Wednesday, October 13, 2010

Cinnamon Raisin Walnut Bread

This delicious recipe is from our friend at A Chow Life. It's a great breakfast bread or anytime bread! I love the toasted walnuts for a crunchy contrast to the soft raisins! Her recipe is below!

1 package active dry yeast
1/2 cup warm water
1/4 tsp, plus 3 tblsp. sugar
2 and 1/2 cups unbleached all purpose flour
1/2 cup whole wheat flour
1 tsp salt
1 and 1/2 tsp ground cinnamon
1/2 cup walnut pieces, toasted and chopped
5 tblsp. unsalted butter, melted and cooled to room temperature
1/2 cup water
1 cup raisins

Stir the yeast, warm water, and 1/4 tsp sugar together in a small bowl. Let the mixture stand in a warm location until the yeast starts foaming, 5-10 minutes.

Combine the flours, remaining sugar, cinnamon, salt, and walnuts in a large bowl. Stir well. Stir the yeast mixture, butter, and 1/3 cup water into the flour mixture. Then stir in the raisins or work them in by hand. Let stand 10 minutes.

Transfer the dough to a lightly floured surface and knead by hand until it is smooth and elastic, about 7 minutes.

Lightly oil a large bowl and turn the dough in it to coat it with the oil. Cover the bowl loosely with a kitchen town and let the dough rise in a warm location until it is doubled in bulk, 45 -60 minutes.
Oil a 9 x 5 x 3 inch loaf pan. Punch the dough down and shape it into a loaf. Press the loaf into the prepared pan and, again, cover it loosely with a kitchen towel. Let it rise in a warm place until it nearly fills the pan, 45-60 minutes.

Preheat the oven to 375 degrees. Bake the bread until the top is browned and the bottom sounds hollow when tapped with your finger, 35-40 minutes. Remove it from the pan and let it cool on a rack.
Adapted from The New Basics Cookbook

Here's the link to her RECIPE.

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