Walnut Raisin Bread Recipe

How to make it

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• Whisk together the flour and yeast, set aside.
• In stand mixer bowl, add egg, butter, buttermilk and water, stir and then add flour & yeast. Blend all together with a wooden spoon until you have a sticky mass (ball).
• With dough hook attachment, mix on medium speed for 8 minutes (if you don't have a mixer, hand knead for 10 minutes). The dough will be soft and smooth and should no longer be sticky. (Add more flour if it's sticky) To evenly distribute them, knead the raisins and walnuts by hand. (My oldest son hates nuts so you can omit them if you feel the same.)
• At this point make sure that your dough passes the window test. (I'm not sure how to explain it so here are instructions I just found: http://www.thekitchn.com/thekitchn/tips-techniques/bakers-techniques-how-to-do-the-windowpane-test-when-kneading-bread-070784
• Once your dough passes the window test, place it in a slightly floured, large bowl, cover with a towel or plastic wrap and bulk ferment (let stand in bowl) for approximately 1 to 2 hours until your dough had doubled in size. (this is where all the good flavor comes into play)
• Nothing much you can do during this process, other than clean your mixer and other mess made during preparation..
• 1 to 2 hours later...
• Divide the dough evenly in two. (releases carbon dioxide trapped inside, which causes structure of dough to begin to collapse, and gluten strands get worked, causing them to contract, making the dough tighter and tougher)
• Preshape the dough into a rectangle (approx 5x7 or so)
• Sprinkle cinnamon sugar evenly over surface of dough.
• Position the dough so one long edge is parallel to the edge of the work surface.
• Fold the top edge of the dough down to the center of the dough, pressing lightly with your fingertips. Fold the top of the dough down to the bottom edge. Seal the two edges together, using the heel of your hand. Roll the dough towards you, pinch dough together with fingertips and place into a lightly oiled loaf pan, seam side down.
• Brush top with egg wash, sprinkle remaining cinnamon sugar on top
• Bake @ 350F/177C for 20 minutes, rotate pans and then bake for an additional 20 minutes or until tops are golden brown and the internal temp in the center reads at 190F/88C.
• Take bread out of pan, cool on rack.
• Before the bread has cooled, brush about tablespoon of butter on each loaf and sprinkle remaining cinnamon sugar on top.
• Serve warm or room temp, plain, with butter, or cream cheese!! It's all good!! :)