Cinnamon Raisin Walnut No-Knead Bread

How in the world it has taken me this long to try this recipe out of Jim Lahey's My Bread is both a sin and a tragedy.
Thank goodness for redemption!

This bread is as fantastic as it looks. Unlike a lot of cinnamon-raisin breads, this one has no sugar, so it isn't sweet at all. Making it the perfect accompaniment for some jam. And there is just this hint of spice, from a pinch of black pepper, that is surprisingly perfect. It really elevates it.
And, of course, it is no-knead... so it is so easy to make. So, there is no excuse not to treat yourself with this bread.

As ever, start with the dry ingredients. This time, with flour, raisins, walnuts, cinnamon, salt, a bit more yeast than the regular no-knead, and just a pinch of black pepper.
Add in the water. Mix it up.
Let it rise for 12-18 hours, until it has doubled in size.
Pour it out on a floured surface. Fold over the ends, spring it into something approximately something round. Flip it over, seam side down on a tea-towel dusted with flour or wheat bran.
Let that rise for 1-2 hours.
Then, plop it into your pre-heated Dutch oven. Bake it for 30 minutes with the lid on, and 15 with it off. And, I'm telling you, your apartment is going to smell delicious.

Then... you have to wait. Which is hard, but really is necessary (I did an experiment). And, then... and, then... slice into it.
Really, you cannot underestimate the pleasure you will get out of this loaf. Enjoy!
Cinnamon Raisin Walnut Bread (Pan co'Santi) (from My Bread by Jim Lahey)
Ingredients:
3 cups (400 g) bread flour
1/2 cup (85 grams) raisins
1/2 cup (50 grams) walnuts
1 1/4 tsp (8 grams) table salt
3/4 tsp (2 grams) cinnamon
1/2 tsp (2 grams) instant or active dry yeast
a pinch of freshly ground black pepper
1 1/2 cups (350 grams) cool (55-65 degree F) water
wheat bran, cornmeal, or additional flour for dusting

Directions:
In a medium bowl, stir together the flour, raisins, walnuts, salt, cinnamon, yeast, and pepper, mixing thoroughly. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. If it's not really sticky to the touch, mix in another tablespoon or two of water. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.

When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands or a bowl scraper or a spatula, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.

Place a tea towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

Half an hour before the end of the second rise, preheat the oven to 475 F and place the covered 4 1/2-5 1/2 quart heavy pot in the center of the rack.*

Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up. Cover the pot and bake for 30 minutes.

Remove the lid and continue back until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more.** Use a heatproof spatula or pot holders to gently lift the bread out of the pot and place it on a rack to cool thoroughly.

*Lahey has you put the rack in the lower third of the oven, but that always burns the bottom of my. So I put my rack in the middle of the oven.
**Mine is always done in the 15 minute range.

Charming Molasses Chews

These cookies are very simple, but I think that gives them their charm.

The molasses gives these cookies a wonderful chew. Rolling them in sugar gives them a nice texture on the outside. And the balance of the spice is just right.

They are also very nice and light, so when you find yourself eating one after another, you don't have to feel bad at all.

Molasses Chews (called 'Molasses Cookies Moldow' in Joy of Cooking)
Ingredients:
3/4 cup unsalted butter, at room temperature
1 cup packed brown sugar
2 cups sifted all-purpose flour
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 large egg
1/4 cup molasses
1 tsp baking soda
Sugar for rolling

Directions:
Preheat the oven to 350, and line 2 baking sheets with parchment.

Beat together butter and sugar, until light and fluffy [about 2 minutes]. In a different bowl, mix together flour, salt, cinnamon, cloves, ginger, and baking soda. Add that to the butter/sugar mix, also add the egg and molasses. Beat until well blended. The dough should be soft.* Refrigerate until firm enough to handle, about 2 hours.

Shape the dough in 1-inch balls and roll in sugar. Place 2 inches apart on the cookie sheets. Bake 1 sheet at a time, until firm, about 9-10 minutes.** Let stand briefly. Then remove to a rack to cool.

*My dough was actually fairly lumpy, and I have to press it together. I don't know if it was supposed to be like that, but the cookies ended up delicious.
**The recipe calls for 8 minutes, but mine are never done by then. They won't really look done when you take them out, but the tops will look crinkly, when they are ready.

Vegetarian chili you will crave

I'm pretty sure that this chili is the stuff cravings are made out of.
Once again, the Oliver does not disappoint. The secret ingredient? Roasted sweet potatoes. It gives the chili a touch of sweetness that lightens everything up. And, the cinnamon, cumin, and cayenne don't hurt either.

