Cinnamon Raisin Bread

A chewy, solid loaf. The flavor of the naturally leavened, organic flour dough with just a wee bit of sourdough twang is balanced with the free-lancing sweetness of the Red Flame raisins and the racy scent of Indonesian cinnamon. It gets one more delicate bit of sweetness from a hint of Michigan honey from Gearig Apiaries in Ithaca, Michigan.

It makes sensational Sunday morning toast. Top it with butter, a smear of soft goat cheese, a dollop of apricot jam, or a good drizzle of honey.

"It's the best cinnamon raisin I've ever had."
Barbara, Greenwich, Connecticut

Heat the bread when you're ready to eat. Click here for instructions.