Sweet Raisin Walnut Bread Made Easy - Simple No-Knead Recipe
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- เผยแพร่เมื่อ 20 ต.ค. 2024
- Here's a loaf of sweet bread that people of all ages can enjoy and love. Super amazing when toasted and makes for a great breakfast or a great snack any time of the day! It's also very, very easy to make. The short version is mix ingredients, let stand 12 hours, shape dough, let stand 2 hrs, bake - that's it!! Details in the description below. I think you are going to love this!!
SWEET RAISIN/WALNUT BREAD
INGREDIENTS:
400 GM REG WHITE FLOUOR (I PREFER UN-BLEACHED)
¼ TSP INSTANT DRY YEAST
1 TSP TABLE SALT OR SEA SALT
1 TSP GROUND CINNAMON
1/3 CUP CHOPPED WALNUTS
320 GM (OR ML) SKIM MILK (OR MILK OF YOUR CHOICE OR WATER)
1 ½ TBSP HONEY
2/3 CUP RAISINS (SOAK IN WATER 5 MINS TO HYDRATE, THEN DRAIN WATER)
DIRECTIONS AND INSTRUCTIONS:
• PUT FLOUR IN A BOWL AND ADD THE YEAST, SALT, CINNAMON AND WALNUTS - MIX TOGETHER
• ADD WARM MILK (WARM THE MILK, 30 SEC IN MICROWAVE, OR HEAT TO ~80 DEGREES F.)
• ADD HONEY AND DRAINED RAISINS
• MIX TO INCORPORATE ALL INGREDIENTS, COVER WITH PLASTIC AND A TOWEL, REST FOR 12 - 14 HRS (MAX 16 HRS)
• REMOVE FROM BOWL, TO A FLOURED SURFACE - DO A “4-FOLD” (FOLD THE END OVER, THEN THE OTHER END, THEN THE SIDE, THEN THE OTHER SIDE) THEN SHAPE INTO A ROUND SHAPE.
• PLACE IN PROOFING BASKET, OR, PUT OATMEAL ON A CUTTING BOARD, AND PLACE DOUGH ON TOP. SPRINKLE A BIT OF FLOUR ON THE TOP OF THE DOUGH, AND COVER WITH A KITCHEN TOWEL - LET STAND FOR 2 HRS
• AFTER 1 ½ HRS, PLACE AN EMPTY DUTCH OVEN WITH LID, INTO THE OVEN AND PREHEAT TO 475 DEGREES F. FOR 30 MINUTES, MIN.
• AFTER 30 MINS OF PREHEAT, REMOVE DUTCH OVEN AND PLACE DOUGH IN DUTCH OVEN, PUT LID ON AND PUT INTO THE OVEN. BAKE 30 MINS WITH THE LID ON
• AFTER 30 MINS, REMOVE LID AND BAKE FOR 3 - 10 MINUTES MORE, TILL YOU GET THE COLOR YOU PREFER
• REMOVE FROM DUTCH OVEN AND LET STAND ON A COOLING RACK, FOR A MINIMUM OF 15 MINUTES
• ENJOY
My Kitchen Gear
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"My Bread Book" by Jim Lahey
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Sweet Raisin Walnut Bread Made Easy - Simple No-Knead Recipe
• Sweet Raisin Walnut Br...
Hey Ivo! Thanks for a great bread recipe. First time I made it I followed your recipe exactly. Turned out good, but my wife and I wanted a bit more texture, raisins and walnuts. So, I replaced 100 g of flour with ww flour, doubled the amount of cinnamon, and increased the walnuts and raisins to one cup each. Wow! Turned out great! Thanks again.
That's fantastic!! So glad you and your wife enjoyed this recipe and I like how you tweaked it👍👍
I have never made bread in my life. This bread is SO easy to make and delicious. My husband loves it so much that I had to make another loaf two days later. Thank you for this recipe, Ivo, and for explaining everything so clearly. PS.. I used oat milk mixed with about a quarter cup of half and half to equal 300 ml. I also used a mixture of cranberries, golden raisins and cherries... Great Value brand bought at Walmart. It was perfect.
