I like raisin bread, especially for toast, but hubby is not a fan of raisin.
So I decided to make the Cinnamon Walnut bread into two different loaves - one with raisins, the other one with cinnamon sugar swirl, to satisfy both of us.
Instead of adding raisins to the dough before shaping it as Peter Reinhart suggested in the book, I sprinkled a layer of raisins over the surface of the rectangle dough after it is rolled out and before it is rolled up into a sandwich loaf.
The end result looks just as lovely as the one with cinnamon sugar swirl.
The bread smells good and tastes even better - the nuttiness of walnut adds good contrast to the sweetness and tartness of the plump raisins. And it is so easy to make!
This will now become my go-to recipe for raisin bread - adiós to the store-bought ones ...
Note: My loaves were done baking after spending only 30 minutes in the 350 F convection oven.