Sunday, July 12, 2009

Cinnamon Raisin Walnut Bread- BBA Challenge #9

I decided to play with this recipe a bit to see if I could develop a deeper flavor. I created a sponge using part of the ingredients. (1/2 cup buttermilk, 3/4 cup water, 1 1/4 cup bread flour, 1 tsp yeast, 4 tsp sugar) I whisked it for 1 minute than covered the sponge with the rest of the dry ingredients minus the salt. (2 1/4 c flour, 1 tsp yeast, 1 1/4 t cinnamon) Typically, I'd let this sit at room temperature for one hour than put it in the fridge over night but I ran out of time so I let this sit at room temperature for four hours before mixing. Below you see the sponge breaking through the flour mixture.

After four hours, I added the egg and shortening and mix with the dough hook for 1 minute to for a rough dough. I covered the bowl and let the dough autolyse for 20 minutes.

After 20 minute autolyse:

I added the 1 1/4 t salt and mixed on KA #4 for 6 minutes

I added the raisins and walnuts in the last minute than finished the kneading by hand.

The dough doubled in 1 hour

I didn't have an 8x4 pan, so I shaped 2/3 of the dough and placed it in my 9x5 pan
Here's the dough after 90 minutes, ready for the oven. To reduce gaps in the cinnamon spiral, I let the dough overproof so I wouldn't have much of an oven spring.

Final bread cut in half

With the extra dough, I made small cinnamon rolls.

Finished rolls.

Rick has been on pins and needles waiting for this week. He loves raisins. He really enjoyed this bread. Rick said the bread was light, chewy and soft with a slight molasses taste.


  1. Great photos and great looking bread and rolls.
    I also like this recipe.
    Nice baking along with you,

  2. Thanks Susies! Nice baking along with you too!

  3. I love how you used the extra dough to make cinnamon rolls - good thinking! I'm glad your hubby loved it. How about you? Did you think the finished bread had a "deeper" flavor?

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  5. Thanks ButterYum... Rick thinks so but for a true test to see if my changes elicited a deeper flavor, I should have made another loaf using the recipe as written so he could do a side by side tasting. I'll do that next time. :-)

    I've had an aversion to raisins ever since a church camp where they added them to oatmeal. The raisins swelled up like ticks. (which we had issues with the day before... so you can imagine how our minds worked) many kids went without breakfast that day. lol Long story short...I don't eat anything with raisins. (I keep telling myself I'm going to work on this quirk)

  6. Looks amazing! What a gorgeous swirl! I've ended up having to make mine this Wednesday, as my errands today ran overlong. I hope my results are as good!

  7. I over-proofed mine too, but on accident! And then mine collapsed a little. Still tasted amazing, though. Maybe I'll try your sponge method next time, although I really don't need to make this again anytime soon. I'm starting to look a little over-proofed myself, these days. :)

  8. Thanks haleysuzanne. I have no doubt yours will be gorgeous. If you like cinnamon-raisin bread, this one will be your favorite.

    Roundthetable... You are soooo funny. Loved your post and pictures! Thanks for stopping by.

  9. I love cinnamon raisin bread a great Treat for anyone so Tasty ..

    Thanks for sharing your recipes:)

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    Have a great Day !

  10. Looks wonderful! You're so smart to let it overproof, I had to learn the hard way...

  11. Thanks Julie... I learned it from you during one of our bake offs. Thanks for sharing the tip.

  12. I had no idea that overproofing could reduce air gaps in the swirl. I love how much we are learning from others in this challenge. Your swirl is perfection!!

  13. I do too Cindy. What a great group we have!
    Thanks for the compliment & for stopping by my blog. :-)

  14. How good do those rolls look! I'm going to have to re-do all these recipes a hundred times because everyone has such great ideas. I'm discovering an affinity to fruit and nut breads, and those cinnamon mini rolls just put it over the top!

  15. Awe... Thanks misterrios! I love your blog. It's interesting to learn about the different ingredients you have to use in Germany. It's fun baking along side you.

  16. I really like how the swirls in your loaves came out perfect and so well defined. I still rely on luck when it comes to getting that eye-catching effect.