Raisin Walnut Bread (Baked in an Emile Henry Bread Baker with Red Star Platinum Yeast)

Raisin Walnut Bread | Artisan Bread in Five Minutes a Day

I have to admit when Emile Henry asked if I wanted to try this new covered loaf pan, I was a bit skeptical about the claims they were making. It’s a gorgeous loaf pan, but would it really bake a bread with a perfectly crisp, shiny crust on the top and bottom, just because of the holes in the lid and on the bottom of the ceramic baking vessel? Well, I’m here to say I was wrong to judge without trying, again. Just as I was wrong about the crock pot baking great bread, this loaf pan really does bake a fantastic loaf. The crust is thin and golden brown, without having to add steam or remove the cover during baking. It’s all about the holes! You can see the same loaf baked in a regular loaf pan at the bottom of the post and see for yourself just how well it works.

Raisin Walnut Bread | Artisan Bread in Five Minutes a Day

I used Red Star Platinum yeast to mix up this raisin walnut bread dough, and I loved the results with this loaf.

Bread Baker, Book and Platinum Giveaway | Artisan Bread in Five Minutes a Day

Raisin Walnut Bread Ingredients | Artisan Bread in Five Minutes a Day

Raisin Walnut Bread

3 cups lukewarm water

1 tablespoon Red Star Platinum Yeast 

1 tablespoon Kosher salt

1 cup whole wheat flour

5 1/2 cups all-purpose flour (if you use King Arthur or other high protein flours, you may need to add up to a 1/4 cup more water)

1 cup raisins

1 cup walnuts

2 teaspoons cinnamon

Adding yeast to bread container | Artisan Bread in Five Minutes a Day

In a 6-Quart Round Storage Container add the water, yeast, salt, flours

Adding raisins to bread dough | Artisan Bread in Five Minutes a Day

raisins

A bowl of raisins and walnuts | Artisan Bread in Five Minutes a Day

walnuts and cinnamon.

Raisin Walnut Bread | Artisan Bread in Five Minutes a Day

Mix with a Danish Dough Whisk, a wooden spoon or a stand mixer.

Raisin Walnut Bread Dough | Artisan Bread in Five Minutes a Day

Let the dough rise for 2 hours and then you can use it right away or it can be stored for about 7 days.

Raisin Walnut Bread Dough | Artisan Bread in Five Minutes a Day

Pull out a 2-pound piece of dough, about half the dough in the bucket.

Raisin Walnut Bread Dough | Artisan Bread in Five Minutes a Day

Quickly shape it into a smooth oval.

Floured ceramic bread pan | Artisan Bread in Five Minutes a Day

Generously grease and flour the base of the bread baker.

Raisin Walnut Bread Dough | Artisan Bread in Five Minutes a Day

Place the dough into Bread Loaf Baker.

Bread Dough Baker | Artisan Bread in Five Minutes a Day

Cover and let rest for 1 1/2 to 2 hours. This will depend on what else you have going on and how chilly your kitchen is.

Raisin Walnut Bread Dough Rising | Artisan Bread in Five Minutes a Day

Preheat the oven to 450°F.

Uncover the loaf and use a Pastry Brush to paint with water.

Raisin Walnut Bread | Artisan Bread in Five Minutes a Day

Because this baker has a lid it traps the internal moisture of the dough, almost like a Dutch Oven, to create a shiny, crisp crust. Since it has the small holes, the crust will also color nicely during the baking without having to remove the cover.

Bake for about 45 minutes. If you open the lid and it is not yet golden brown, let it bake another 5 minutes.

Let the bread cool in the baker for 5 minutes

Raisin Walnut Bread Turned Out of a Bread Pan | Artisan Bread in Five Minutes a Day

Turn the loaf out of the pan after 5 minutes and then let cool completely.

Raisin Walnut Bread | Breadin5 17

After you’ve enjoyed some of your bread you can slip it back into the baker to store it on the counter.

Raisin Walnut Bread | Artisan Bread in Five Minutes a Day

Since the cover has holes the loaf won’t get soggy, but it is protected enough to keep the bread from staling as quickly. It also happens to keep nosey puppies from the counter.

Raisin Walnut Bread | Artisan Bread in Five Minutes a Day

Here is the loaf baked in a regular loaf pan. You can see that the crust is pale and dull looking in comparison. It was still as tasty, but without the trapped steam the loaf just wasn’t as appealing. You’d have to add steam to the oven if you were to bake it in this style pan.

Bread Baker, Book and Platinum Giveaway | Artisan Bread in Five Minutes a Day

Lesaffre Yeast Corp. (Red Star) provided samples of yeast for recipe testing, and sponsors BreadIn5’s website and other promotional activities



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407 thoughts on “Raisin Walnut Bread (Baked in an Emile Henry Bread Baker with Red Star Platinum Yeast)

  1. What an inspiration to bake! The recipe used for the bread, looks amazing, as does the book. Thanks for this great prize package!

  2. I can smell the cranberry orange bread already. Love that the pan make toaster size loaves…I pray I’m favored to win!

    Blessings to all…

  3. The Raisin Walnut Bread looks so delicious. I am going to make the New Artisan Bread for the first time. Hopefully to give as Christmas hostess gifts.

  4. Thanks so much for the chance to win this lovely prize! I love reading your blog and baking bread with you! This recipe looks delicious!!

  5. I went ahead and made the bread, and it came out really good! I made enough dough for one loaf and made it in a regular loaf pan. I added one egg (for part of the liquid), and I also added 1/4 cup of sugar. It makes great toast!

  6. I have loved every recipe I have made from both the Artisan Breads in 5 and the Healthy Bread in 5 cookbooks. I haven’t yet tried this recipe but it’s definitely on my radar. Would love a pan that would make it even easier to bake the bread (no steam required–love it!).

  7. That bread looks great, I’m definitely going to save the recipe.
    That bread pan! Genius! I wonder why it took so long to invent it.

  8. I have just bought two of your books and the whisk and bucket. So excited to try this! I am in a wheelchair so getting out in a timely manner to purchase bread can be irksome. Especially in the winter. I would love to have a covered baker.. Is there a spot to purchase it if I am not so lucky as to win?

  9. everything you offer in this recipe is appealing to me. I have this dough stirrer and need to put it work trying it out. I’d love to have this EH baker!

  10. We started making Healthy Bread in Five minutes a Day, three weeks ago, and have only had home baked bread since. Today we are making Rye. Just the dough mix aroma is enough to make your mind swim, can’t wait to cut the first slice. 🙂

  11. I feel the need to ry this with dried cherries for Christmas morning: it would be my dads favorite (especially if I added dark chocolate… too much? I doubt it!)

  12. I love the elegant design and festive holiday red color of the Emile Henry bread baker and how it pulls double duty by keeping the loaf fresh after baking…going on the gift list now!

  13. No need to toast the walnuts? I assume any other dried fruits and nuts could be substituted- would any adjustments need to be made?

  14. I have used the ABin5 book for several recipes and have your pizza book, too. The Emile Henry loaf pan looks very interesting! I’ll have to check it out soon.

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