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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Vanilla Glazed Raisin Bread Recipe

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Yield: 1 loaves

Ingredients:
Dough:
1 pkg active dry yeast
1/2 cup warm (110-115 degrees) water
1 tsp honey
1/2 stick unsalted butter
3 tsp salt
1 cup milk, scalded
about 4 cups all-purpose flour
1 egg, beaten

Filling:
1/4 cup packed light brown sugar
2 tsp grated orange rind
1/3 cup fine dry bread crumbs
1 tsp cardamom
2 tsp cinnamon
2 Tbsp unsalted butter
1 cup golden raisins, chopped
1 egg yolk, beaten with 1 teaspoon water

Glaze:
1/4 cup powdered sugar, sifted
1/3 cup boiling water
1/4 tsp vanilla extract

Instructions:
Grease a 9x5-inch loaf pan. In a small bowl, stir together yeast, warm water, and honey; set aside until foamy. In medium mixing bowl combine butter, sugar, and salt. Pour in scalded milk and stir to melt butter. Beat in a half cup of flour, then add yeast. Gradually stir in another 1 1/2 cups of flour, then beat in egg. Beat in enough of remaining flour to form a stiff dough. Turn out onto floured surface and knead until smooth and elastic, about 8 minutes. Form into ball, put into greased bowl, cover and let rise in a warm place until doubled. Punch down dough, then roll out into a 10x12-inch rectangle. For filling, in a small bowl mix brown sugar, orange rind, bread crumbs, cardamom, cinnamon, and raisins. Rub in butter with fingers. Brush pastry rectangle with egg-water glaze, then sprinkle on filling to within 1/2 inch of edges. Roll up jellyroll fashion, then form into loaf. Fit into prepared pan, cover and let rise again until doubled, about 45 minutes. Preheat oven to 375 degrees.

Bake at 375 degrees for about 45 minutes, until loaf is deep golden brown and sounds hollow when tapped. Let cool 15 minutes, then brush top several times with combined glaze ingredients, letting glaze set for a few minutes between layers. Serve warm.