Cinnamon Raisin Walnut Bread

Name: Cinnamon Raisin Walnut Bread
Yield: makes two 1 1/2-pound loaves
Ingredients: 3 1/2 cups (16 ounces) unbleached bread flour; 4 teaspoons (.66 ounce) granulated sugar; 1 1/4 teaspoon (.31 ounce) salt; 2 teaspoons (.22 ounce) instant yeast; 1 1/4 teaspoons (.16 ounce) ground cinnamon; 1 large (1.65 ounces) egg, slightly beaten; 2 tablespoons (1 ounce) shortening, melted or at room temperature; 1/2 cup (4 ounces) buttermilk or whole milk, at room temperature; 3/4 cup (6 ounces) water, at room temperature; 1 1/2 cups (9 ounces) raisins, rinsed and drained; 1 cup (4 ounces) chopped walnuts

January 26, 2012

In Brother Juniper’s Bread Book, I included a recipe for a variation of this bread, but I believe this version is even better, encompassing all the qualities one wants from a raisin bread. It is light, flavorful, loaded with raisins, and it has a wonderful finish, filling your mouth with the satisfying aftertaste of roasted walnuts. If you prefer not to use nuts, eliminate them from the formula without any further changes (you may also substitute other nuts, such as pecans or hazelnuts).

Recipe notes

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