Table of Contents
Raisin walnut soft bread is a flavorful and chewy European-style bread with a slightly crispy crust and a soft, nutty interior. This recipe ensures a well-balanced sweetness from raisins and a rich crunch from walnuts, making it a perfect choice for breakfast or a light snack.
This raisin walnut soft bread has a crisp crust when freshly baked and becomes pleasantly chewy after cooling. The combination of plump raisins and crunchy walnuts enhances its rich flavor, making it a delicious homemade treat.
Step 1: Prepare the Ingredients
Measure and gather all ingredients before starting. Ensure the raisins and cranberries are washed and dried, and toast the walnuts at 180°C (356°F) for 2 minutes before breaking them into small pieces.
Step 2: Mix the Dough
Combine high-gluten flour, sugar, salt, yeast, milk powder, water, and milk in a mixing bowl. Knead for 10 minutes using a dough hook. Add softened butter and continue kneading for another 10 minutes until the dough becomes smooth and elastic.
Step 3: Incorporate the Raisins and Walnuts
Add the prepared raisins, cranberries, and walnuts to the dough. Knead gently until evenly distributed.
Step 4: First Fermentation
Place the dough in a greased bowl, cover it, and let it rise until doubled in size (approximately 1.5 to 2 hours). The dough is ready when a floured finger pressed into it leaves an indentation that does not bounce back.
Step 5: Divide and Shape the Dough
Divide the dough into three equal portions. Flatten each piece to release air bubbles, then roll it into a log shape, sealing the edges tightly.
Step 6: Second Fermentation
Place the shaped dough onto a baking tray. Cover loosely and let it proof at 38°C (100°F) for about 85 minutes, or until it springs back slightly when gently pressed.
Step 7: Scoring and Topping
Dust the dough lightly with flour. Score a slit on the top of each loaf and pipe softened butter into the cut.
Step 8: Bake the Bread
Preheat the oven to 220°C (428°F) bottom heat and 180°C (356°F) top heat. Bake for 15-20 minutes until golden brown.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast in the same quantity. If using active dry yeast, dissolve it in warm milk before adding it to the dough.
How do I store raisin walnut bread?
Store it in an airtight container at room temperature for up to three days. For longer storage, freeze the bread and reheat before serving.
Can I substitute walnuts with other nuts?
Yes, you can replace walnuts with pecans, almonds, or hazelnuts for a different flavor.
Conclusion
This raisin walnut soft bread is a delightful combination of sweetness and crunch, perfect for any occasion. Try making it at home and enjoy bakery-quality bread fresh from your oven!
