The other day I was looking through one of my many food magazines that I get, and I came across a recipe for cinnamon raisin bread. I love cinnamon bread, I hate raisins, so I set about adapting this recipe and tweaking ingredients to make it work.
The recipe calls for buttermilk and I didn’t have any available. To remedy this problem I took 2 cups of milk and added 2 tsp of lemon juice to create buttermilk. There are a ton of substitutions you should remember for cooking, and the buttermilk trick is one I use a lot, because i never actually BUY buttermilk. To make buttermilk on the fly, add 1 tsp of lemon juice for every cup of milk and let it sit for about 5 minutes.
Maddie and I decided that in order to add a little fiber and make the bread a little healthier we should put in two cups of regular, white, unbleached flour and two cups of whole wheat flour. Most quickbread recipes can handle this substitution. using 100% whole wheat flour is tricky though, it doesn’t always work because white flour has special magic things in it that makes it better for baking. I don’t know what they are, I just know that using 100% whole wheat flour in a recipe = blah.
This will make the bread taste a little different but essentially gives you a healthier but great tasting cinnamon bread. While mildly sweet, this bread is heartwarming and a quick breakfast or on-the-go snack. This bread is also very moist and better tasting than the unhealthy and expensive cinnamon breads that you will find at the supermarket or Starbucks. I like mine not warmed up with a smear of butter, Maddie likes hers warmed up with butter. Either way, its a great recipe and makes two loaves, one for you and one for the freezer, or a friend.