Raisin Walnut Bread
We add
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
raisins
walnuts and cinnamon.
Mix with a Danish Dough Whisk, a wooden spoon or a stand mixer.
Let the dough rise for 2 hours and then you can use it right away or it can be stored for about 7 days.
Pull out a 2-pound piece of dough, about half the dough in the bucket.
Quickly shape it into a smooth oval.
Generously grease and flour the base of the bread baker.
Place the dough into Bread Loaf Baker.
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.
Preheat the oven to 450°F.
Uncover the loaf and use a Pastry Brush to paint with water.
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
Turn the loaf out of the pan after 5 minutes and then let cool completely.
After you’ve enjoyed some of your bread you can slip it back into the baker to store it on the counter.
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.
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.
Gorgeous bread! I would love this!
looks great I wonder what wouls iyt be like in my old bead pan that is sheet steel??
I can’t wait to try this new pan from Emile Henry – their products are always exceptional! And I’m running out to get the platinum yeast right now! Thanks so much for sharing this!
Beautiful loaf and beautiful bread loaf baker! I love baking bread and love the Artisan Bread in 5 recipes. Baking bread gives me such a feel good feeling and I love sharing home baked bread with my friends and neighbors! Would love to own this bread loaf baker!
I would love to try out this bread baker!
Wow, that pan sure seem to make a difference. I need to try this recipe. Just did a master batch of dough yesterday. I love your book and do the master recipies for brioche and regular breads often. Would love to win a case of yeast and the pan for me and a copy of the book for my daughter.
Thank you.
Carol
Long time ABin5 baker. I would love to try out this pan!
Looks great .
Love, Love, Love all things Emile Henry. Your photographs are sensational, by the way.
Looks like a winner. I’d love to give it at try!
Way beyond delicious as “day old”, toasted and spread with maple butter (2 TBS real maple syrup blended into 1 stick softened butter).
Thank you as ever for such great recipes. Am gifting copies of “The New ABin5” to my sister and two other friends for Christmas. Their specific requests after eating the basic boule at our house!
pretty impressive difference in the two loaves.
Wow! What a fabulous pan – and I can hardly wait to try the platinum yeast. I would love to win both, of course!
This looks amazing, I’d love to try the recipe and the bread baker! Thanks!
Looks like a perfect Christmas gift!
Wow – what a great helper for those who are baking impaired like moi.
Now, if someone would only come up with a way to keep the bread fresh for us tiny families.
This looks fabulous!!!
Drats! US only? Oh well. I guess I will just have to find this up here in Canada somewhere.
Bread looks interesting. So with this there is no need to introduce steam in the oven? Good!
Thanks for the post…even if I am ineligible.
Richard
I’ve been sticking to your basic bread recipe, which we all love, but my husband has been urging me to try variations of it. This recipe looks delicious & I’ll have to give it a go.
Great looking pan! I’ve been making whole wheat bread & loving it. Still need to perfect the baking time since sometimes the bread is a little undercooked in the middle.
Thanks for the great recipe!
Yum, that looks delicious! That pan looks like a great workaround for keeping the oven steamy and getting that perfect crust.
I have seen these pans and wondered if they would perform as advertised. Thanks for the review and the giveaway.
What a lovely loaf for Christmas morning! Maybe Santa will have one under the tree for me??????
The bread looks lovely I’ll have to try it soon. It should be just right for holiday gifts.
This looks wonderful!
Beautiful loaf! I wouldn’t have believed it without seeing it.
Looks really good! I want to try the raisin walnut dough even if I don’t get the loaf pan! 🙂
I’m so excited! I just found your website today and I mixed up a new batch of dough just minutes ago. We bake weekly, but the ABi5 will really take our bread to the next level! Yay!
This looks great. If it is not recommended for gluten free artisan bread, I can always give it to my daughter for her use!
Now I want cinnamon-raisin toast…
I love your books and I love Emile Henry . I have a cloche and I would like to try the bread pan. Can’t wait to try this recipe.
Thank you
Started reading and then clicking on the links to crock pot baking and then to gluten free and finally to focacia bread recipes which sounded perfect to go with spaghetti tonight. So the dough is proofing in my pre-warmed microwave (baby it’s cold outside)and I came back to finish reading about the bread baker and does it come in green? I want one, please.
Pat-a-cake, pat-a-cake Artisan man
Bake me a bread as fast as you can
Rest it and dust it and slash it with a “Z”
And put it in the oven for Zoe and me
Make it with chocolate, make it with cream
Make it the prettiest you’ve ever seen
Pat-a-cake, pat-a-cake Artisan man
Bake me a brioche as fast as you can
Please
Pat-a-cake, pat-a-cake Artisan man
Bake me a bread as fast as you can
Mix it and rest it and bake it just right
Good from the first ’til the very last bite
Wow, I love it!
Lovely!
That looks amazing! Thanks for hosting a giveaway and giving us a chance to take our baking to the next level.
I love toasted raisin bread. I think I can almost smell it baking right now!
The results from this baker look great; would love to try it!
Wow! The bread looks so amazing! I love the addition of nuts and dried fruit.
I have an old family recipe for raisin bread and I’d love to try this one out!
Love this recipe and that pan looks awesome. I hope I win one or get one from Santa. 🙂
What a beautiful loaf! You know I would love it
Beautiful bread and pan!
Good looking and tasty too! What’s not to love?
That red baker is just gorgeous! I can’t wait to try this bread out this weekend
I’d love to win that pan. Still enjoy making all your breads!
That baker looks interesting and red would be great in my kitchen! Love your books and techniques. Thanks!
Neat! Thanks for the contest.
Getting the e-mail with this recipe explains why I bought a pound of walnuts last week that I didn’t really have plans for! Mmm, mmm, this is going to be one tasty experiment.
Would love to win this!
Absolutely beautiful loaf. I would love to have it. Have been using the healthy book for a while now. Time for a new book 😉