• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Uncategorized » Cinnamon Raisin Walnut Bread

Cinnamon Raisin Walnut Bread

August 2, 2009 · WCC Administr@tr · 4 Comments

bba1-1846670

I’m playing catch up with my Bread Baker’s Apprentice Challenge and made Peter Reinhart’s recipe for Cinnamon Raisin Walnut Bread (which you can get from his book above, starting on page 147-149.) This was a great recipe to make… and I have plans to use some of the bread to make a Cinnamon Raisin Walnut Bread Pudding soon!

bb-4142395
The dough for this bread is made with yeast, flour, sugar, salt, butter, buttermilk, egg, cinnamon, raisins and chopped walnuts. Once the dough is formed, it’s placed in an oiled bowl to rise and double in size. This dough is then rolled out into two rectangles as the recipe yields standard loaves. I planned on making 1 standard loaf and 4 mini loaves to give away as gifts so I made 1 large rectangle and 4 small ones. A mixture of cinnamon and sugar is sprinkled over the rolled out doughs.

bb104-6176342
Carefully, each piece of dough is rolled into a log, making sure the cinnamon sugar doesn’t spill out of the sides. The cinnamon sugar will eventually be the “cinnamon swirl” in every slice – which is my favorite part!

bb105-6873858
Once all the doughs have been rolled, they are placed into loaf pans for their second rise.

bb107-4123057bb117-6338129
Finally, it’s time to bake and fill up the kitchen with the wonderful smell of cinnamon. Seriously, after making this bread, I don’t think I’ll ever buy commercial cinnamon raisin walnut bread from the store ever again!

Uncategorized

Previous Post: « Cranberry Walnut Celebration Bread
Next Post: Bobby’s Burger Bunday: Cheyenne Burger »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Becca says

    August 3, 2009 at 5:06 am

    This looks *so* good. Cinnamon raisin, yes, but walnuts take it to a totally different level! I bet this would be phenomenal as french toast.

    Reply
  2. Lisa says

    August 3, 2009 at 2:46 pm

    Both this bread and the cranberry one below look awesome! I envy your patience for bread baking!

    Reply
  3. Oggi says

    August 4, 2009 at 12:29 am

    The small loaves are a good idea for gift giving.
    I love this bread too, so much better than store-bought.

    Reply
  4. Mags @ the Other Side of 50 says

    August 5, 2009 at 2:07 am

    Love, love, love the mini-loaf idea! I think I'm going to have to start doing that with the rest of the recipes in the book; trying to find a way to make them into sizes more appropriate for just the two of us. Good job with your bread!

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago