As those of you who regularly read this column know, 95% of the recipes I share with you are recipes that I’ve collected (borrowed/stolen?) over the years from friends, relatives, cook books and the internet. I always try to give credit to the person or organization that supplied me with the recipe. Now this particular recipe is a Practical Baker Original. Using bits and pieces of things I’ve learned about baking breads, I assembled these ingredients, and experimented until I found the right combination. I hope you all enjoy the results of this quick and easy breakfast bread!

Ingredients:

3 cups, sifted all-purpose flour

3 teaspoons baking soda

1 teaspoon salt

¼ cup honey

1 tablespoon ground cinnamon

1 egg, beaten

½ cup raisins

½ cup finely chopped pecans

12 ounces warm 80-100 degree water

1 packet active dry yeast

Process:

Generously grease a 9 X 5 inch glass baking dish

Preheat oven to 375 degrees

Stir packet of yeast into the warm water and set aside for at least 5 minutes

Combine all dry ingredients together in a large mixing bowl

Add water/yeast mixture, egg, and stir gently to completely combine all ingredients

Pour mixture into prepared baking dish and level the dough

Sprinkle the top of the dough generously with a cinnamon/sugar mixture

Bake for 1 hour or until a temperature probe reads 190 degrees

When done, remove baking dish from oven and the loaf from the dish immediately

Allow bread to cool on a wire rack