Sunday, February 7, 2010

Cinnamon Raisin Walnut Bread: Baking Through the Bread Baker's Apprentice

Entry two in the cinnamon section: a raisin walnut bread. For the life of me I can't find the pics I snapped of the bread, so I am including the one from the book found on Google Books. Sorry to say that the recipe is not also included (I guess this is what "limited preview" means). This is a pretty straight forward raisin bread (with super easy vegan subs), and the walnut adds a very nice touch. It was perfect warm from the oven, and still good the next day toasted for breakfast.

1. I need to get an 8.5 by 4.5 inch pan since Reinhart seems to favour smaller loaves for breads baked in pans. I was tempted to just make one mega loaf in a large pan, but decided against it.
2. I used half of the cinnamon mixture for the cinnamon swirl, and opted against dusting the loaves with cinnamon and sugar.

1. I used an equal weight of soy yogurt for the egg.
2. I used soy milk for the whole milk.


Karyn said...

The raisin bread looks really good. I just baked some yesterday, but from a different book. Yours looks better...more raisins and more evenly distributed.

I have been doing a lot of bread baking the past few weeks as a form of stress relief, so I have really enjoyed seeing what you are baking, too.

Thanks for sharing it with us. I always enjoy seeing what you have made and reading your posts.

Bianca said...

So pretty!! I wish I had a slice of that now. With some Earth Balance and cinnamon sugar. Yum!

Beki said...


Not really about this recipe as I'm still a beginner. A friend of mine, neighbour of yours told me about you. Great stuff.

Could you tell me where you find Seitan. I am having such a hard time finding things. New grocery stores are crazy and even more so when you have no idea where to find the thing you are looking for or even know what it looks like.

North Bay must be like that too, but here in Toronto I feel like the "community" should be big enough to support a great vegan store.

I am looking forward to cooking from your book. So very excited to see someone doing this day to day. It really helps.