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Country Bread With Golden Raisins And Walnuts

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 16 Jul 2016 13:04:06 -0700
v116.n027.2
* Exported from MasterCook *

             Bread, Country Bread With Golden Raisins And Walnuts

Recipe By     :Beth Hensperger
Serving Size  : 24    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Fruit                           Grains
                  Low Fat                         Nuts
                  Posted                          Sandwiches
                  Snacks

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/2    tablespoons  active dry yeast -- (1 1/2 pkgs)
                   pinch  sugar
    2 1/2           cups  warm water -- (110-115F)
    2        tablespoons  walnut oil
    1         tablespoon  salt
       1/4           cup  rye flour
       1/4           cup  bran
       1/4           cup  whole wheat flour
       1/2           cup  golden raisins
       1/2           cup  coarsely chopped lightly toasted walnuts -- or raw
    4               cups  unbleached all-purpose flour -- or bread 
flour, to 4 1/2C
                          cornmeal -- for sprinkling

Serves 20-24

Add unbleached flour 1/2C at a time until a soft dough is formed. 
Turn out onto a lightly floured surfaced and knead to form a soft, 
springy dough, about 5 min, adding flour 1T at a time as necessary. 
The dough will retain a slight stickiness due to the whole grains. 
Place in a greased bowl, turning to coat top. Cover with plastic wrap 
and let rise in a warm place until doubled, about 1 1/2 hrs.

Gently deflate dough. Turn out onto a lightly floured surface and 
shape into a round by kneading and pulling ends lightly together on 
the bottom to create surface tension.

Sprinkle cloche dish with yellow or white cornmeal. Place dough in 
dish, seam side down, Move dough around to cover entire bottom part 
of the sides with cornmeal. It is okay to haved extra cornmeal left 
in pan. Slash top with serrated knife. This will allow steam to 
escape and give dough room to expand. Cover with cloche dome and let 
rest 20 min, no more.

Before placing in oven rinse inside of cloche dome with water. Drain 
off excess drips. A bit of water dripping does not matter. Place dome 
on dish and place in center of a preheated 450F oven.

After 10 min, lower oven to 400F and set a timer for 20 min. After 20 
min remove dome and allow loaf to brown thoroughly, about 15 min longer.

Remove loaf to cool on a rack before serving.

Note: To clean cloche, tap out excess cornmeal after dish has cooled 
completely. With a dry brussh, scrub off any bits of dried dough 
stuck to clay. Wash out with plain water only, as any soap will be 
absorbed into porous texture of clay, giving bread a soapy taste.

Source:
    "Breads Cookbook"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 124 Calories; 3g Fat (20.9% 
calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 269mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 1/2 Fat.