Walnut Raisin Bread

Name: Walnut Raisin Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf (32 pieces)
Ingredients: 6 to 7 cups all-purpose flour; 1/4 cup sugar; 2 teaspoons active dry yeast; 2 teaspoons ground cinnamon; 2 teaspoons salt; 1 cup raisins; 1 cup chopped walnuts; 3 cups cool water (70° to 75°)

Total Time Prep: 15 min. + rising Bake: 50 min. + cooling

Yield 1 loaf (32 pieces)

Test Kitchen Approved

Baking this cinnamon-scented walnut raisin bread in a Dutch oven helps yield a pleasantly chewy rustic loaf with a crunchy, golden crust.

Ingredients

6 to 7 cups all-purpose flour
1/4 cup sugar
2 teaspoons active dry yeast
2 teaspoons ground cinnamon
2 teaspoons salt
1 cup raisins
1 cup chopped walnuts
3 cups cool water (70° to 75°)

Directions

In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours.
Preheat oven to 450°; place a Dutch oven with lid on the center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment.
Using a sharp knife, make a 1/4-in.-deep slash across top of loaf. Using the parchment, immediately lower loaf into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if the bread is browning too much. Remove loaf from Dutch oven and cool completely on wire rack.

Nutrition Facts

1 piece: 130 calories, 3g fat (0 saturated fat), 0 cholesterol, 149mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 3g protein.

On a cold day, nothing is better than a warm, crusty Dutch oven raisin bread filled with walnuts. —Catherine Ward, Taste of Home Prep Kitchen Manager

Recipe Creator