If you think this beautiful bread looks good, wait until you taste it! You’ve never had cinnamon-raisin bread like this. It’s a braided loaf and each of the ropes in the braid is filled with delicious tunnels of brown sugar and cinnamon. And guess what? You can make this amazing cinnamon-raisin bread without butter. I created this loaf out of necessity. I was so frustrated trying to make a spiral loaf of cinnamon bread. Every time I sliced it, there were big gaping spaces in the bread so I finally decided to try a braided bread.
Making a braided bread, like egg bread or challah, is pretty easy. You just cut the dough into thirds, roll the three pieces into long ropes and braid away. What I’ve done is just flatten the ropes and fill them with a little softened butter, brown sugar and cinnamon. (I’ve also used transfat-free margarine, which is my butter of choice so either way works) I didn’t know what to expect when I tried it but the results were amazing!
When I sliced the bread for the first time, I couldn’t believe how beautiful it was inside and how the brown sugar & cinnamon filling actually created tunnels of cinnamon throughout the bread. It’s a different pattern with every loaf but there is always a beautiful stream of brown sugar & cinnamon tunnels throughout the loaf. So I’m calling it Tunnels of Cinnamon Bread. It’s beautiful. It’s delicious. And I’m so proud of this very special bread. Click here for the recipe. – Jenny Jones