Wednesday, December 25, 2013

Gurgle, gurgle, gurgle...

Monday, December 23, 2013

Good news at the Italian Market

Good news for the Italian Market, on South 9th Street, in Philadelphia.

Michele Gambino (right), business manager, United Merchants of the South 9th Business Association, talks with merchant Jonathan Rivera (left) of Tortilleria San Roman. The Italian Market is now more the Italian-Mexican-Vietnamese Market. December 17,  2013.( MICHAEL S. WIRTZ / Staff Photographer )

Saturday, December 14, 2013

Cinnamon-raisin swirl bread

Wonderfully easy.

1 loaf frozen white bread dough, defrosted
3-4 Tbp cinnamon-sugar butter (see below)
1/4 cup raisins

Defrost the loaf of frozen dough, and roll out on a floured surface to about 15" x 6".  Smear the surface with the cinnamon-sugar butter, sprinkle the raisins on top, and then roll it up from the short end into a loaf.

Drop into a well-greased loaf pan, and let rise for a couple hours in a warm spot.  (I heat my oven for a few minutes, then turn it off.  That gives a nice, toasty environment for proofing the bread.)

When well risen, bake in a preheated 350°F oven for about 30 minutes, until golden on top.  Remove from loaf pan, and cool completely on a wire rack.

Cinnamon-sugar butter

1 stick butter (4 oz, 1/4 lb), fully softened, but not melted
1/2 cup light brown sugar
3 tsp ground cinnamon
Pinch salt (if you're using unsalted butter)

Combine ingredients into a paste.  Spread over hot toast or use in the cinnamon-raisin swirl bread above.