The love affair with this bread starts as soon as it's placed in the oven. As it bakes, your kitchen would fill with the warm and soothing aroma of cinnamon. It's so tantalizing and so comforting! When you want to enjoy this delicious bread, just toast a slice and spread it with butter. That melting dab of yellow fat on the warm and toasted walnuts...yum!
Don't think that it's difficult to make such a delicious bread. You just have to make the sandwich loaf with the extra step of adding the cinnamon, raisins and walnuts. You can also replace them with nuts of your choice.
Recipe Source: Peter Reinhart's The Bread Baker's Apprentice but made a few changes
Makes 1 loaf
NOTE: I make this bread in a span of two days since it gives me more control over the process and I can plan my schedule accordingly. However, you can by all means make it in one day itself.
230 grams / 8 ounces bread flour or strong white flour
2 teaspoons granulated sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1 teaspoon instant yeast
1 small egg at room temperature and slightly beaten
1 tablespoon shortening or butter melted and at room temperature
60 ml / 1/4 cup / 2 ounces full fat milk or buttermilk at room temperature
80 ml / 1/3 cup / 3 ounces water at room temperature
65 grams / 2 ounces raisins rinsed and drained
30 grams / 1 ounce chopped walnuts
Click here, follow the steps ensuring to mix in all the dry and wet ingredients mentioned above except the raisins and walnuts. Knead the dough until you just reach the widow pane stage.
Mix in the raisins and walnuts and knead the dough for 2 minutes to blend them in taking care not to crush them.
Lightly oil a bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap and refrigerate overnight.
NOTE: If you are making the bread the same day, do not refrigerate the dough. Keep it covered at room temperature till it is double it's original size.
Remove the bowl from the refrigerator 1 1/2 to 2 hours prior to making bread. Let it stand covered till it reaches room temperature. The dough size should now be twice the original size. Remove the cling film and knock down the bread.
NOTE: If you are making the bread the same day, knock down the dough once it is double the size and then follow the steps below.
Sprinkle a little flour on the counter. Remove the dough from the bowl and tip it on the counter. Shape in to a sandwich loaf as shown here.
Lightly grease an 8 1/2 by 4 1/2 inch loaf pan.
Place the dough in the greased loaf pan. Spray or brush a little oil on the dough and cover it with cling film or a wet muslin cloth and leave it at room temperature till the dough is nearly double its size.
Preheat the oven to 175 degrees C. Place the bread in the oven and bake for about 40 to 50 minutes or until the bread sounds hollow when thumped on the bottom and is golden brown on all sides. Alternatively, you can check if the bread is done with a food thermometer as well. It should register at least 95 degrees C.
Remove the bread from the oven and keep it on a wire rack to cool completely.
Storage Suggestions: This bread can be stored in an airtight container preferably a zip lock bag at room temperature for upto 3 days. You can also freeze the slices or the whole bread for upto 3 months. Thaw the bread and refresh in the oven at about 100 degrees C for 10 minutes. If you are planning on toasting the slices, there s no need to keep it in the oven first.