This is another recipe I've made before, but not one I minded making againb. We are back to a one loaf recipe with this bread. I used a mixture of dried fruit rather than raisins—dried cherries, cranberries, blueberries and plums—a combination that worked quite well. I chose to flatten the dough and then roll the fruit and nuts up in the bread. This disrupts the gluten a little less. Also, I used walnuts and a strong Vietnamese cinnamon (or cassia) for this bread.The recipe worked pretty much as expected. It took somewhat longer to rise than most breads (no surprise here). The cooking temperature was quite low—325 degrees F. Frankly, I suspect this is a bit too low. The bread took a long time to cook and the crust was quite dried out and very dark before it was done.
Overall this is a recipe I like. But that said, I find the cinnamon raisin bread in the Bread Baker's Apprentice spectacular. So I would likely go to the BBA before making this one again.
Looks tasty. :)
ReplyDeleteSusie