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Cinnamon Raisin Walnut Bread




Source of Recipe


M arla


Recipe Introduction


In Brother Juniper’s Bread Book, I included a recipe for a variation of this bread, but I believe this version is even better, encompassing all the qualities one wants from a raisin bread. It is light, flavorful, loaded with raisins, and it has a wonderful finish, filling your mouth with the satisfying aftertaste of roasted walnuts. If you prefer not to use nuts, eliminate them from the formula without any further changes (you may also substitute other nuts, such as pecans or hazelnuts).


List of Ingredients




Cinnamon Raisin Walnut Bread


31/2 cups unbleached bread flour
4 teaspoons granulated sugar
11/4 teaspoon salt
2 teaspoons instant yeast
11/4 teaspoons ground cinnamon
1 large egg, slightly beaten
2 tablespoons shortening, melted or at room temperature
1/2 cup buttermilk or whole milk, at room temperature
3/4 cup water, at room temperature
11/2 cups raisins, rinsed and drained
1 cup chopped walnuts

Recipe




1. Stir together the flour, sugar, salt, yeast, and cinnamon in a mixing bowl (or in the bowl of an electric mixer). Add the egg, shortening, buttermilk, and water. Stir together with a large spoon (or mix on low speed with the paddle attachment) until the ingredients come together and form a ball. Adjust with flour or water if the dough seems too sticky or too dry and stiff.

2. Sprinkle flour on a counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed, switching to the dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead (or mix), if necessary, to achieve this texture. Knead by hand for approximately 10 minutes (or by machine for 6 to 8 minutes). Sprinkle in the raisins and walnuts during the final 2 minutes of kneading (or mixing) to distribute them evenly and to avoid crushing them too much. (If you are mixing by machine, you may have to finish kneading by hand to distribute the raisins and walnuts evenly.) The dough should register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.


4. Divide the dough into 2 equal pieces and form them into loaves. Place each loaf in a lightly oiled 81/2 by 4 1/2-inch pan, mist the tops with spray oil, and cover loosely with plastic wrap.


5. Proof at room temperature for 60 to 90 minutes, or until the dough crests above the lips of the pans and is nearly doubled in size.

6. Preheat the oven to 350°F with the oven rack on the middle shelf. Place the loaf pans on a sheet pan, making sure they are not touching each other.

7. Bake the loaves for 20 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 20 to 30 minutes, depending on the oven. The finished breads should register 190°F in the center and be golden brown on top and lightly golden on the sides and bottom. They should make a hollow sound when thumped on the bottom.

8. Immediately remove the breads from their pans and cool on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.

Makes two 11/2-pound loaves