Monday, September 7, 2009

BBA - Cinnamon Raisin Walnut Bread


I am not a raisin lover, but I love them in cinnamon raisin walnut bread. I also love them in curried tuna salad, but that's a recipe for another day.

Today we're here to pay tribute to Peter Reinhart's masterpiece, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. Up until now, I've only been able to buy this bread for $5 a loaf (it's "artisan" bread, so I reason it's worth it.)

I guess I'm an artisan now, because this bread was a ringer for my favorite loaf. It was easy to make, easy to shape, easy to love. It has just enough cinnamon to give it subtle flavor but not too much so you can make a darned good sandwich with it. I passed on the optional cinnamon swirl and brushing with butter and rolling it in cinnamon sugar since this one was served with dinner. But next time, and there will be a next time, we'll definitely go for the full cinnamon experience.

And I'll have it toasted with a touch of butter. Or maybe french toast. Or toasted brie and apple sandwiches. Or open faced with melted sharp cheddar. Or spread with cream cheese. Sigh. I can hardly wait.

I'm blessed to be a part of the Slow and Steady subgroup of the Bread Baker's Apprentice event. I came to the book and the love of baking bread too late to participate in the main group, but Nancy very kindly invited me to join Slow & Steady. Thanks, Nancy! She'll post a round up of the Slow & Steady bakers' experiences on her bread blog, Corner Loaf.

*******PLEASE NOTE: Lethally Delicious is on hiatus for the month of Ramadan. I will be responding to comments but not keeping up with my Google Reader or visiting bloggers other than those who leave comments. I'll be back around Sept. 22nd with a spirit refreshed by this blessed month of fasting and prayer. Peace.

11 comments:

TriniGourmet said...

It looks beautiful. This definitely seems to be a book that I need to run, not walk, to :)

Jennifer said...

WOW! Your loaf looks delicious!

TeaLady said...

Beautiful bread. Glad you liked it.

Imafoodblog said...

Looks fab! I love the golden raisins and i also love all your possible uses for this, it is making me want to make another loaf. I highly suggest both the swirl and the crust for next time.

sara/imafoodblog.com

Nancy/n.o.e said...

Isn't it amazing when you turn out bread that beats the artisan stuff? This loaf was terrific, with or without the swirl. My favorite is toasted with butter, but I love all the variations you list! Beautiful loaves, Leslie!!

Kayte said...

Looks absolutely wonderful! I had not thought of those various sandwich combinations, so thanks for ideas. I did, however, toast one piece and use some of Ellie's chicken salad to make a half sandwich and it was absolutely delicious...so so good.

Cathy said...

What perfect, gorgeous bread! I skipped the raisins because I knew I'd be giving one loaf to people who don't dig raisins, but I'll include them next time (and oh yes, there will be a next time!) I'll probably skip the swirl next time around, because that didn't work out so well for me, and really, is it necessary? This really is fabulous bread - I still can't get over the fact that we can make our own bread that tops most of what we can buy. Hooray for us!

AmyRuth said...

You slow & steady girls are a special group. Wow, beautiful bread Leslie, I think there are two reasons why I like your blog now, the beautiful Artisan Bread and of course, there's chocolate. Always chocolate. he he I like raisins and sweet swirls with or without it looks beautiful. Thanks for stopping by.
AmyRuth

Tracey said...

Your bread is gorgeous Leslie! I am not baking with the BBA group, but I jumped in for this bread and cannot stop raving about it!! I have already eaten an entire loaf myself. Glad you enjoyed it so much too :)

pinkstripes said...

Awesome loaf! Great job.

Hanaâ said...

Oh yeah, I can see the difference between this one and the TWD one. This one looks better. At first I thought you used dark and golden raisins but after a closeup I noticed those are walnuts (which you mentioned in your post but I somehow missed that the first time around). One of these days I'll have to get my hands on that bread baking book. So many books, so little time...