Cinnamon Raisin Walnut No Knead Bread Recipe No Knead Bread W 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. 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.
No Knead Walnut Raisin Bread Shutterbean Step by step instructions. in a large bowl, combine the flour, salt, sugar, cinnamon and yeast. add the raisins and walnuts and mix to coat. pour in the water and stir until just combined. cover with plastic wrap or a damp kitchen towel and place the bowl in a warm, draft free spot to rise for 12 18 hours (i like to do it overnight). Add the flours, raisins, yeast, salt, cinnamon, and brown sugar to a large bowl. be sure to add the yeast and the salt to separate sides of the bowl. stir the dry ingredients together well. add the water and stir until a thick, rough dough forms. add 1 2 more tablespoons of water or flour if needed. Sample baking schedule. 7:00 pm: feed your sourdough starter. 7:00 am: mix the dough, cover, and let rest for one hour. soak raisins and walnuts in warm water. 8:00 am: perform one set of stretches and folds. cover and let the dough rest for 30 minutes. 8:30 am: drain the raisins and walnuts and work them into the dough. Tent the pan with lightly greased plastic wrap, and let the dough rise until it's crowned 1" to 1 1 2" over the rim of the pan, about 1 1 2 to 2 hours. towards the end of the rising time, preheat the oven to 350°f. uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon sugar, for extra flavor.
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