I have been on a raisin kick recently for some unknown reason (maybe I need iron?), and, after my bread-making success a few weeks ago, I decided to combine my raisin obsession with my bread making skillz.
I popped open my trusty Artisan Bread in Five Minutes a Day book and found a recipe for cinnamon raisin swirl bread made with a buttermilk dough base. So good. So, so good. And so, so easy to boot since it's a no-knead recipe. Tim and I could barely wait for it to cool before cutting into it and then subsequently ate almost the entire loaf in one sitting.
I haven't seen buttermilk here in Jakarta, so I used ye olde whole milk + lemon juice trick. Also, I brushed the bread with butter and sprinkled it with a little bit of sugar right before popping it in the oven, which made for an awesomely crispy top crust.
