This was inspired by Wendy of Pinkstripes. After seeing her BBA post, I knew I had to make it right away. I omitted the walnuts, but added a cinnamon swirl and reduced the raisins to 1 cup. She's right, this bread is very addicting! I had a hard time taking photos without reaching out for a slice. I didn't even get a picture of the uncut loaf or wait the hour for it to cool because I was too anxious to dig into it. The only thing that bothers me when I bake bread are the large and irregular holes. Is it from not punching the dough down after the first rise? I have this fear that if I handle the dough too much, I'm going to kill the yeast and it won't rise the second time. This reminds me when I had my bouts of undermixing cake batter from fear of overmixing during my 'throwing out more than I was eating' phase. For the bread experts out there, can you please help me. The unevenness of my crumb is driving me crazy!
Cinnamon Raisin Bread Recipe