Lunch

By Madeleine Ignon | May 10, 2011

Photo: Madeleine Ignon

When I was in elementary school, I loved eating cinnamon raisin bread and cream cheese sandwiches.

The cinnamon raisin bread that came in the red plastic bag, toasted, and classic Philadelphia cream cheese that melted slightly on top of it. My mom made them perfectly, so it was fitting that inside an early birthday gift from her I found a similar take on a childhood favorite.

This weekend she came to visit with my dad and they brought with them a stack of cookbooks, including The Bread Bible by Rose Levy Beranbaum, with which I am now completely enamored. I’m also intimidated, since my bread-making expertise is somewhat limited (I am a huge fan of quickbreads and breads that can be made with beer instead of yeast-see my previous Whole Wheat Cinnamon Raisin Beer Bread. I knew I had to break in my new cookbook within a few days of getting it, so I made this, a simple and delicious recipe that also serves as a small homage to my mom.

Happy Mother’s Day Sarah Ryan Black.

Adapted from The Bread Bible

  • 1 1/2 cups plus 1 1/2 tbsp all-purpose flour
  • 1/2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3 large eggs
  • 1/2 cup safflower or canola oil
  • 1 cup sugar
  • 3 1/2 cups grated carrots
  • 1 cup raisins(I used golden raisins)

Directions

1. Preheat oven to 350 degrees. Have an oven shelf ready on the rung below the middle level. Grease a 9 by 5 inch loaf pan.

2. In a medium bowl mix together the flour, baking powder, baking soda, salt, and cinnamon. In another bowl, using a wooden spoon or a hand-held or stand mixer on low speed, mix together the eggs, oil, and sugar until blended. Add the flour mixture to that and continue stirring/mixing until all the ingredients are incorporated. Add the carrots and continue stirring another 12 seconds or so. Stir in the raisins with a large rubber spatula or the wooden spoon.

3. Fill the pan with the batter and bake for about an hour or until a cake tester comes out clean.

4. Cool the bread on a wire rack for about 10 minutes. Then run a small spatula between the sides of the pan and the bread and unmold it onto an oiled wire rack. Turn it right (top) side up and allow it to cool completely.

5. Let the bread stand. Wrap the loaf well in plastic wrap and allow it to sit overnight to distribute the moisture.

6. Once its more solid, cut two slices, toast, and spread on some cream cheese. The Philadelphia classic kind, or I also love Tofutti tofu cream "cheese". So delicious with a glass of ginger ale!

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