This is a dinner bread. While this bread is filled with raisins and walnuts, it is not sweet. It can be prepared with only raisins or walnuts...I prefer using both. It is a very simple bread to prepare, quite rustic, but truly a taste treat. By substituting the raisins and walnuts, the basic bread can be made into dozens of different loaves. Some suggestions appear below.
2 cups warm water (105°)
1 package dry yeast
4 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 cup bread flour
3/4 cup chopped walnuts
3/4 cup yellow raisins
2 tablespoons olive oil
In the large bowl of an electric mixer, dissolve yeast in warm water and allow to stand for 10 minutes. Add the 4 cups flour, sugar and salt and with the paddle beater, beat for 5 minutes. Using a dough hook, beat in the remaining 1 cup flour and beat for 3 minutes. Beat in the walnuts and raisins until blended.
Place 1 tablespoon oil on the bottom of a 12-inch round baking pan. Spread dough evenly in pan and drizzle top with remaining oil. Cover pan with a towel and allow dough to rise in a warm place until almost doubled in volume, about 1 hour. Place pan in a preheated 350° oven and bake for 50 to 55 minutes, or until top is golden brown. Serves 12.
To Make Apricot & Pine Nut Bread:
Delete raisins and walnuts and add 1 cup chopped apricots and
1 cup toasted pine nuts.
To Make Olive & Rosemary Bread:
Delete raisins and walnuts and add 1/2 cup sliced black olives,
1/2 cup sliced green olives and 2 tablespoons crumbled rosemary.
To Make Onion & Cheese Bread:
Delete raisins and walnuts and add 1 cup chopped green onion.
Before baking, sprinkle top with 2 tablespoons grated Parmesan
cheese.
P26
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