final "bread"

Martha Stewart Cinnamon Raisin Bread Fail

I’ve never really tried to make bread before. Sure there were childhood forays with the electric bread maker craze (which churns out deliciouuuuuuus bread that we consumed within minutes after waiting hours upon hours for it to cook), and quick breads like banana bread, pumpkin bread, scones and the like.

But I’ve never made yeast breads (except I guess pizza dough which is super easy).

To start this adventure, I chose the Martha Stewart recipe for cinnamon raisin bread, mainly because it called for all-purpose flour and not bread flour (which I need to purchase but haven’t yet) and because I had all the other ingredients on hand.

Suffice it to say, I don’t know what happened, but it didn’t work out. I kind of knew it wasn’t going to turn out well when the dough barely rose, but I kept going anyway.

Here are some of the ways in which I may have failed:

1. I used the Rapid Rise Yeast which I use for pizza dough. This type of yeast is typically added to the dry ingredients, as opposed to active dry yeast which is typically added to the warm wet ingredients (and bubbles up before everything else is added). The recipe called for active dry yeast, but I didn’t have any of that at home. Following the instructions (but subbing the rapid rise yeast instead), I added the yeast to the wet ingredients. So maybe the bread didn’t work because I used the wrong type of yeast.

But this is a head scratcher because on the yeast company’s website it does say you can make this substitution; you just can’t substitute the opposite way (active dry yeast in place of rapid rise). Hmmmm….

Also when I added the yeast, I did get that bready smell right away, which I took as a good sign.

Maybe I killed the yeast? Maybe it was old? I didn’t take the temperature of my warm milk (as instructed) before I added the yeast….so maybe it was too hot?

2. I used stale raisins. I don’t see why this should matter but the little buggers were like sticky pebbles.

rolled bread dough sprinkled with cinnamon and raisins
rolled bread dough sprinkled with cinnamon and raisins

3. I let the bread rise twice as called for in the recipe: the first time for an hour and the second time for 40 minutes or so after shaping the loaf. Perhaps I didn’t put it in a warm enough place? I just left it covered on the counter.

bread dough rising
bread dough rising

4. My “filling” wasn’t quite right. Once the cinnamon raisin dough has risen, you were supposed to roll out the dough and “sprinkle” the filling over top. I don’t really see how sprinkle was the correct word though since you were to mix cinnamon and sugar with water. Mine was more of a paste. And so that egg wash to help it stick was probably unnecessary.And so the interior of the dough was really really wet and soggy. See my photo versus the pic in the cookbook.

All these minor errors probably added up to the undercooked and unrisen center. I mean, it still tasted yummy what with the oozy cinnamon sugar core. It was kind of like a cinnamon roll and some icing would have been appreciated. But it was not bread. Le sigh. I will try again one of these days. Maybe with the correct (and newly purchased) yeast.

final "bread"
final “bread”
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4 thoughts on “Martha Stewart Cinnamon Raisin Bread Fail

  1. When we get a date to bake with Talma, she will open a whole new world for you. The world of yeast! I used to bake bread with my friend Kay in Baltimore. So fun. Good try honey. Your cinnamon raisin bread looked delicious. Maybe the yeast was too old.

    Sent from my iPhone

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  2. The lack of moisture in the raisins could certainly affect things.

    The yeast is most likely the problem. It has to be varied in amount if it’s not exactly the same yeast used in the recipe. I was getting discouraged at my poorly-risen bread lumps until
    I learned from a new (to me) bread machine book that Fleishmann’s needs an extra teaspoon than Red Star. Since I started making the adjustment everything has risen properly.

    That’s the only book I’ve seen where they try their recipes with different yeasts.

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    1. Jay – Thank you so much for the tips! I was using Fleishmann’s and so I’ll try using a bit more next time. Very interesting stuff. Apparently my flippant attitude towards measuring and following instructions has finally caught up with me 🙂

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