July 5, 2009

Cinnamon Raisin Walnut Bread

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Cinnamon Raisin Walnut Bread
delicious bread but not as light as described in the book

I love the flavor of the 9th bread in The Bread Baker's Apprentice Challenge, Cinnamon Raisin Walnut Bread. However, I was not too happy with the texture because the bread did not rise as high as I wanted. *It's a good thing I only made half a recipe.* After the 2-hour first rising the dough did not double its volume, it grew larger by about 70%, maybe the raisins and walnuts had something to do with the slow rise, I don't know, but I went ahead, shaped, and baked it. The bread didn't have an oven spring either, not one millimeter, none, nada. I was scratching my head and couldn't think of the reasons why the bread did not rise properly. I followed the recipe exactly as written and I believe my SAF instant yeast is still good; it's just one of those days I guess. The bread is very yummy, though, specially with the swirly cinnamon sugar but it is not a light bread as described in the book, it is slightly dense and chewy which is not so bad really but I prefer a lighter texture. And the finished bread is somewhat ugly with bumps all over and one or two warty-looking thingies.:-)

Cinnamon Raisin Walnut Bread
Cinnamon Raisin Walnut Bread
bumpy warty loaf

The next day I made another half recipe minus ¼ cup of raisins. I let the dough relax for 1 hour before kneading in the raisins and walnuts, omitted the cinnamon sugar swirl, and let it rise for 2 hours before shaping into a loaf. The second rising took 90 minutes and the bread had an oven spring of about an inch resulting in a much lighter loaf although I miss the flavor burst of the cinnamon sugar. I will bake this bread again, perhaps with some whole wheat flour, and of course, the cinnamon sugar filling.

Cinnamon Raisin Walnut Bread
Cinnamon Raisin Walnut Bread
still a little bumpy but much smoother, taller, and lighter

Cinnamon Raisin Walnut Bread
the second batch is over an inch taller and has a lighter tight crumb

Rating:
flavor 5
texture 3
visual appeal 2.5
ease of preparation 4
performance 3
worth 4
Total: 21.5
Average: 3.58

8 comments:

Cindy said...

Although the second loaf is lighter and taller, the one with the cinnamon swirl is so much prettier!! Oh well, you can't have everything. I'm impressed with your hard work ethic of making it again on the second day because the first was not perfect.

susies1955 said...

Nice loaves. I loved this recipe too.
Great job and nice baking along with you,
Susie

Midge said...

Both your loaves look great, but I have to admit that the one with the swirls is prettier (and I'll bet it tasted fantastic; I've always been a sucker for cinnamon swirl loaves! ;p).

strangerkiss said...

I think adding raisins to pretty much anything makes it better...and cinnamon sugar is just, well, the icing on top.

Thanks for experimenting and reporting on this bread. I'm planning to tackle it this weekend and have really been looking forward to it...it's just my kind of bread!

I just finished my (ciabatta (and a challah))...thanks for your feedback on it!

The Missing Piece said...

Interesting article. Thanks for the side by side comparison. I think they are both gorgeous.

I'm going to make the cinnamon swirl one. I'll let you know if I have issues with it rising.

oggi said...

Cindy, I really love the flavor and I didn't mind making it again.:)

Susie, thanks.:)

Midge, it very good specially when toasted and buttered.:)

Strangerkiss, cinnamon and sugar together in a loaf bread is fantastic.:)

The Missing Piece, thanks..I hope your bread have a good rise.:)

Janice said...

Wow! What a difference in the two loaves! You are so great about experimenting and we can all learn from you. I sure did love this bread and will find any excuse to try it again. Thanks.

oggi said...

Janice, I didn't mind making it again because it's sooo good.:)

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