Cinnamon Raisin Toast to Go!
By rebacox on December 13, 2012
Ok, so how many times do you ask yourself "Why are so many breakfast breads loaded with sugar"? Perhaps not as much as me but with all of my blood sugar problems it's a major issue of mine. I buy tons of frozen Ezekiel english muffins which are taste fantastic and are loaded with sprouted grains, but sometimes freshly baked bread just calls my name.
That is where this recipe comes from. Bread doesn't need refined sugar... even something that sounds as sweet at cinnamon raisin bread doesn't need sugar. That being said I chose to include a small amount of molasses in this recipe for its nutritional value and for its taste. Molasses contains a good amount of iron, calcium and magnesium. All things that we need, especially if you are following a vegan diet! It also has a low glycemic index which should help your body when it starts to put the "fuel" to work.
I call this bread my cinnamon raisin toast to go because it's a great grab and go breakfast item, no butter or jam needed. The key factor to making it that way is the tablespoon and a half of melted Earth Balance on top of the bread. Yumm, and low in calories! I also used unsweetened almond milk instead of all water to give the bread a moist taste.
Although I consider this a quick bread it does require rise time of about 30-40 minutes. But its well worth it! I was planning to freeze several slices for grab and go breakfast but i doubt there will be much leftovers...
Cinnamon Raisin Toast to Go:
2.5 Cups Flour
1 Package of Red Star Quick Rise Yeast
1/4th Cup of Molasses
2 Teaspoons of Cinnamon
1/8 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Unsweetened Almond Milk
1/2 Cup Water
2 Small Boxes Raisins
1.5 Tablespoons of Earth Balance Spread
1) Warm the water and almond milk in your microwave for about 30 seconds. The liquid should be warm but not too hot. Warming the water and milk helps you skip some time in the rising process! If your liquids are too hot you will kill the active yeast!
2) In a large bowl add all of your ingredients except the earth balance and raisins. I mixed the dough for about 2 minutes with a small hand mixer, you can also do this by hand. Do not over mix, dough should just come together when your finished.
3) Once dough is mixed lightly fold in the raisins. Transfer to a greased 9 by 5 inch baking pan.
4) Let the dough rise in a warm environment for 30-40 minutes. Dough should double in size when it is done rising. Preheat oven to 375.
5) Before placing in the oven drizzle melted earth balance spread on top.
6) Bake at 375 degrees for 30-35 minutes. Check it at 25 minutes to see the progress. I always use the old trusty toothpick test. If the toothpick comes out clean its done!
7) When finished transfer the bread to a cooling rack. Let it cool before you slice it!
The finished product!
I ate this bread with some egg white this morning. Such a good fresh way to start the day!
On the running home front, my training schedule lagged last week because I was traveling. Hopefully my rested legs will be able to tackle the many many miles I have to run this weekend... 26 to be exact. 9 miles in a race Saturday morning and a 17 miler on Sunday. This is definitely my most intense week of Goofy Marathon training.
On another note. Look what I found at the Grand Central Market yesterday! Multi-colored cauliflower, a perfect snack with humus!
Ok, one last picture of my delicious cinnamon raisin toast to go!
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