Cinnamon Raisin Walnut Bread

Cinnamon Raisin Walnut Bread © kvalifood.com

A light, flavorful loaf loaded with raisins and finished with roasted walnuts that leave a satisfying aftertaste. Optionally add a cinnamon swirl or cinnamon-sugar crust for extra flavor.

Ingredients

Makes 2 1½-pound loaves

  • 450 g unbleached bread flour
  • 4 tsp (0.66 oz) granulated sugar
  • 1¼ tsp (0.31 oz) salt
  • 2 tsp (0.22 oz) instant yeast
  • 1¼ tsp (0.16 oz) ground cinnamon
  • 45 g large egg, slightly beaten
  • 2 tbsp (1 oz) shortening, melted or room temperature
  • 110 g buttermilk or whole milk, room temperature
  • 170 g water, room temperature
  • 260 g raisins, rinsed and drained
  • 110 g chopped walnuts

Directions

Stir together the flour, sugar, salt, yeast, and cinnamon in a mixing bowl. Add the egg, shortening, buttermilk, and water. Stir together with a large spoon 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.

Sprinkle flour on the counter, transfer the dough, and begin kneading. The dough should be soft and pliable, tacky but not sticky. Add flour as you knead if necessary to achieve this texture. Knead by hand for approximately 10 minutes (6-8 minutes by machine). Sprinkle in the raisins and walnuts during the final 2 minutes of kneading to distribute them evenly and avoid crushing them too much. If using a machine, you may need to finish kneading by hand to distribute them properly. Test the windowpane and aim for 77–81°F (25–27°C).

Lightly oil a large bowl and transfer the dough, rolling to coat with oil. Cover with plastic wrap.

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

Divide the dough into 2 equal pieces. Form them into loaves and place each in a lightly oiled 8½ by 4½-inch loaf pan. Mist the tops with oil and cover loosely with plastic wrap.

Proof at room temperature for 60-90 minutes until the dough crests above the pan lips and is nearly doubled in size.

Preheat the oven to 350°F (175°C) with the rack on the middle shelf. Place the loaf pans on a sheet pan, making sure they don’t touch.

Bake for 20 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 20-30 minutes depending on the oven. The finished breads should register 190°F (88°C) in the center and be golden brown on top, lightly golden on the sides and bottom. They should sound hollow when thumped on the bottom.

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

Notes

  • Cinnamon swirl: Roll out each piece with a rolling pin to a rectangle 5 inches wide by 8 inches long and approximately ⅓ inch thick. Sprinkle cinnamon sugar (½ cup sugar plus 2 tbsp cinnamon) over the rectangles. Roll up into a tight sandwich-style loaf, pinching the seam closed. When you slice the baked bread, you’ll reveal a pretty cinnamon swirl.
  • Cinnamon-sugar crust: Brush the hot baked loaves with melted butter as soon as they come out of the pan, then roll them in cinnamon sugar. When cooled, the top will have an additional sweet, crunchy finish.
  • Nut substitutions: Pecans or hazelnuts work just as well as walnuts. You can also omit nuts entirely without other changes.
  • Raisin preparation: Rinsing the raisins with warm water removes surface sugar, acid, and wild yeast, yielding cleaner flavor.