People loved my first batch I did of this bread, and have been bothering me to make more. This weekend, flush with my success making empanadas, I decided to kick out a double batch of this bread. Yes, four loaves of cinnamony, raisiny, wanutty goodness.
OMG a huge blob of dough! over 8″ in diameter. I didn’t have a bulk fermentation vessel large enough to hold this thing, so I had to split it in half and stash some of in the refrigerator to retard the rise. I didn’t want to process all of it at once since I only have two bread pans. I may have to invest in another pair if this becomes habit.
This second attempt was even better than the first. I concentrated on getting the dough right, and kneaded properly. Towards the end, after all the fruits and nuts were added I turned the blob out on the counter and kneaded by hand for a few. Once again, butter and more cinnamon-sugar on top. Yum.
Oh another little secret, I pre-soak the raisins so the absorb some liquid. Not only does it plump them up, it seems to add some moisture to the bread so it remains soft and moist.
There are my little lovelies! All baked and lined up. I ended up giving away three of the loaves, because that is how awesome I am. That’s right, who’s your daddy? I am. I kept one for myself. Hey I’m not totally selfless.