No-Clean-Up Cinnamon-Raisin Bread

• 1 package ( 1/4 ounce) active dry yeast
  
• 3 cups all-purpose flour, plus extra as needed
  
• 2 tablespoons sugar
  
• 1 teaspoon salt
  
• 1 teaspoon ground cinnamon
  
• 2 tablespoons unsalted butter, room temperature
  
• 1 cup warm water
  
• 1/2 cup raisins

Put yeast, 1¹/₂ cups of the flour, sugar, salt and cinnamon into a thick, resealable 1-gallon plastic bag and seal it. Shake to blend dry ingredients. Add butter and water and seal bag again. Knead dough by squeezing and squishing bag with your hands, blending ingredients until they are well mixed. Open bag, add 1¹/₂ cups more flour and seal it.

Continue kneading until dough is almost smooth. Add raisins and work them in. Knead in more flour (if necessary) to make a dough that is smooth and springy but not sticky. Let dough rest in bag at room temperature for 1 hour.

Open bag (leave dough inside) and press dough down until it's almost flat. Remove dough from bag and roll it into a thick log the length of a loaf pan, about 9 inches. Butter loaf pan and place dough in pan. Place pan in plastic bag and seal it. Let dough rise in bag in a warm spot until doubled in size, 1 hour to 90 minutes.

Heat oven to 375 degrees. Remove pan from bag and bake for 25 to 30 minutes, until golden brown. Remove bread from pan immediately.

Note: Bread will last for up to a week at room temperature and freezes well.

"Gale Gand's Short+Sweet"