I’ve been meaning to post this recipe for awhile. One of my favorite bread to make (and eat)! Enjoy!
*Makes two 1 1/2 pound loaves
- 3 1/2 C (16 ounces) Unbleached Bread Flour
- 4 tsp (.66 ounce) Granulated Sugar
- 1 1/4 tsp (.31 ounce) Salt
- 2 tsps (.22 ounce) Instant Yeast
- 1 1/4 tsp (.16 ounce) Ground Cinnamon
- 1 Large (1.65 ounces) Egg, Slightly Beaten
- 2 TBSP (1 ounce) Shortening, melted or at Room Temperature
- 1/2 C (4 ounces) Buttermilk or whole milk ( @ Room Temperature)
- 3/4 C (6 ounces) Water (@ Room Temperature)
- 1 1/2 C (9 ounces) Raisins, rinsed and drained ( I don’t think I did this step)
- 1 C (4 ounces) Chopped Walnuts
- Stir together the flour, sugar, salt, yeast, and cinnamon in a mixing bowl (or in the bowl of an electric mixer).
- Add Eggs, shortening, buttermilk, and water. Stir together with a large spoon or mix on low speed with the paddle attachment 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 to the counter, and begin kneading ( or mix on medium speed switching to a dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you kneed (or mix) if necessary, to acheive this texture ( it took some extra flour for me on this step & I use a Kitchen Aide Mixer).
- Kneed by hand approx. 10 min, or by machine for 6 or 8 min. Sprinkle in raisins and walnuts during the final two minutes of kneeding. I’ve found if you are using the Kitchen Aide you will have to take the dough out and manually kneed the raisins and walnuts in with your hands (it seems like a TON of raisins and walnuts for the amount of dough). The dough should pass the windowpane test and register 77-81 degrees F. Lightly Oil a Large Bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
- Ferment at Room Temperature for about 2 hours, or until the dough is doubled.
- Divide the dough into two equal pieces (I’d use a scale) and form into loaves. Place each loaf in a lightly oiled 8.5 by 4.5 inch pan, mist the tops with spray oil, and cover loosely with plastic wrap. (at this point I flatten the dough and add a cinnamon sugar mixer and roll the dough into loaves).
- Proof at room temp for 60-90 minutes, or until the dough crests above the lips of the pans and has doubled in size.
- Preheat oven to 350 degrees F with the oven rack in the middle of the shelf. Place loaf pans on a sheet pan making sure they are not touching each other.
- Bake the loaves for 20 minutes. Rotate the pan 180 Degrees for even baking, and continue to bake for another 20-30 minutes, depending on how hot your oven is. Mine is SOOOO hot it doesn’t ever take that long. Take the inside of the breads temp and make sure it registers 190 Degrees F.
- IMMEDIATELY take out of pans and move to cooling rack (at this point I coat with melted butter and add more cinnamon sugar to the top of the loaves.)
- EAT and ENJOY!