Cinnamon Raisin Walnut Bread Food

CINNAMON-RAISIN-WALNUT WHEAT BREAD

Steps:

• In large bowl, mix whole wheat flour and yeast. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand 15 minutes.
• Stir in brown sugar, oil, cinnamon, salt and 1 cup of the bread flour; beat until smooth. Stir in enough remaining bread flour, 1/2 cup at a time, until a soft, smooth dough forms.
• Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in walnuts and raisins. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Grease uninsulated cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Place dough on lightly floured surface. Gently shape into an even, round ball, without releasing all of the bubbles in the dough. Stretch sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Spray loaf with cool water. Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.
• Heat oven to 375°F. Spray loaf with cool water. With sharp serrated knife, carefully cut 1/4-inch-deep slashes in tic-tac-toe pattern on top of loaf.
• Place in oven; spray with cool water. Bake 35 to 40 minutes or until loaf is dark brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)

Steps:

• Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
• Remove from heat.
• Let cool until lukewarm, about 120-125 degrees.
• Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
• Knead the dough on a lightly floured surface for a few minutes until smooth.
• Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
• Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
• Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
• Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
• Roll up tightly (the long way).
• The roll should be about 3 inches in diameter.
• Cut into thirds, and tuck under ends and pinch bottom together.
• Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
• Let rise in warm place, uncovered, again for about an hour.
• Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
• Remove from oven and let cool on rack.
• Take melted butter and spread over tops of loaves.
• After about 20 minutes, lay loaves on their sides and remove from pans.
• Allow to cool before slicing.

CINNAMON RAISIN BREAD

Steps:

• In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let sit until yeast is foamy, about 10 minutes. Add flour, powdered milk, sugar, salt, 3 tablespoons melted butter, and 1 3/4 cups warm water. Mix, using the paddle attachment, on low speed for 1 minute. Change to dough hook, and mix on medium-low speed for 7 minutes. Or knead by hand, 15 or 20 minutes. Add raisins, and mix on medium-low speed until dough is firm but not dry, 3 minutes.
• Transfer to a lightly floured surface, and knead by hand into a ball. Place dough, smooth side up, in a large, lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 1/2 hours.
• Butter two 9-by-5-inch loaf pans generously, and set aside. In a small bowl, combine sugar and cinnamon, and set aside. Transfer dough to a lightly floured surface, and cut in half. Cover one piece of dough loosely with lightly oiled plastic wrap.
• Press the other piece of dough into a 10-by-12-inch rectangle. Brush with half of the beaten egg, sprinkle with half the cinnamon sugar, and drizzle with half the melted butter. Rub the surface with the back of a spoon to blend butter and cinnamon sugar. Starting at a short end, roll up dough tightly, and pinch together along crease. Roll the dough back and forth to make it cylindrical, and pinch the ends together. Transfer to a loaf pan, seam side down, and cover loosely with lightly oiled plastic wrap. Repeat process with second piece of dough. Let loaves rise in a warm place, 45 minutes to 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in the lower third of oven. Heat oven to 425 degrees.
• Brush tops of loaves with egg white, and sprinkle each loaf with 1 1/2 teaspoons sugar. Bake 15 minutes; lower oven to 400 degrees, and bake 15 minutes more. Remove from oven; cool on a wire rack for at least 30 minutes before slicing.

RAISIN CINNAMON BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.

CINNAMON RAISIN WALNUT BREAD

Steps:

• 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. If the dough seems too sticky or dry, adjust with flour or water by adding in a very small amount until incorporated.
• Sprinkle flour on a counter, transfer the dough to the counter and begin kneading or mixing on medium speed (if using electric mixer, at this time switch 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 pass the windowpane test and register 77 to 81 degrees F (see testing note in description above for a fully developed dough).
• 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. Allow to rise at room temperature for approximately 2 hours or until the dough doubles in size.
• Divide the dough into 2 equal pieces and form them into loaves. Place each loaf in a lightly oiled 8½ by 4½-inch pan, mist the tops with spray oil and cover loosely with plastic wrap.
• 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.
• Preheat the oven to 350 degrees with the oven rack on the middle shelf. Place the 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 baking for another 20 to 30 minutes, depending on the oven. The finished breads should register 190 degrees F 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.
• Immediately remove the breads from their pans. Mix together the granulated sugar and ground cinnamon for the topping in a shallow plate. Brush the tops of the loaves with melted butter as soon as they come out of the bread pans, and then roll them in the cinnamon sugar. Cool loaves on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.

