I am not a raisin lover, but I love them in cinnamon raisin walnut bread. I also love them in curried tuna salad, but that's a recipe for another day.
Today we're here to pay tribute to Peter Reinhart's masterpiece, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. Up until now, I've only been able to buy this bread for $5 a loaf (it's "artisan" bread, so I reason it's worth it.)
I guess I'm an artisan now, because this bread was a ringer for my favorite loaf. It was easy to make, easy to shape, easy to love. It has just enough cinnamon to give it subtle flavor but not too much so you can make a darned good sandwich with it. I passed on the optional cinnamon swirl and brushing with butter and rolling it in cinnamon sugar since this one was served with dinner. But next time, and there will be a next time, we'll definitely go for the full cinnamon experience.
And I'll have it toasted with a touch of butter. Or maybe french toast. Or toasted brie and apple sandwiches. Or open faced with melted sharp cheddar. Or spread with cream cheese. Sigh. I can hardly wait.
I'm blessed to be a part of the Slow and Steady subgroup of the Bread Baker's Apprentice event. I came to the book and the love of baking bread too late to participate in the main group, but Nancy very kindly invited me to join Slow & Steady. Thanks, Nancy! She'll post a round up of the Slow & Steady bakers' experiences on her bread blog, Corner Loaf.
*******PLEASE NOTE: Lethally Delicious is on hiatus for the month of Ramadan. I will be responding to comments but not keeping up with my Google Reader or visiting bloggers other than those who leave comments. I'll be back around Sept. 22nd with a spirit refreshed by this blessed month of fasting and prayer. Peace.