Hi Cindy - I am so happy that you and your husband are enjoying the bread...that just made my day and makes my efforts all worth while :) It's also one of my favorites as well :)
...oh...and I love the added touch of the cherries.....
This is exactly what I was looking for. I don't have a Dutch oven, so I turned a stainless mixing bowl over it on a cookie sheet and it turned out perfect.
That's fantastic!! so glad you enjoyed this recipe :)
@@CookingwiththeCoias so much so, the second loaf is cooling right now. Thank you so much for sharing the recipe.
HAve made it 7 times, family loves it.
Excellent Bread Recipe
Delicious! I omitted the walnuts & they weren’t missed! 👍👍
Very nice and simple presentation! Thanks.
Just made this recipe for the first time. It came out great! Had no milk handy but had some heavy cream.... did a 50% cream and water substitution. Worked well. Also added 100g of whole wheat flout and 100g less unbleached flour. Thanks so much Ivo!
Great you have the exact ingredients below. Now I can follow.
I am making your bread now and will cook it tomorrow. I did make your other artisan but because I used a Corning Ware dish, I turned the oven down to 425 and cooked it at 425 covered and 6 minutes without the lid. It worked out well. Thank you. We are looking forward to this tomorrow.
That's great - so glad it turned out and good luck tomorrow :)
I just made this bread. It is SO GOOD. Thanks for sharing your recipes and your instructions are clear and easy to follow.
That's fantastic Suzan - so glad you enjoyed this recipe and so glad you made it :) :) Also, thanks for the great feedback - very much appreciated and I have so much more to share yet :)
Looks amazing, thankyou for another great video!
You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way. Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
Great video! Well explained. Looks great
I baked this bread today and I have to say, it is delicious. I wish it had a more open crumb, as it is just a bit dense...don't know why...Next time, I think I will lower the oven temperature to 450. Thank you, Mr. Coias, for this recipe !!
Looks beautiful!! Tonight I will mix it up and let it raise overnight!! Thanks 😊
Awesome 🍞 bread👍🎈
Thank you🌻
That looks great
Will give this a try! Thank you.
Really enjoyed the video. Getting up right now to make a loaf. Thanks for doing it
Man i’ve tried baking “walnut raisin” bread several times and failed to get it right. This recipe and process seem relatively simple and straight forward, and quite impressed! by the result. Thank you for sharing 🌿
You are going to love this raisin walnut bread - comes out great every time 👍👍
@@CookingwiththeCoias : saved your video for later viewing, will try and follow your recipe/instructions. Hope to get it “right” this time! 😊🙏
@@tenzinpalden4308 .....you will definitely get it right this time👍👍keep me posted 🙂
Thank you for a simple and great demonstration.
Yummy, turned out great! Thank you.
Love your -easy- to -learn recipe! It's so beautiful to turn out too!Smart chef!
I keep my yeast in the freezer, it lasts for years! I add it to warm water and let it bubble, good to go after 5 mins!
You could add it to the milk!
Will make this definitely,thank you
Will definitely try this one , thanks for clear explanation 👍🏼
Can’t wait to try this!
Excellent receipt and tips, thank you!🌹
Thank you ! It is delicious. 🍞🍇🌰🍯🥛
I've made this bread 3 times now and it is awsome. My oven is different than yours and reduced my temp to 425 and it is perfect to all you haters adjust the way you like it.
Very v beautiful 🥰 perfect loaf bread 🤩
Looks delicious!
Hope you give it a try someday 😊😊
TY, Sir 4 that Easy 2 Make Recipe. Will Have 2 Try it. Have a Blessed Day From: Auburn, Pa.
