1/3 cup warm water
4 3 /4 teaspoons instant yeast
1 cup warm milk
1/4 cup unsalted butter, softened
1/3 cup sugar
1 1/4 teaspoon salt
4-5 cups all-purpose flour
1 cup raisins, plumped and dried
1/2 cup currants, plumped and dried
1 cup toasted walnuts, chopped
Egg wash, or milk for glazing
Cinnamon Sugar Topping
1/3 cup sugar * (best if you process sugar in processor 1 minute to make fine)
2 teaspoons cinnamon
Spray two 8 by 4 inch loaf pans with nonstick cooking spray or prepare two 9-inch layer cake pans the same way. Line a large baking sheet with parchment paper.
In a mixer bowl, hand whisk the water and yeast together for a minute. Add in 1 cup of the flour, and then the milk, butter, sugar, egg, salt, cinnamon, and most of remaining flour. Stir, and then attach the dough hook and knead on slowest speed of mixer, about 6-8 minutes, during in more flour, as required to make a soft dough. Stop machine after 5 minutes, and add in raisins and currants, and walnuts.
Remove dough hook from dough and machine. Spray dough with nonstick cooking spray and cover entire machine and dough/bowl, etc. with a large plastic bag.
Let the dough rise 90 minutes. Gently deflate the dough on a lightly floured work surface. Shape into a loaf or a round and place in prepared pans.
Cover with a large plastic sheet and let rise 45-70 minutes or until almost doubled. Brush with milk or egg wash and sprinkled on cinnamon sugar.
Place pans on prepared baking sheet. Bake until done, about 35-45 minutes.
Makes two small breads
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