February 13, 2007 - 7:43am
BBA cinnamon raisin walnut bread
I made this bread and it turned out great! Even though it hardly rose after I rolled it out to add the cinnamon sugar swirl. Oh well, one loaf had walnuts and the other without but both were good, sweet, and extra tasty toasted.
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Beautiful! Is the recipe posted here?
I agree with Luv2Bake. Your loaves look better than my attempt to twist Floyd's white bread recipe into raisin bread this past weekend. The loaves look fine but the innards are a loose-raisiny mess. (although it IS edible and quite tasty aesthetics leave a bit to be desired)
I have this exact bread rising in my kitchen right now! Can't wait to see how it comes out. I am adding the cinnamon swirl to it as well. :)
Cook'd Illustrated, Cook' Country in the April 2007 issue suggest spraying the dough rectangle with water, then sprinkle with the cinnamon mix then spray with water again, then roll as directed. The water 2 times is to make the cinnamon stick to the dough (on each side of the cinnamon) and the whole thing stick together. Give it a try. I posted a slice from a loaf I did Monday from that recipe.It was delish! but the photo above looks even yummy'er!!
Darn! Wish I had read this first, one loaf was leaking cinnamon when I rolled it up.
I hate to type lot's but here goes.
From Peter Reinhart's "The Bread Baker's Apprentice":
3 1/2 cups bread flour
4 teaspoons granular sugar
1 1/4 teaspoons salt
2 teaspoons instant yeast
1 1/4 teaspoons cinnamon
1 large egg slightly beaten
2 tablespoons melted butter (Peter suggests using shortening but I never use the stuff for any baking)
1/2 cup buttermilk, whole milk, or kefir, at room temperature (I use kefir whenever buttermilk is asked for)
3/4 cup water at room temperature
1 1/2 cups raisins rinsed and drained
1 cup chopped toasted walnuts
Stir together the flour, sugar, salt, yeast, and cinnamon in a large mixing bowl. And the egg, butter, buttermilk, and water. Stir with a large spoon until all ingredients come together in a ball. Adjust flour or water if too wet or too dry.
Transfer the dough to a floured counter and knead for 10 minutes until the dough is soft and tacky, if it's sticky then add some flour. After 8 minutes add the raisins and walnuts by sprinkling them in. When the dough is about 82 degrees tranfer it to a lightly oiled bowl and roll it around to coat evenly. Cover the bowl with plastic wrap.
Ferment the dough until it doubles in size then divide it in two equal pieces and roll each piece into a triangle 8 inches by 5 inches and coat them with a cinnamon sugar mixture (1/2 cup granular sugar with 2 tablespoons ground cinnamon). Roll them into sandwich loaves and place in oiled loaf pans, mist them lightly with spray oil and cover loosely with plastic wrap then proof until the dough crests the top of the pan and has doubled in size.
Preheat the oven to 350 F and place the loaf pans on a cookie sheet and bake for 20 minutes. Rotate the pans 180 degrees and bake for another 20 to 30 minutes. They should be 190 in the center, be golden on top, and light golden on the sides.
Immediately remove the loaves from the pans and brush the tops with melted butter and sprinkle more of the cinnamon sugar on top for a nice sweet crunch topping. Let cool for 1-2 hours before eating, I usually start eating after about 20 minutes :)
Melted butter, brushed on thinly, also would allow the cinnamon and sugar to stick to the dough. I do this when I make sticky cinnamon pinwheel scones.
Thank you Pumpkinpapa for this delicious loaf recipe. We are going to use it as a breakfast toast option on our cafe B/F menu . The slices of the first loaf made held together except for a small portion even though melted butter was used as a base for the cinnamon and sugar. I think that (a) rolling the dough a bit firmer, (b) using less ground cinnamon (c) adding a few drops of cinnamon bark oil to the melted butter will improve what's left to improve. Thank you for taking time to do all that (dreaded) typing! M
Having converted from measuring by volume to weight, would it be too much to ask you to list this again but in weight? I assume Peter gives the recipe in both formats...
Lee
Instructions say to roll the dough “when the dough is about 82 degrees”. I assume this is before baking so I don’t understand. Please help. This sounds wonderful