Cinnamon Raisin Bread

Good morning bread-baking companions!   The sourdough starter that I began on Monday is well underway, but since it will be a few days before I can make make a loaf with it, I thought I'd whip up some Cinnamon Raisin Bread for breakfast this morning:

Cinnamon Raisin Bread

3 Tbsp. oil (I used Safflower)
3 Tbsp. honey
1 1/2 c. + 2 Tbsp. water

1 c. whole wheat flour
3 c. white bread flour
1 1/2 tsp. salt
1 1/2 tsp. yeast

2/3 c. raisins, soaked in water then patted dry
2 Tbsp cinnamon sugar (1:3 ratio of cinnamon to sugar)

Mix the wet ingredients in a microwave-safe dish and microwave for 1 minute.  Mix dry ingredients separately.  Place preheated wet ingredients in the bottom of a mixer bowl and add the dry ingredients on top.  Mix for 1 1/2 minutes, until the dough has pulled away from the sides of the bowl.  Turn out onto a lightly floured surface and knead until smooth.  Cover and let rise in a warm place for 30 minutes.  Meanwhile, mix together raisins and cinnamon sugar.  When bread is doubled in size, punch down and roll out into a rectangle.  Sprinkle the raisin mixture over the dough, then roll up the loaf, pinching all of the seams closed.  Place into a greased bread pan and let rise for another 30 minutes.  Cut diagonal slashes in the top.  Cook for 10 minutes at 400 ℉, then reduce the temperature to 375 ℉ and cook 25 minutes longer. 

By the way, did you know that 'companion' is a bread word?  It comes from the French compaignon, literally 'one who breaks bread with another', based on Latin com- 'together with' + panis 'bread'.