I could (read: did) eat bowl after bowl of this. It is warm and satisfying, but not heavy. Really, just a perfect vegetarian chili.

It was so easy to make, which also doesn't hurt. Start by peeling and chopping up your sweet potatoes, into about 1/2 inch dice. Toss them with some olive oil, salt, pepper, and a pinch of the warm spices.
While those are roasting, chop up some pretty bell peppers and onion, and toss them in a Dutch oven with some olive oil.
Once those have browned, add your cinnamon, cumin, cayenne, and some finely diced hot peppers (I used serano).
Work that all together.
Then, add your chopped tomatoes and beans.
Let that yum up for a bit, and then add in those glorious sweet potatoes right at the end.
And, you are done!
Get ready for the cravings to begin.

Vegetarian Chili (from theoliver)
Ingredients:
2 medium-sized sweet potatoes (about 500 g)
1/2 - 1 level teaspoon cayenne pepper, plus extra for sprinkling (1 tsp makes it very spicy)
1 heaped teaspoon ground cumin, plus extra for sprinkling
1 level teaspoon ground cinnamon, plus extra for sprinkling
olive oil
sea salt and freshly ground black pepper
1 onion
1 red pepper
1 yellow pepper
(1 bunch fresh coriander)*
1 red chili
1 green chili
2 cloves of garlic
2 14oz tins of beans- try kidney, chickpea, pinto, cannellini
2 14oz tins of chopped tomatoes

Directions:
Preheat oven to 400. Peel the sweet potatoes and cut into bite-sized chunks [about 1/2-3/4 inch dice should do it, they shrink quite a bit]. Sprinkle with a pinch of cayenne, cumin, and cinnamon, drizzle with olive oil and scatter with a pinch of salt and pepper. Toss to coat, then put them on a baking tray. Cook for about 40 minutes until soft and golden.**

Peel and roughly chop the onion. Halve, deseed, and roughly chop the pepper. Deseed and finely chop the chilis. Peel and finely chop the garlic.

Put a large pan on a medium*** heat and add a couple of glugs of olive oil. Add the onion and peppers, cook for 5 minutes. Add the garlic, cook for 30 seconds more. Add the chili and spices, and cook for another 5-10 minutes, stirring every couple of minutes.

Drain the cans of beans, then add them and the tomatoes to the pan. Stir well and bring to a boil, the reduce to a medium-low heat and leave to tick away for 25-30 minutes. Add a splash of water if it gets a bit thick.

Get the roasted sweet potatoes out of the oven and stir them through your chili. Taste and season with salt and pepper, if needed.

Makes 4-6 servings.

*Obviously, I omitted this because I think cordiander tastes awful. But, you could substitute parsley instead.
**You may want to make extra of these, because they are so delicious there is no way you can resist snacking on them.
***I think medium heat is better if you are using a Dutch oven, but use medium-high heat if you are not.

Cinnamon Rolls with a Cream Cheese Glaze

Baking is challenging. Some might even say stressful. And when you find yourself cutting cinnamon roll dough before the second rise and saying out-loud with much despair, "I've ruined everything", you might even say baking can be downright panic-inducing.

But, you know what else is true about baking? When you are lost in a bite of a warm, melt-in-your mouth, make you 'mmm' out-loud cream-cheese glazed cinnamon roll that you made, who has time for anxiety?

So, here's my inaugural run at cinnamon rolls.
The process was a touch bumpy, but the results were completely wonderful. Which, let's be honest, is just how it sometimes goes.

You start by creaming together room temperature butter, salt, and sugar.
Add in an egg and some lemon zest. Come on, how brilliant is the lemon zest?
Beat.
Now, time for the other ingredients: flour, yeast, and buttermilk.
Mix that all up until it forms a ball.
Get the dough on your work surface.
Now time for a work-out: knead the dough for 12 minutes if you are strong, and more like 15 minutes if you are like me. Do this until the dough is silky and tacky, it is 77-81 degrees, and passes the window-pane test.
Now get it into a lightly oiled bowl and cover with cling wrap.
Let it rise for 2 hours, or until it is doubled in size.
In the meantime, mix together your cinnamon and sugar. So so delicious.
Now, transfer the dough to your work surface,
and roll out into a 14x12 inch rectangle(-like sort of thing).
Sprinkle with cinnamon sugar.
Now, roll it up.
I'm not sure I rolled it tight enough, but that is something I can worry about next time. For now, look at the lovely swirl!
With the seam down, cut into 1 3/4 inch buns. This was the point I panicked. So, listen, do not worry if the buns get a bit squashed when you cut them. It will all work out.
And let rise for 75-90 minutes, or until doubled in size and some of them have grown into each other.
(And, yes, I realize they aren't exactly cut evenly.)

