Walnut raisins sour dough bread. Country sourdough with walnuts and raisins! You’re lucky this bread even made it to post, because I kept picking at it as I was trying to shoot. It was nearly impossible to stay away!
Place all ingredients, except raisins and walnuts, into bread machine pan, in order that they are listed. The first six were a mess and only two of them were edible, lol. Remove the bread from the oven, and gently loosen the edges. You can have Walnut raisins sour dough bread using 6 ingredients and 8 steps. Here is how you cook it.
Ingredients of Walnut raisins sour dough bread
- It’s of Dough.
- It’s of Refer to apple cinnamon sour dough recipe.
- You need of Filling.
- Prepare 1 cup of walnut.
- It’s 1 cup of raisins.
- It’s 2 tbsp of pumpkin seeds.
Perusing through Tartine Bread the other day I stumbled on Chad’s Tartine Country Walnut. Chocolate Chip, Raisin, Walnut Sourdough Bread This sourdough loaf has a few sweet surprises inside. If you’ve dropped by here from time to time over the last ten years you might have noticed that I have a tendency to jump into a pattern of cooking or baking according to a theme for a time until I get that particular obsession out of my system. Delia’s Walnut and Raisin Bread recipe.
Walnut raisins sour dough bread instructions
- Wash and break the walnut to small pieces(no need air fry, it makes the bread dry).
- Spread the raisins and walnut mixture on top of the spreaded dough.
- Rolls the dough.
- Cut to 8 equal pieces.
- Arrange in the loaf tin.
- 2nd proof inside oven with hot water underneath in a separated tray for 1~1.5 hours or double the size.
- Pre heat oven to 190degree c, bake with cover for 40 minutes.
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I think one of God’s greatest gifts to man is good cheese, and it deserves good bread to go with it. This chunky, slightly sweet bread goes extremely well with a sharp, vigorous Cheddar, fresh goats' cheese or Cashel Blue. Or perhaps replace walnuts and raisins with pecans and cranberries. Return to the rack and cool completely before slicing. Store the bread, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.