Ingredients
Scale
- 2 tablespoons sugar
- 1 cup warm water
- 2 1/2 teaspoons yeast (1 packet)
- 2 cups high gluten bread flour (add additional 1/2 cup as needed)
- 1 teaspoon salt
- 2 tablespoons oil
- 2 tablespoons cinnamon
- 1 tbs melted vegan butter
- 1/2 cup cane sugar
- 1/2 cup raisins
Instructions
- Mix the 2 tablespoons sugar with the warm water in a very large bowl. Add the yeast and do not stir.
- Let it sit until creamy, about 5 minutes. Add the oil, salt, and flour.
- Mix by hand, adding more flour as necessary until the dough forms a large, soft ball. You can add in the raisins now or later when you roll up.
- Flour a table or work surface and knead the bread for 5-10 minutes.
- Place the dough in a lightly oiled bowl and brush the top with a little extra oil. Cover the bowl with a damp towl and let the dough rise in a warm place for 1 hour. It should be very puffy. Punch it down.
- Divide in half if you want to create two loaves. (I used it all for 1 loaf in an 8 inch loaf pan)Roll dough into a longer skinnier rectangle the width of the pan.
- For more tight rolls in the bread, roll the dough thinner. For thicker softer rolls in the bread, roll thicker. Mix the cinnamon and sugar in a small bowl and sprinkle over the dough leaving the edges bare. Sprinkle with raisins.
- Roll up the loaf or loaves tightly and let rest for an additional 1 hour in a warm place.
- Preheat oven to 350 degrees. Brush the top with melted vegan butter. Bake for 40 minutes. The bread make look very dark or hard on the outside while baking, but will be soft when it cools. Allow to fully cool and then slice. Enjoy toasted, or as French Toast.
- Prep Time: 2 hours 10 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1