raisin and cinnamon loaf

Here’s the dough on a floured cloth before proving.

It stuck to the cloth, so didn’t look very glam as it went into the oven.

Hmm.

But the wedges looked …

and tasted very nice!

From Dan Lepard’s book, made with sultanas instead of raisins, extra cinnamon and omitting the olive oil as the dough was slack enough without it.