Bake in the oven for 20-30 minutes. Try not to eat the air while they are baking.

In the meantime, make your glaze. I have a penchant for cream cheese glaze, so that is what I made. Super easy, just beat together room temperature cream cheese, butter, vanilla, and powdered sugar.

Once they are golden, or you cannot wait any longer, take them out of the oven. And marvel.
Let them cool for about 10 minutes on the pan. And feel free to continue to marvel.
Remove to a wire rack and get ready to glaze.
Spread the glaze evenly over the top of the warm cinnamon roll.
While the book says after you do this you are to wait at least 20 minutes, I say posh. Eat them while they are warm.
I mean, come on, how could you possibly resist?
Get ready to have all your cares melt away.

Cinnamon Buns (from The Bread Baker's Apprentice)
Ingredients:
6 1/2 Tablespoons (3.25 ounces) granulated sugar
1 teaspoon (.25 ounce) salt
5 1/2 Tablespoons (2.75 ounces) shortening or unsalted butter, at room temperature
1 large egg, slightly beaten*
1 teaspoon (.17 ounce) lemon extract or 1 teaspoon (.1 ounce) grated zest of one lemon
3 1/2 cups (16 ounces) unbleached bread or all-purpose flour
2 teaspoons (.22 ounce) instant yeast**
1 1/8 to 1 1/2 cups (9-10 ounces) whole milk or butter milk, at room temperature
1/2 cup (4 ounces) cinnamon sugar (6 1/2 tablespoons granulated sugar + 1 1/2 tablespoons ground cinnamon)

Directions:
Cream together the sugar, salt, and butter on medium-high speed. Whip in the egg and lemon zest until smooth. Then add the flour, yeast, and milk. Mix on low speed or stir by hand until it forms a ball. Either switch to the dough hook and increase the speed to medium, mixing approximately 10 minutes, or knead by hand for 12-15 minutes, until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. The dough should pass the windowpane test and register 77-81 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with the oil. Cover the bowl with plastic wrap.

Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

Mist the counter with spray oil and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking. Roll into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns.*** Sprinkle the cinnamon sugar over the surface of the dough and roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seem side down, cut the dough into 8-12 even pieces about 1 3/4 inches thick for larger puns; or 12-16 pieces each 1 1/4 inch thick for smaller buns.

Proof at room temperature for 75-90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.

Preheat the oven to 350 with the oven rack in the middle shelf. Bake for 20-30 minutes until golden brown. Cool buns in pan for about 5-7**** minutes, and remove to rack. Frost with cream cheese frosting (see recipe below).*****

*I used an extra-large one
** Instant = Rapid Rise Yeast
***Why ever would you opt for smaller?
****The recipe has you cool them for 10 minutes, but I don't think it is necessary, and, they are better the warmer they are.
*****The Bread Baker's Apprentice has you make a fondant.

Cream Cheese Glaze (from epicurious.com)
Ingredients:
4 ounces of cream cheese, at room temperature
1 cup powdered sugar
1/4 cup unsalted butter, at room temperature
1/2 tsp vanilla extract
(1 tsp of lemon zest*)

Directions:
Combine ingredients in a medium bowl. Using an electric mixer, beat until smooth. Spread evenly over cinnamon rolls.

*While this is not in the original recipe, I think it would taste gorgeous and really liven up an already delicious glaze

Cinnamon Raisin Walnut Bread (aka my first kneaded bread)

Here's the thing: making your own bread makes you feel good.

The way it smells feels good. The way it looks feels good. The way it tastes feels good. I'm telling you, there are few better pick me ups than making your own bread. Not to mention, kneading turns out to be one fabulous way to relieve stress: yet another way bread makes you feel good.

Now, I have been making loaf after loaf of delicious no-knead bread, since my wonderful co-bicoastal chef introduced it into (i.e. changed) my life. But, I decided it was time to branch out. Armed with The Bread Baker's Apprentice, I was ready to be brave and try a new bread, you know the kind that you knead. The book magically opened to the page for Cinnamon Raisin Walnut Bread, and I knew it was meant to be.
This bread is to die for. Not to sweet, packed full of goodies: it is the perfect bread for breakfast or an afternoon snack. It is good with preserves, cream cheese, butter, nutella, or peanut butter (yes, I have tried all these variations). And it is good just by its lonesome. Couple its deliciousness with the fact that it is easy to make: you have a perfect entree into the world of kneaded bread.

