Adapted from 'Easy breakfast and brunch ~ simple recipes for morning treats'
by Ryland, Peters and Small
Cinnamon raisin nut bread:
650g strong white bread flour (I used strong protein bread flour)
1.5tbspn ground cinnamon
1 tsp sea salt
1 tsp light muscovadosugar
100g unsalted butter, chilled and cubed
15g fresh yeast (I used dried yeast)
425ml milk, at room temperature
100g raisins *
75g walnut pieces, lightly toasted * I used the leftover streusel mixture from another bake!
~ makes one large loaf or three smallish loaves like I did ~
sift the flour, cinnamon, salt and sugar into my kitchenaid mixing bowl.
rub in the butter with fingertips until the mixture looks like fine crumbs.
attach the dough hook
crumble the yeast into a jug and whisk in the milk.
pour into the flour and mix for 15 mins.
if it is too dry or too sticky, add extra water or flour,
1 tbsp at a time.
dough is ready when it leaves the sides of the bowl clean.
turn out into floured bowl, leave to rise till double in size or 60 mins.
original recipe called for the raisins and nuts to be kneaded into the dough after the 2nd rising;
but I separated the dough into three small portions after the 1st rising,
using my fingers push out dough into squarish shapes
sprinkle the leftover streusel mixture from HERE! over the surface
topped with the raisins
and rolled into logs and placed into the greased and floured pans
for the 2nd rising till double in size
bake in 220c oven for 35mins
see below ~ perfect portions, 1 for DH and 2 to give away!
Below: DH's favorite bread ~ Lena's Multigrain loaf
above: left - cinnamon rainsin nut bread, for a moment
I thought I could make bread and butter pudding with it but it disappeared
within the next two days...!
right - DH's fav ~ multigrain loaf from Lena
ps: I bake meringue shells again too