Light Rye with Cheddar

This loaf was conceived mid-afternoon before going out to some community theatre and baked within an hour of my return home. My inspiration came from this take on the Bittman / Leahy recipe at The Blog That Ate Manhattan. I love that it uses olive oil, and the sweetness that comes through is quite lovely without being at all overpowering or forward. 

It sat for a bit more like 5 or 6 hours because, heck, sometimes you just don't know when the play is going to end.

So I didn't give it a full 30 minutes to rest here... Let's just call it an even 20.

Seam side up opened all the cheese that had previously been folded inside, but that's okay, because sometimes it just wants to rise to the top.

Gave it almost 40 minutes with the top on...

...and a little less than 15 topless.

Pulled it out to cool and enjoyed the heft, the hard exterior and, certainly, the aroma. Not a bad way to ring in midnight.

I actually waited until morning to slice it up. And then I ate a "couple" of slices.

The loaf turned out remarkably well for such a lack of planning and hasty bake. Most of it was consumed the first day, of course, but it was just as tasty on day two and on day three made some outstanding toast. Day four is going to need a new loaf, however. That is just the way things are.

Cinnamon Bread with Raisins

You have the basic dough recipe... This one simply adds the raisins and cinnamon. Telling the story visually, including the clock for reference, this is exactly how it was done. Once you have flattened the dough initially, and put the fruit and spice down, you need only make it into a nice ball that will fit in the cast iron pot the same as if it were a plain loaf. Bake times remain the same. Enjoy!