The moment my eyes caught this Cinnamon Raisin Walnut Bread on my lastest bread book - The Bread Baker's Apprentice by Peter Reinhart ... ( okay ,okay... I know I have been raving about this book ..just bear with me for a while more :p ) I knew I have to make it and it turned out exactly what the author described in the book. Yea..this is indeed a light, flavorful and loaded with raisins bread and like what the author says " it has a wonderful finish, filling your mouth with the satisfying aftertaste of roasted walnuts " truly a wonderful bread to make :) Mmmmm all the effort of kneading and proofing and baking paid off...the aroma of cinnamon from the freshly baked bread is to die for. A wonderful Sunday well spent.... knowing that the coming Monday blues will be blown away with this lovely cinnamon flavored bread !
This is the second bread recipe I have tried out from the book and I am not disappointed with it. This book is my bread bible and I am going to order another one of his bread soon. I am waiting for some Spring sale from Book Depository before I order it :p The photos below are for me to reminisce on later in life when I am no longer able to knead with my hand :) I tweaked it a bit by adding a layer of melted chocolate on the flatten rolled out dough before I rerolled it for proofing. It tasted good with the dark chocolate . It blends well with the cinnamon and nuts.
The bread is indeed light and flavorful...WB and myself could not resist it and we hleped ourselves to them after it was cut into slices. A keeper no doubt and I will be making more from this book. Stay tuned if you are on a bread fever like me :) or get the book and have fun together with Peter Reinhart :)
Cinnamon Raisin Walnut Bread - adapted from The Bread Baker's Apprentice - Peter Reinhart
Makes two 1 1/2- pound loaves
( Printable Recipe )
3 1/2 cups ( 16 ozs) unbleached bread flour
4 tsps ( .66 oz ) granulated sugar
1 1/4 tsp ( .31 oz) salt
2 tsps ( .22 oz ) instant yeast
1 1/4 tsps ( .16 oz ) ground cinnamon
1 large ( 1.65 ozs) egg, slightly beaten
2 tbsps ( 1 oz) shortening, melted or at room temperature
1/2 cup ( 4 ozs) buttermilk or whole milk, at room temperature
3/4 cup ( 6 ozs) water, at room temperature
1 1/2 cups ( 9 ozs) raisins, rinsed and drained
1 cup ( 4 ozs) chopped walnuts
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 attachement ) 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 6-8 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 pass the windownpane test and register 77 deg to 81deg 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, as shown on page 81. Place each loaf in a lightly oiled 8 1/2 by 4 1/2 inch pan, mist the tops with spray oil, and cover loosely with plastic wrap.
5. Proof at room termperature for 60 -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 deg 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 20-30 minutes, depending on the oven. he finished breads should register 190 deg 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 an cool on a rack for at least 1 hour, preferably 2 hours before slicing or serving.
If you are a seirous home baker and wish to raise your level of baking
several notches, then apprentice yourself to master bread baker Peter Reinhart in his
new cookbook, The Bread Baker's Apprentice.
he instructs with gusto in this delightful and comprehensive volume.
- Bernard Clayton, author of The Breads of France -
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