Modified Tassajara Cinnamon Raisin Walnut Bread with Stand Mixer

Google The Tassajara Bread Book for detailed instructions.

Ingredients
I.
2.75 room temperature water + 0.25 hotpot water
1.5 Tbsp dry yeast
1/4 cup cane sugar (OR honey, molaases, brown sugar), 1/2 - 1 cup for sweet version
1 cup buttermilk powder (optional)
4 cups whole wheat flour

II.
1 Tbsp cinnamon
4 tsp salt
5 Tbsp butter
3 cups white flour
1 cup raisin
1 cup walnut

III.
1 Tbsp cinnamon
1/4 cup sugar (1/2 for sweeter version)


Instructions
Put all dry ingredients in mixing bowl (buttermilk & flour)

Dissolve yeast & sugar in water

Start mixing (setting of 2) and add water bit by bit until it forms a thick smooth batter. You know you're done when the hook is starting to form a dough shape. About 5-10 minutes.

Cover with damp towel. Run oven for a few minutes and then turn off. Let out hot air for two minutes and put bowl in oven (less than 100F or else yeast dies)

Let rise 45 minutes

Soak raisin warm water till it puffs up a bit.

Add salt, butter, and cinnamon.

Start mixer and add 3 more cups, 1/2 at a time for 5-6 minutes

Add in raisin and walnuts bit by bit till thorough mixed, 2-3 minutes. Dough should be tacky but not sticking to sides of mixing bowl.

If not mixed thorough, knead on floured board.

Oil bowl. Put down in and then flip over to get oil on all sides.

Let rise 50-60 minutes in oven til doubled in size

Punch down. Press down with back of hand 10 times

Let rise 40-50 minutes till double in size

Fold dough into ball, cut in half, measure with kitchen weigh. wait 5 minutes

Kneed and fold 10 times

Use rolling pin and roll out dough. Width should be about width of loaf pan

Brush with water and sprinkle cinnamon sugar.

Roll up tight. Tuck and pinch sides in. Pinch seams tight.

Place in oiled pan, push down with back of hands till it conforms to shape of pan. Flip down over and do same. Dough should be 1/2 to 2/3 of pan.

Let rise 20-25 minutes or till dough at about height of pan.

Brush tops with 1 egg + 2 Tbsp water or milk

Bake in 350F oven for 20 minutes, turn around and bake for another 30 minutes, or until golden brown

Remove from pans and let cool 1.5 hours.

Tips
1. You need whole wheat flour in order for it to really rise and have glutton so don't substitute with too much white flour.

2. Having the dough rise twice helps the bread have a springy texture.

3. Depending on how plump the raisin are when you put it in the bowl, you need to adjust wetness. Add whole milk if you need it to be more wet. The raisin will suck water out of the dough.

4. Havn't tried letting this rise overnight. But when you do, you may need to put raisin in later due to tip #3.