
2 Tbsp. lemon juice

Bring water and sugar to a boil over medium heat to make a simple syrup. Remove from heat, and stir until sugar is completely dissolved. Set aside to cool.

Puree kiwis in food processor until smooth.

Combine cooled simple syrup, kiwi puree and lemon juice in ice cream maker. Freeze according to manufacturer's instructions, letting it churn until you get your desired consistency.

Pain Tunisien (Tunisian Semolina & Olive Oil Bread)

This looked like a fairly easy bread that did not require me to grind wheat flour. (I know that's not a time-consuming nor difficult task. However, it's something I don't quite have the ambition to do today after running a half marathon.) Hopefully this bread will get my husband through the week at work.

P.S. My husband loved it! Said it was spectacular!

Pain Tunisien (Tunisian Semolina & Olive Oil Bread)
2 tsp. dry yeast
3/4 cup water, divided
1 1/2 cups semolina flour
1 3/4 cups flour
1 1/2 tsp. salt
1/2 cup olive oil
Egg wash made with 1 egg yolk & 1 Tbsp. water
4 Tbsp. sesame seeds

Sprinkle yeast into water in a bowl. Let set 5 minutes, stirring to dissolve. Meanwhile, mix flours and salt in a large bowl. Make a well in the flour, and add the olive oil and yeast water. Either use electric mixer or wooden spoon until stiff dough forms. Knead until dough is smooth and elastic.

Cover dough, and let rise until doubled, about 1 1/2 hours. Punch down the dough, and let it rest 10 minutes. Divide dough into two equal pieces. Working on a lightly floured surface, shape each piece into a flattened round about 7 inches in diameter and 1-inch thick.

Place dough rounds on oiled baking sheets, and cover with a dish towel. Let rise until doubled in size, approximately 30-45 minutes. Meanwhile, preheat oven to 400ºF. Brush loaves with glaze, and sprinkle with sesame seeds. Prick loaves all over with toothpick to prevent air bubbles. Bake bread 30 minutes until golden brown and hollow sounding when tapped underneath. Turn onto wire rack to cool.

Cranberry Nut Muffins

These are good muffins, although my favorite use of cranberries is still the bread with cranberries, walnuts, bananas and such. Still, quick and easy. (And I'm nearly done with my supply of frozen cranberries!)


Cranberry Nut Muffins
1 1/4 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup pecans, coarsely chopped
1 egg, beaten
3/4 cup milk
2/3 cup sugar (or sugar substitute)
4 Tbsp. butter, softened
1 1/2 cups cranberries

Preheat oven to 350ºF. Grease 10 muffin cups or line with paper wrappers. Sift together flour, baking powder, baking soda, and salt into a large bowl. Stir in the pecans, and make a well in the center. Put the remaining ingredients into a separate bowl, and mix those until thoroughly combined. Pour those ingredients and cranberries into the flour mixture. Gently fold ingredients together to form a moist batter.

Spoon batter into prepared muffin tins, filling full. Bake 15 minutes or until golden brown and toothpick inserted into center comes out clean.

Victorian Milk Bread

This is a good basic white bread, nothing spectacular. Of course, it still tastes better than processed white bread!

Victorian Milk Bread
2 tsp. dry yeast
1 tsp. sugar
1 1/4 cups lukewarm milk
3 1/2 cups flour
1 1/2 tsp. salt

Sprinkle yeast into water in a bowl. Let set 5 minutes, stirring to dissolve. Meanwhile, mix flour and salt in a large bowl. Make a well in the flour, and add the egg and yeast water. Either use electric mixer or wooden spoon until stiff dough forms. Knead until dough is smooth and elastic.

Cover dough, and let rise 45 minutes. Punch down the dough, and then cover and let rest until doubled, about 45 minutes.

Grease an 8 x 4 loaf pan with butter or butter spray. Shape the loaf into an "S" shape by shaping dough into a log and placing into pan, curling the ends to resemble an "S."

Cover with a dish towel, and let rise until it is about 1 inch above the pan, approximately 1 hour. Meanwhile, preheat oven to 400ºF. Bake bread 45 minutes until golden and hollow sounding when tapped underneath. Brush loaf with butter immediately upon removing from oven. Turn onto wire rack to cool.