BBA #9: Cinnamon Raisin Walnut Bread

Two weeks of cinnamon-laden breads?  You might think that it would be overkill.  I’ve grumbled about all these enriched breads before, but I take it all back.  This cinnamon raisin walnut bread reminded me so much of the cinnamon raisin bread my grandma made when I was a little girl.  There are a few differences, of course.  Grandma’s uses a fresh yeast starter, excludes the nuts, and often has icing.  Mine uses instant yeast, walnuts, and a cinnamon sugar garnish.  They both have got raisins and a cinnamon swirl.  Seriously, who can complain about a cinnamon swirl?  This is currently my third favorite bread, behind bagels and cinnamon rolls.  It’s awesome.  It was also very easy, and it was made in a single day.

So, you start off by mixing up the dry ingredients in a large mixing bowl: flour, sugar, salt, yeast, cinnamon.  You then add the wet ingredients: a room temperature egg, water, and (in my case, melted butter and whole milk. I used what was in my fridge and subbed for the shortening and the buttermilk.  I stirred until this formed a ball that pulled away from the bowl.  Then I flipped it on to the counter and kneaded it for about 20 minutes.  I checked to see if it formed a windowpane:

Yep.  So, I then proceeded to knead in the walnuts and raisins.  You’ve got to get 2 1/2 cups of stuff in this dough, and that’s a bit of a challenge.  I knead it in in stages.  I spread the dough out and sprinkle a handful of the walnut/raisins  on the dough:

I then knead the dough until they don’t fall out, then add another handful and knead again.  I repeat this process until all the nuts and raisins are worked into the dough.  Then I form the dough into a boule so it can be fermented in a bowl:

The bread rises until it doubles in size.  Reinhart suggests two hours, but my warm kitchen brought the dough up in a little more than an hour.  I split the dough into 2 equal pieces that I then rolled out 8″ x5″ x 1/3″.  I covered this with a cinnamon sugar blend.  I probably used 3 or 4 tablespoons per loaf.  I wish I had used more, so now I will be even more liberal next time.  I rolled the dough into a tight loaf, starting with the short side of the dough and pinching it closed after every turn.  I placed the two loaves in oiled 8 1/2″ x 4 1/2″ pans and let them proof until they crested the pans.  This took about 70 minutes.  I baked the loaves for 20 minutes, rotated the pans and baked for about 30 more minutes.  When the loaves registered 190º I removed them from the oven.  I turned them out of their pans, brushed them with melted butter, rolled them in cinnamon sugar that I spread on a plate, then put them on a rack to cool.

I let them cool for two hours, then wrapped one loaf up and put it in the freezer.  The other I wrapped in plastic.  The next morning for breakfast I cut it and saw this:

I was pretty pleased.  The swirl held together without space, because I pinched the loaf together after each turn.  The swirl was not as pronounced or swirly as I would have liked.  Next time I will used more cinnamon sugar and roll the loaf even tighter to get more turns.  Regardless of my quest for perfection, the bread was delicious.  It stayed moist for a few days, letting us eat it for breakfast or snacks.  The cinnamon sugar garnish was crunchy and delicious.  The raisins were soft and sweet.  It was a wonderful bread, one that I am sure I will make many more times.  It is possible I will forego the nuts sometimes, and maybe I will make it a bit more like my grandma’s.  But, it’s a great recipe.

This is some more yeasty goodness I’m sending over to Yeastspotting.

I’m also sending this over to Sandy of At the Baker’s Bench who hosts BYOB: Bake Your Own Bread.  Head on over to check it out and see the roundup!

The Bread Baker’s Apprentice challenge was developed by Nicole of Pinch My Salt. You can see what we’re baking this week at our Flickr group, on Twitter (#BBA), or check out the challenge page.

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