CINNAMON RAISIN BREAD

Steps:

• Mix one batch of the White Pan Loaf dough according to instructions given in recipe.
• Place the just mixed dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 degrees to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.)
• While the dough is rising, place the raisins in a bowl or a plastic container and fill with warm water to come just below the top of the raisins. (If you use too much water, you will rinse away the natural sweetness of the raisins.)
• Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle that is about 3/4 of an inch thick, and about 6 inches by 12 inches in size. The short sides should be the top and bottom edges.
• Mix the cinnamon and sugar together, and sprinkle it evenly over the dough.
• Drain the raisins and toss them with the remaining 2 tablespoons flour. Spread the raisins evenly over the dough and gently press them into it.
• Starting at a short side, roll the dough into a log. Roll the dough tightly, keeping the skin of the dough slightly taut, and tucking in any raisins that fall out, but don't stretch the dough so tight that the skin tears. Seal the seam of the log gently but tightly using the heel of your hand against the surface of the table, or pinch it shut with your fingers.
• Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with oiled plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch above the sides of the pans.
• Meanwhile, preheat the oven to 450 degrees.
• Place the loaf pan on the center oven rack. Using a plant sprayer, mist the loaf 8 to 10 times, then quickly shut the oven door. Spray the bread again after 2 minutes.
• Bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. The crust may color quickly because of the cinnamon and raisins in the dough; watch carefully and cover the top of the loaf loosely with foil if it is browning too fast. Let cool in the pan for 5 minutes, then remove the bread from the pan and place the loaf on a rack to cool. Let cool completely before slicing, or the bread will fall apart. This bread keeps well for at least 2 days.

DUTCH-OVEN RAISIN WALNUT BREAD

Steps:

• In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

NIKKI'S CINNAMON WALNUT BREAD

Steps:

• Place bread flour, 3/4 cup milk, 1/4 cup unsalted butter, 1/4 cup white sugar, 1 egg, 1 tablespoon cinnamon, yeast, and salt into the pan of your bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start. When the cycle is complete, remove the dough, punch down, cover, and let rest for 10 minutes.
• Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
• Stir walnuts, brown sugar, 3 tablespoons white sugar, and 1 tablespoon cinnamon together in a bowl. Add 4 teaspoons milk and 1 tablespoon butter; mix well.
• Turn dough out onto a lightly floured surface and roll into a 15x12-inch rectangle. Cut into three 15x4-inch strips. Spread 1/3 the walnut mixture down the center of each strip. Moisten and roll the long edges of each strip together over the filling, and pinch to seal each rope.
• Line up the 3 ropes 1 inch apart on an ungreased baking sheet. To ensure an even braid, start braiding in the middle. Bring the left rope under the center rope, pass the right rope under the new center rope, and repeat braiding to the end. Starting in the middle again, pass the outside ropes over the center rope, repeating to the end. Press rope ends together and tuck in on each side. Cover loaf with a damp cloth and let rise until doubled in volume, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat water and egg together in a small bowl. Stir 2 tablespoons white sugar and 2 teaspoons cinnamon together in a separate bowl. Brush loaf with egg mixture and sprinkle with cinnamon sugar.
• Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 20 to 25 minutes.

NO-KNEAD CINNAMON AND RAISIN BREAD

Steps:

• Stir 3 cups flour, sugar, cinnamon, salt, and yeast together in a large bowl. Pour in water and stir until all the flour has been incorporated and a shaggy, wet dough forms. Stir in raisins and cover with plastic wrap.
• Place bowl in a warm, draft-free space for 30 minutes or in the oven with the oven light on.
• Sprinkle a clean working surface with 1 tablespoon flour. Scrape dough out onto the counter and use a bench scraper to fold the dough over onto itself several times, incorporating most of the flour into the dough. Rinse and dry the bowl.
• Cut parchment paper into a liner for the bowl, folding it so that it sits flat against the bowl. Place dough on the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.
• Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C). Set timer for 30 minutes.
• Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.
• Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.