This is how I made it. First things first with bread baking: mis en place (everything in place)
Next, get out your scale, and measure things by weight. It is much more precise and guarantees better results. (If you don't have a scale: buy one! They are worth it.)
Once you have all your ingredients ready, get your dry ingredients into a bowl. Careful not to let your salt and yeast touch immediately (or else some of the punch will be taken out of the yeast). Then add in your wet ingredients. Stir it with a spoon, until it comes together and forms a ball.
Now: time to knead! Get the dough on a floured surface (the silpat was great for this).
Then, you want to knead for about 10 minutes (although, if you don't have your kneading muscles yet (like me), it might take you more like 14 minutes (and, if you break a sweat, you are not alone))
With two or so minutes left, time to start adding in the raisins and walnuts. Do a little bit at a time to make sure everything is well distributed.
You know you are done with it passes the windowpane test: if when you gently stretch a small piece of dough and hold it up to a light source, you can see light through the dough, without the dough tearing, then you are done. You also want it to reach 77-81 degrees.
Now, plop your dough in a lightly oiled bowl and let it rise for about 2 hours, until it is doubled in size.
Look at how huge it gets by the time you are done with the first rise!
Next, you want to divide and shape your dough. I divided the dough in half, and weighed it to make sure the two pieces were equal.
To shape the dough, flatten the dough into a 5 by 6-8 inch rectangle. Starting from the short side, roll it up, until you have a 8-9 inch rectangle. Rock it so it is even.
Get the two loaves in two lightly greased loaf pans.
Let them rise for the second time in the loaf pans for 60-90 minutes, until they just crest the pan.
Time to pop them in the oven. Let them bake for 20 minutes, rotate the pans (for even baking), then bake for 20-30 minutes more. You know they are done when they are deeply golden on top, the internal temperature is 190 degrees, and your apartment smells like heaven.
Now is the toughest part of all: wait two agonizing, painful, awful hours, for the dough to completely cool (if you cheat, and only let it rest for one hour, the world will not fall apart).

Slice into that delicious bread you made and enjoy!

Cinnamon Raisin Walnut Bread (from The Bread Baker's Apprentice)
Ingredients:
3 1/2 cups (16 ounces) unbleached bread flour
4 teaspoons (.66 ounces) granulated sugar
1 1/4 teaspoons (.31 ounce) salt
2 teaspoons (.22 ounce) instant (rapid rise) yeast
1 1/4 teaspoons (.16 ounce) ground cinnamon
1 large (1.65 ounces) egg, slightly beaten
2 tablespoons (1 ounce) shortening, melted or at room temperature
1/2 cup (4 ounces) buttermilk or whole milk, at room temperature
3/4 cup (6 ounces) water, at room temperature
1 1/2 cups (9 ounces) raisins, rinsed and drained
1 cup (4 ounces) chopped walnuts

Directions:
Stir together the flour, sugar, salt, yeast, and cinnamon in a mixing bowl. Add the egg, shortening, buttermilk, and water. Stir together with a large spoon until the ingredients come together and form a ball. Adjust with flour or water if the dough is too stick or too dry and stiff.

Sprinkle flour on a counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed with a dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead, if necessary, to achieve this texture. Knead by hand for approximately 10 minutes* (or by machine for 6-8 minutes). Sprinkle in raisins and walnuts during the final 2 minutes to distribute them evenly. The dough should pass the windowpane test and register 77-81 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.

Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

Divide the dough into 2 equal pieces and form them into loaves. To do this, flatten the measure piece of dough with your hand, holding in the edges to make an even-sided rectangle about 5 inches wide and 6-8 inches long. Working from the short side of the dough, roll up the length of the dough one section at a time, pinching the crease with each rotation to strengthen surface tension. The loaf will spread out as you roll it up, eventually extending to a full 8-9 inches. Pinch the final seam closed with the back edge of your hand or with your thumbs. Rock the loaf to even it out; do not taper the ends. Keep the surface tension even across the top. Place each loaf in a slightly oiled 8 1/2 by 4 1/2 inch pan. The ends of the loaf should touch the ends of the pan to ensure an even rise. Mist the tops with spray oil, and cover loosely with plastic wrap.

Proof at room temperature for 60 to 90 minutes, or until the dough crests above the lips of the pans and is nearly doubled in size.

Preheat the oven to 350 with the oven rack on the middle shelf. Place the loaf pans on a sheet pan, making sure they are not touching each other.

Bake the loaves for 20 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 20-30 minutes, depending on the oven. The finished bread should register 190 degrees F in the center and be golden brown on top and lightly golden on the sides and bottom. They should make a hollow sound when thumped on the bottom.

Immediately remove the breads from their pans and cool on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.

*If it takes you 14 minutes, don't feel bad. Just think of it as an extra work-out.