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.

Gingerbread Biscotti... No, it's not too early

When I first saw the recipe for 'Gingerbread Biscotti', I had seriously misgivings. I knew these biscotti were going to be unbelievable: crunchy and packed with pecans, raisins, and oats. But, wasn't it too early in the season for gingerbread?

Fortunately for us all, it is never too early for deliciousness: not too sweet, perfect in the morning with coffee, in the afternoon for a pick-me-up, and at night to end the evening (and, yes, this is based on experience).

The only thing to have misgivings about is the rate at which they are disappearing.

Remember, the key with biscotti is that you bake them twice; that is how they get their gorgeous crunch. But, one thing that makes the texture even better is the incorporation of both ground up and whole oats. So, start by adding half the oats to your food processor.
And whaz those up.
Next, in a large bowl, combine the dry ingredients: ground oats, whole oats, flour, sugar, baking soda, baking powder, and the spices.
In a separate bowl goes a key gingerbread ingredient: molasses, along with eggs and oil.
Whisk that up.
Slowly add your wet ingredients to your dry ingredients, at a low speed.
Mix until incorporated. Mine dough was a tough crumble, but not difficult to work into cohesion.
Now, add in some raisins and toasted pecans.
How exciting does this look?
Get the dough on a lightly floured surface, and cut into two.
Roll out each half into a 12 inch log with a rolling pin.
Get those on a baking sheet, for round of baking #1.
After 30 minutes they should be firm and golden. Then remove them from the oven, and let cool on a wire rack for about 10 minutes.
Then, use a serrated knife and cut the logs into 3/4 inch pieces. Cutting on the diagonal makes them look great.
Then, return to the oven for round of baking #2. Bake them for 6 minutes, cut side down. Then flip them, and bake them another 6-8 minutes. They are done when they feel dry and firm.
Remove to a wire rack, and let cool.
Enjoy at any time of the day, with a glass of milk or a cup of coffee.

Gingerbread Biscotti Recipe (from joyofbaking.com)
Ingredients:
3/4 cup pecans (or hazelnuts or walnuts), toasted and coarsely chopped
1 cup old fashioned rolled oats
1 3/4 cup all purpose flour
3/4 cup dark brown sugar
1/2 tsp kosher salt
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
2 large eggs
1/4 cup unsulphured molasses
2 Tablespoons safflower oil*
1/2 tsp pure vanilla extract
3/4 cup dark or golden raisins

Directions:
Preheat oven to 350. Line baking sheet with parchment paper.

To toast nuts: place in a dry skillet over medium low heat, shaking the pan constantly, toast for 5-6 minutes, until fragrant.**

In a food processor, process 1/2 cup of the rolled oats until finely ground.

In a large bowl, combine 1/2 cup of finely ground oats, the remaining oats, flour, sugar, salt, baking powder, baking soda, cinnamon, ginger, and cloves. In a separate bowl, whisk together eggs, molasses, and vanilla extract. With the mixer on low speed, slowly add the egg mixture to the dry ingredients, and beat until combined. Scrape down the sides of the bowl, as needed. Mix in the nuts and raisins, beat until just incorporated.

Transfer the dough to a lightly floured surface and divide the dough in half. Take each half of dough and form it into a log, about 12 inches long and 2 inches wide.*** Bake about 30 minutes, or until golden brown and firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.

Reduce oven temperature to 300. Transfer the logs to a cutting board and cut into 3/4 inch slides, on the diagonal.**** Place the biscotti, cut side down, on the baking sheet. Bake for about 6-8 minutes, turn slices over, and bake for another 6-8 minutes or until dry and firm. Remove from oven and let cool. Can be store in an airtight container for several weeks.*****

*The recipe called for light olive oil or corn oil, but safflower or vegetable oil are fine
**The recipe has you toast the nuts in the oven, but I prefer the stovetop method for toasting.
***A rolling pin is helpful for this. I tried to flatten them on the baking sheet, and it didn't work particularly well.
****I like to use a serrated knife for this, and don't worry if they crumble a little bit.
*****These biscotti are delicious on their own, but a light lemon glaze could be a lovely addition. Next time...

My Mama's Oatmeal Raisin Cookies

I am pretty sure that these
are the world's, and most likely the universe's, best oatmeal raisin cookies.

And I am lucky enough to be the daughter of a woman who has the recipe.

The secret to these perfect cookies: giving the raisins a little extra love and care.
If you just stirred in plain old raisins, these cookies would be okay. If you, instead, soak the raisins for an hour in a mixture of beaten eggs and vanilla...
now you're talking divine.

For the rest of these cookies, you should start by toasting some pecans, as toasting nuts, and especially pecans, makes them way better.
After this point, these cookies precede as cookies normally do. Make sure your butter is at room temperature, and combine it with brown and white sugar. I've ramped up the brown sugar in these cookies, because I have found it makes them extra chewy.
Beat for three minutes, until light and fluffy.
Next, incorporate your flour a little bit at a time.
Next, stir in the raisin-mix, oats, and chopped toasted pecans.
The dough will be somewhat stiff.
Now, roll pieces of the dough into generous 1 1/2 inch balls.
And, flatten slightly.
If you are responsible, you should leave 2 inches between each cookie.
If you are like me, your first batch will probably spread into each other.

Let them cool on the sheet briefly, and then remove to a wire rack.
Here's to you, Mama!

My Mama's Oatmeal Raisin Cookies (adapted from Colorado Cache Cookbook and Joy of Cooking)
Ingredients:
3 eggs, well beaten
1 cup raisins
1 tsp vanilla extract
1 cup butter, at room temperature
1 1/2 cups brown sugar
1/2 cup white sugar
2 1/2 cups flours
1 tsp salt
1 slightly heaping tsp ground cinnamon
2 tsp baking soda
2 cups old-fashioned rolled oats
3/4 cup chopped toasted pecans or walnuts*

Directions:
Combine the eggs, raisins, and vanilla. Cover with plastic wrap and let stand for 1 hour.

Preheat oven to 350 and line 2 baking sheets with parchment paper.

In a medium bowl, stir together flour, salt, cinnamon, and baking soda. Set aside. In a large bowl, cream together butter and sugars for 3 minutes, until light and fluffy. Gradually add in the dry ingredients, and mix well. Blend in the egg-raisin mixture, oats, and chopped nuts. Dough will be stiff.

Shape the dough into generous 1 1/2 inch balls and place about 2 inches apart on a cookie sheet. Flatten the balls slightly. Bake one sheet at a time for 12 to 14 minutes, or until lightly browned. Let stand briefly, then remove to a rack to cool.

*To toast the nuts: Put the nuts in a dry skillet over medium/medium-low heat for 5 minutes, or until they become fragrant. Remove immediately, as nuts have a tendency to burn if they are left on too long.

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.