Raisin Walnut Bread

Raisin Walnut Bread | Artisan Bread in Five Minutes a Day

We addRaisin Walnut Bread | 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 instant or active dry 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

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.

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

Pumpkin Swirl Bread

Pumpkin Swirl Bread | Breadin5

Pumpkin pie and brioche are two of my all time favorites, so why not combine the two. The result is a bread rich with butter, eggs and spiced pumpkin puree. Spreading the pumpkin onto the brioche dough and rolling it into a log creates the swirl pattern when you cut it. The bread is gorgeous and tasty, perfect for Thanksgiving or just a fall morning with a cup of coffee.

Next week is the official release of our book The New Artisan Bread in Five Minutes a Day. Woot! To celebrate we are doing a giveaway, before the book even hits the stands. It is a small token of our appreciation for all your help in creating this new edition. We’ve incorporated what we’ve learned from your comments, your questions and your suggestions. Please leave us a comment below about your favorite experience baking bread or what you are most eager to try. We will give away 5 copies of the new book to randomly picked winners next week.* Thank you! Our usual contest rules apply (click here for rules); you need to respond within 24 hours of notification or we have to pick someone else. CONTEST CLOSED, WINNERS CHOSEN AND NOTIFIED 10/22/13.

To make the Pumpkin Swirl Bread:

Pumpkin Swirl Bread | Breadin5 Read More