This bread makes great toast. Spread fromage blanc on it and it’s almost an entire breakfast. Double the recipe. It freezes well. Adapted from the ever wonderful Bread Baker’s Apprentice.
For two loaves:
2 1/2 c. bread flour
1 c. white wheat flour (or sub. more bread flour)
4 tsp. sugar
1 1/4 tsp. salt
2 tsp. instant yeast
1 1/4 tsp. ground cinnamon
1 large egg, beaten
2 tbls. shortening, melted
1/2 c. buttermilk or whole milk
3/4 c. warm water
1 1/2 c. raisins
1 c. chopped walnuts
For filling:
1/2 c. sugar
2 tbls. cinnamon
- Mix dry ingredients in a large bowl.
- Whisk together wet ingredients.
- Pour the wet into dry and knead by hand or machine for about ten minutes. Knead in the raisins and walnuts.
- Let rise in a clean, dry bowl for two hours.
- Divide the dough into 2 equal pieces. Grease two 2-lb loaf pans.
Roll out into a large rectangle, with the short side of your dough being slightly longer than your pan.- Sprinkle with the filling mixture, leaving an inch on one side. Roll up tightly, pulling the dough slightly toward you as you roll. Seal the seam by pinching it. Place in loaf pan to rise for 90 minutes.
- Bake at 350F for 40 minutes.
Small Potatoes 