Cinnamon Raisin Walnut Bread

[reneeinnorthwes]

I was looking at some posts that referenced the Cinnamon Raisin Walnut Bread posted by Cinnabun. Many said it was great! I've tried several variations on the search function and can't find it. The most interesting one had to do with squash! Sometimes I can get the search button to work.. and other times I can't even get close.

Could someone please post the recipe or a link to the recipe? My parents are in town next week and I think this could be a good breakfast item. I need to start working on the dinners too!

Thanks so much!

Renee

[Terrytx]

cinnabun

by Peter Reinhart
from The Bread Baker's Apprentice
(Ten Speed Press, 2001)
Makes two 1 1/2-pound loaves

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 want 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).


convert Ingredients
3 1/2 cups
(16 ounces) unbleached bread flour
4 teaspoons granulated sugar
1 1/4 teaspoon salt
2 teaspoons
(.22 ounce) instant yeast
1 1/4 teaspoons ground cinnamon
1 large egg, slightly beaten
2 tablespoons shortening, melted or at room temperature
1/2 cup buttermilk or whole milk, at room temperature
3/4 cup water, at room temperature
1 1/2 cups
(9 ounces) raisins, rinsed and drained
1 cup (4 ounces) chopped walnuts


Method
1. Stir together the flour, sugar, salt, yeast, and cinnamon in a mixing bowl (or in the bowl of an electric mixer). Add the egg,

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.

2. Sprinkle flour on a counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed, switching to the

dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead (or mix), if necessary, to achieve this

texture. Knead by hand for approximately 10 minutes (or by machine for 6 to 8 minutes). Sprinkle in the raisins and walnuts during the

final 2 minutes of kneading (or mixing) to distribute them evenly and to avoid crushing them too much. (If you are mixing by machine,

you may have to finish kneading by hand to distribute the raisins and walnuts evenly.) The dough should register 77° to 81°F (25 to

27°C). 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.

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

4. Divide the dough into 2 equal pieces and form them into loaves. Place each loaf in a lightly oiled 8 1/2- by 4 1/2-inch pan, mist the

tops with spray oil, and cover loosely with plastic wrap.

5. Proof at room temperature for 60 to 90 minutes, or until the dough crests above the lips of the pans and is nearly doubled in size.

6. Preheat the oven to 350°F (175°C) with the oven rack on the middle shelf. Place the loaf pans on a sheet pan, making sure they are

not touching each other.

7. Bake the loaves for 20 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 20 to 30 minutes,

depending on the oven. The finished breads should register 190°F (85°C) in the center and be golden brown on top and lightly golden on

the sides and bottom. They should make a hollow sound when thumped on the bottom.

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

COMMENTARY
An alternative to the method described here is to add a cinnamon swirl. To make cinnamon sugar, stir together 1/2 cup granulated

sugar and 2 tablespoons ground cinnamon. When shaping the dough, roll out each piece with a rolling pin to a rectangle 5 inches wide

by 8 inches long and approximately 1/3 inch thick. Sprinkle cinnamon sugar over the surface of the rectangles and then roll up the

dough into a tight sandwich-style loaf, pinching the seam closed with your fingers. When you slice the baked bread, there will be a

cinnamon swirl that not only looks pretty, but will also add additional cinnamon-sugar flavor.

Another trick that adds flavor is to brush the tops of the baked loaves with melted butter as soon as they come out of the bread pans,

and then roll them in the cinnamon sugar. When the bread cools, the top will have an additional sweet and crunchy flavor burst.