I just can’t begin to tell you how delicious this bread is. I mean seriously, this is like eating a really yummy cinnamon roll with a lot less calories. And truly, I didn’t miss those extra calories one little bit! And there was none of that rolling out the dough on your counter, adding the melted butter, sugar, cinnamon, and raisins, then cutting the rolled dough into even sized pieces. Plus, no frosting needed. That’s right. Didn’t miss that luscious cream cheese frosting even for a moment. Didn’t even think of it till I was writing this post. That’s how much I enjoyed eating this bread for breakfast this morning.

Now I know what some of you are thinking. Patti, I don’t bake bread. I don’t plan to ever bake bread. So will you please stop posting bread recipes! I get it. But in my defense, all of the recipes you find on this site are here only because I wanted to serve a particular dish to my family or friends. And if it made the grade, share the recipe with you. But because I love to bake bread, well, that’s what you are going to find me posting fairly often. Especially right now.

Fresh bread gives off just about the most wonderful aroma while it is baking. And if there is anything that helps lift our spirits during this coronavirus enforced captivity, it is wonderful smells emanating from the kitchen. Even if I’m the one creating the smells. It’s like a boost of energy when I walk away from the kitchen, then come back and am greeted with a whiff of something wonderful either bubbling away on the stove, or coming through the oven vent. I am reminded that there is still much pleasure to be had, even during these difficult times. And I have helped by perfuming the air with anticipation. Anticipation that something lovely is going to happen soon. Even if that event is just our next meal.

So keep cooking everyone. And don’t forget to pat yourself on the back once in a while. You deserve it. You are working from the heart. The heart of your home.

3 T. rum

1 c. golden raisins

½ c. sourdough starter

¼ c. brown sugar (packed)

¼ c. vegetable oil, plus a little more for various purposes   

1½ tsp. kosher salt

¾ c. room temperature water

¼ tsp. vanilla

1½ tsp. ground cinnamon

¼ tsp. nutmeg

3 c. bread flour

raw or demerara sugar

Warm the rum in a small saucepan. Do not let it come even close to a simmer. Remove from heat, stir in the raisins, and let cool completely.

In the bowl of your stand mixer, combine the sourdough starter, brown sugar, oil, salt, water, vanilla, cinnamon, and nutmeg. Add the cooled raisins plus any rum that wasn’t absorbed. Add in 1½ cups of the bread flour, mixing to combine. When well combined, add the remaining flour ½ cup at a time, until a stiff dough is formed. (You may not need all 1½ cups of the remaining flour). The dough will still seem fairly tacky, but will pull most of the way from the sides of the bowl.

Pour a bit of veggie oil over the dough and using your hands, roll the dough into a ball. Cover the bowl with plastic wrap and set on your counter to rise overnight. (Mine was on the counter for 16 hours.)

The next morning, gently punch down the dough with greased hands. Knead the dough about 8-10 times right in the mixing bowl. Shape into 2 rounded rectangles and place seams side down in greased 9×5-inch loaf pans. Lightly coat the top of each loaf with a bit of cooking spray. Cover with a clean tea towel. Let rise 4-5 hours at room temperature, or until loaf is doubled in bulk. (The dough will not reach the top of the pan.) If your house is cold, rising could take longer.

At the end of the rising time, preheat oven to 350 degrees. Mist the top of the loaf lightly with water. Sprinkle with sugar.

Bake for 38-45 minutes, or until browned on top and the internal temperature reaches 208-210 degrees when taken with an instant read thermometer.

Remove loaves from oven and remove from pans. Place on a wire rack to cool completely. When completely cool, place in freezer storage bags and place in the refrigerator for up to 1 week or the freezer for up to 2 months. (I keep one in the fridge. The other loaf I freeze.) Made fabulous toast this morning. Tomorrow morning, French toast! Can’t wait!