Cinnamon Raisin Bread

Cinnamon Raisin Bread

Cinnamon Raisin, my favourite match. My husband does not like the smell of cinnamon, but I think he is just one of the minority. I made this bread with sponge method. I make a sponge (70% of the flour and 40-45% of the water with yeast) the night before, put it in the fridge overnight. The next morning, I take it out an hour before I make the dough, the dough needs shorter time to rise for the first and second time compare with the straight forward method. This method is my favour. The bread it much softer and moister. Even two days later I reheat it with oven, it still tastes the same as the first day.