Great to hear from you in Pennsylvania and you are going to love this recipe 👍👍
Will try. Looks doable
...it really is very doable and sooooo good - you are going to love it :)
I can’t wait to try it, thank you so much for sharing!!
...you're going to love it!! Enjoy 😊
@@CookingwiththeCoias I’m making it right now but my dough seems too wet…?
@@ann5376 as long as you weighed everything and Followed the recipe exactly, it will be fine 👍👍
@@CookingwiththeCoias I’m keeping my fingers 🤞…. Thank you!
I made the bread today it turned out absolutely delicious! I took the bread over to friends house for dinner it was hit, everybody loved the bread! Thank you sooooo much!🤗🤗
Amazing 🎉
Thanks for the lovely video! Whats the temperature of ur kitchen when proofing, please?
It's typically around 69/70 degrees F 👍
I am going to enter this recipe in our bread baking contest..
That's amazing!! Be sure to let me know how you make out - this bread is a winner either way :)
That looks amazing and so delicious Evo.
i know im randomly asking but does any of you know of a method to log back into an Instagram account?
I somehow forgot the login password. I love any assistance you can give me!
@Mark Cory Instablaster :)
@Otto Leonel Thanks for your reply. I got to the site on google and Im trying it out now.
Seems to take quite some time so I will get back to you later with my results.
@Otto Leonel it did the trick and I now got access to my account again. I am so happy!
Thanks so much you saved my ass :D
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I have just finished watching this awesome sweet raisin bread and inspired me to make it. One question, I don’t have honey on hand, but, I have maple syrup. Can I substitute honey for the bread? Is 2% milk ok, too? Will appreciate your instructions before I go ahead to give it a whirl! Thank you.
Yes and yes 😊 You can certainly use 2% milk and you can substitute with maple syrup - so glad you are going to make this bread....I just finished a loaf myself....love it toasted😊😊👍👍
Could stay over night in refrigerator? And would the next step is the same? Thx. Bcoz in tropical place, it's too hot to place it in room tempt
Although I have not done that, give it a try and let me know how it turns out 👍👍
Hi, I would like to know: is your oven a static one or a convection one (air pulsed)? Thank you for the video and your answer. From Belgium!!
Hi Buchin - so nice to hear from you in Belgium!! My oven is convection, however, I do not use that feature when I am making this bread :)
@@CookingwiththeCoias Thank you for your answer; I made your recipe : GREAT, but I let the raisins soaked too long, so my dough was stickier than yours, so uneasy to shape and my bread was not as hight as yours. But the smell and the taste : WOAH!!! thank you once again. Have a good day.
Hello, can you tell me why you have to let it sit 12 to 14 hours. I thought with rapid rise yeast it would be much quicker. Thanks
Because we are using such a small amount of yeast, if needs more time to rise 👍👍
Yum ty , I've never added milk, maybe next time 👏
Can hiu usew whole wheat flour?
Yes, but suggest only using 25 - 30 whole wheat...if you use 100%, the bread will be small and very dense
Please can this be made in a loaf pan. Love to try it.
Although I have not used a loaf pan for this recipe, I believe it will turn our very good!!
Do I cook it at the same temperature?
Well I’m doing it now in a loaf pan at 475. Let u know
Can we use whole wheat flour with same ingredients and same recipe?
If you want to use whole wheat flour, suggest only using a portion as it will become more dense and it will also change the hydration. So try using 50 gms of whole wheat flour and the rest white and see how it turns out for you. If you are happy with that, then you can experiment and try 75 gm or even 100 gm of whole wheat, along with the white flour :)
I use parchment paper ,in my bowl for my second rise
❤
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From Dubai I made the dough at 9 am our time but you say 12 to 14 hours to rise
This will be 11 pm
Then it needs another 1 hour that’s midnight
I cannot stay up so late plus the baking 30 minutes plus 5
Can I leave it till morning to bake as it’s super difficult to stay awake so long
Please reply thanks
You can put the dough in the fridge, then take it out the next day and bake it after an hour or 2. However, the best way to time this bread is to start it before you go to bed, so then 12 hours later, you will be awake and can finish 👍👍
You did not oil the Dutch oven??? Won't it stick? I tried your other bread but I put it in a clay Dutch oven. I liked it then put baking paper and it wasn't good. The paper stuck on the bread and ripped it when I tried to remove it.
