Cinnamon Raisin Walnut Bread Brown Eyed Baker Instructions. 1. stir together the flour, sugar, salt, yeast, and cinnamon in a mixing bowl (or in the bowl of an electric mixer). add the egg, shortening, buttermilk, and water. stir together with a large spoon (or mix on low speed with the paddle attachment) until the ingredients come together and form a ball. In a 1 cup measuring cup, whisk together the milk, egg yolks and vanilla extract. 3. using a stand mixer fitted with the dough hook, mix the flour, sugar, yeast and salt on low speed until combined, about 30 seconds. slowly pour in the milk mixture and mix until the dough comes together, about 3 minutes.
Cinnamon Raisin Walnut Bread Brown Eyed Baker Preheat oven to 375 degrees f. grease an 8 inch or 9 inch baking dish; set aside. in a medium bowl, stir together the oats, half of the walnuts, cinnamon, baking powder and salt; set aside. in a separate medium bowl, whisk together the milk, maple syrup, egg, half of the melted butter and vanilla extract. After 30 minutes, remove the lid and bake for an additional 10 minutes or until golden brown. remove the pot from the oven, and allow the bread to cool for 30 minutes before using the ends of the parchment to lift it up out of the dutch oven and on to a cutting board or cooling rack. serve with butter or honey. Of course, being a peter reinhart recipe, i am certain that the cinnamon raisin walnut bread is delicious even without the cinnamon sugar swirl. but it's even more delicious with it. the recipe makes two loaves, and reinhart suggests mixing a half cup of sugar with two tablespoons of cinnamon to split between the loaves to create the swirl. Discard the water sugar mixture and buy new yeast). if yeast “proofs,” then proceed—. add the oil, salt, dry milk, raisins, cinnamon and 2 cups of the flour to the bowl. fit mixer with dough hook and using speed recommended by manufacturer (with ka that’s #2), mix the ingredients in the bowl.
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