If I want a less indulgent version of that sandwich, I bake cinnamon raisin bread with whole wheat flour (mostly) and spread it with light cream cheese. It does the trick! Because really, what is better than freshly baked bread?

When we got married almost ten years ago, Kenny and I registered for (and got, yay!) a bread machine. I had visions of us in a perfectly appointed house with everything tidily in its place, eating bread that we’d made ourselves. With the help of the machine, of course.

And that’s come to pass, except with a lot more mess in the house and a lot lot lot more noise. The thing about bread machines is that some people think they’re cheating, and maybe they’re right. But I honestly don’t care. Bread that comes out of my oven is bread I made myself. And that is that.

Now, if you don’t have a bread machine, you can probably still make this bread using a dough hook attachment on your mixer, or even doing it by hand. It just won’t be so darn easy.

This recipe makes enough for two loaves, one for now and one to freeze. That way, I take out the frozen loaf when we’re having breakfast for dinner, reheat it, and it’s delicious. Because what could be better than cinnamon bread with, oh, just about anything?

This recipe works because even though it uses mostly whole wheat flour, I do put some regular all-purpose flour (or I also use bread flour) into the mix. When the dough is ready, you add the raisins and the cinnamon sugar. It’s very simple. I made this while watching my kids beat each other up.

Just kidding. Sort of. But the bottom line is, I can’t always get out for my cinnamon raisin bagel and cream cheese. When I want something warm, yeasty, and healthy, this bread is the best option. Talk about wish fulfillment!