The next formula up for me in the Bread Baker’s Apprentice Challenge was the Cinnamon Raisin Walnut Bread. Out of raisins, I used cranberries. I also made the bread using half white whole-wheat flour. I was able to make three 7-ounce mini loaves out of half a recipe.
The bread was quick and easy, made and baked in the same day. I used my fresh yeast again, made the optional cinnamon-sugar swirl, and topped the fresh from oven loaves with a cinnamon-sugar topping.
I’m not the first person to say this about the bread: This bread is crack. Which is why I froze one loaf, took one loaf to work, and only ate the third. It was hard to take pictures without eating. No, not hard, impossible.
If you would like the recipe, buy the book: The Bread Baker’s Apprentice. It’s a great book and I’ve learned a lot about bread baking.