I SO need to make this bread! Maybe use dried cranberries instead, since I have them in the pantry…
This bread is light, flavorful, loaded with raisins, and it has a wonderful finish, filling your mouth with the satisfying aftertaste of roasted walnuts. If you prefer not to use nuts or raisins, eliminate them and enjoy a wonderful cinnamon bread. (I didn’t have raisins this time, so I had to leave them out).
3½ cups (16 ounces) unbleached bread flour 4 teaspoons granulated sugar 1¼ teaspoons salt 2 teaspoons instant yeast 1¼ teaspoons ground cinnamon 1 large egg, slightly beaten 2 tablespoons (1 ounce) shortening, melted or at room temperature ½ cup (4 ounces) buttermilk or whole milk, at room temperature ¾ cup (6 ounces) water, at room temperature 1½ cups (9 ounces) raisins, rinsed and drained 1 cup (4 ounces) chopped walnuts
For the topping: 2 tablespoons butter, melted ½ cup granulated sugar 2 tablespoons ground cinnamon
1. Stir together the flour, sugar, salt, yeast, and cinnamon…
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