Hi Pamela - I do not oil the dutch oven - you do not have to do anything and it will not stick. The key is to preheat the dutch oven for 30 mins, at 475 deg. F. with nothing in it. It must be hot, before you add your dough and then once its done, it will just lift off, just as mine did. Give it another try :)
I put the dough ball on parchment and put it in dutch oven.
Could you use Cranberries (Craisins) instead of raisins?
Yes - you 100% can :)
You didn't tip the bread upside down into the tin or its shape would be gone so how come it came out with an oatmeal topping when you put it on the bottom??????
I did tip the bread upside down, when I put it in the dutch oven and that is why the oatmeal is on the top :)
I am a novice for artisan bread baking but have baked regular breads a lot. I tried this recipe and was very accurate about following it but still had problems shaping the roll. I could not shape it at all. After slap and folds about 7 times when I tried to shape it it was still not forming a good tight ball but going into sloppy mess. Has anyone else encountered this problem? Even though I proofed it only for 13h it felt like the gluten might have over developed. All suggestions to solve my problem are welcome. I used King Arthur bread flour with 12.7% gluten
Hi Tanjore - there is an easy fix for you....just lower the amount of milk. Instead of using 320 ml, use 300 ml - the bread will still turn out and it will still be amazing, but using less hydration will make it much easier for you to shape your bread - so give this a try and I think you will be happy :)
Oh no! Youv'e done it with the raisins as well.
Please do always mention the pan size
My dough was excellent and the baking was great but my pot was broader down and smaller on top with the result the bread was not coming out
It was a struggle and I was totally disappointed
Please always mention size of the baking pan thanks
...thanks for the feedback....much appreciated 👍
Unfortunately, this bread did not turn out so well after I baked it. I followed your recipe exactly with the exception that I used whole wheat flour (fresh new package). Perhaps this is the cause of its failure. The bread's crust was overdone (close to being burnt) but the interior was underdone. Needless to say that its taste was less than palatable. I'm not new to baking bread, but this was definitely my least successful bread. I could try lowering the oven's baking temperature and the time in which it took to bake, but I would truly appreciate any suggestions on how to improve its flavour.
I would suggest trying again but do not substitute with whole wheat flour - try the recipe exactly as noted - should turn out great👍
I've been baking bread for many years, but this is the best & simple "nuts and fruits" bread! All my friends beg me for this bread. More young people would subscribe your cannel if you could talk a bit faster.
Thanks for the feedback and so glad you are enjoying this recipe - makes me very happy :)
Recipie is good, but the temperature is too hot. On the video, bread looked burned…I did everything exactly, and mine looks and tastes a little burned. Would do it again, but lower temp or less than 30 minutes….
...every oven runs a bit differently on temps, so give it another try and if you like it whiter in color, then less cook time would be the key...keep it 30 minutes with lid on and then judge from there :)
The oven heat ,, was to high, the new oven setting are, better, 465 f.
is fine, open lead for 13 minutes
If you are using your scales why dont you give the weight of the walnuts. A whole lot of the world doesn't use cups.
...thanks for that feedback I really appreciate it very much :)
Thinking of maybe changing the add ins to dried cranberries and orange zest, if I can do this with the Caputo GF flour. My new order for the flour will be here Monday and looking forward to trying this out. Thoughts?
yes - those would be good add-ins :) Should be no problem with your caputo flour - try using a small amount first :)
Can u proof in refrig over nite?
Hello! Can this be made with the Caputo Gluten-Free flour?
yes - you can add some walnuts and raisins to the GF bread as well :)