Bread, Two Ways

The other day I was making honey whole wheat bread with a recipe that yielded two loaves.  I was inspired to turn one loaf into cinnamon raisin swirl bread. 

After the first rise, I rolled out the dough and generously brushed it with butter.  Next I added a layer of cinnamon mixed with brown sugar. Finally I added raisins, rolled it up, and pinched all the seams shut. 

 Here are both loaves ready for the second rise.  Cinnamon raisin is on the left and plain on the right.

Here's the loaf of plain bread, which we ate with a delicious corn chowder made by my husband, and a fresh tomato salad made by me.

And here's that beautifully swirled cinnamon raisin bread.  We actually turned some of it into French toast - absolutely delicious.  This morning I toasted some and ate it with butter.  Yum.  I think it's time for a late night snack....