Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
Sometimes I wake up on weekend mornings, and something like this has already happened:
I married one of the most industrious, crafty, talented and amazing people on the entire planet. Not just because of this cinnamon raisin bread. But it’s a good microcosm.
I like this cinnamon raising bread because it’s a little cakier than you’d expect. I might not like that as much if it was a savory treat, but for me that just made this loaf perfect for breakfast.
Plus, the amount of cinnamon-sugar is quite large and very delicious. I recommend leaving it in larger swaths if you can, because it makes some really delicious cinnamon goo.
Here’s what you need:
2 cups all-purpose flour
1 cups sugar, divided
1 teaspoons baking soda
1/2 teaspoon salt
1 cup milk
1 Tbsp. white vinegar
1/4 cup canola oil
Generous 1/4 cup raisins
2 teaspoons ground cinnamon
Preheat oven to 350 degrees.
In a large bowl, combine the flour, 3/4 cups sugar, baking soda and salt. Separately, whisk the eggs, buttermilk and oil. Stir the wet ingredients into the dry ingredients just until moistened, and then fold in the raisins.
In a small bowl, combine the cinnamon and remaining sugar.
Spoon about half of the batter into a greased loaf pan (eyeball it). Sprinkle in half of the reserved cinnamon-sugar on top of the batter; them repeat both layers. Cut through batter with a knife to swirl.
Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for ten minutes in the pan, and then remove to a wire rack to cool the rest of the way.
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