In the wake of last week’s cinnamon buns, I would have liked to mix it up a little and make something that didn’t involve more cinnamon, raisins, and nuts. But, that’s the way it goes when you’re baking through an alphabetized cookbook, I guess. On the bright side, this formula was pretty simple. I started by combining some wet and dry ingredients (flour, sugar, salt, cinnamon; egg, milk, melted butter, yeast). My mixture was quite picturesque until I poured in the proofed yeast, which covered up the egg that I had cracked into a crater in the flour. Oh well.
Once I mixed and kneaded the dough, it was time to add the raisins. Kneading them into the ball of dough wasn’t the easiest thing in the world, but I got it done.
Once all of the raisins were incorporated, I had to do the same thing with the walnuts.
After letting it rise for about 2 hours, I divided the dough into two loaves. They were supposed to go into two 8 1/2″ x 4 1/2″ pans, but I only have 9×5 pans, so they had to do.
After the second rise, the loaves had shaped up pretty nicely, although they weren’t cresting the pan like they technically should have.
They baked at 350 degrees for about 40 minutes. Though they were a little on the short side, they still came out well.
I actually ended up really liking this bread. I thought it was going to be very sweet and cinnamony, but the flavors were a lot more subtle. It also had a really nice nutty flavor from the walnuts. All in all, this turned out to be a nice, easy, and enjoyable bread.
Next: cornbread. With bacon. Should be tasty. And fattening. We’ll see on Wednseday, when Michael and I have it alongside some chili.