Note: to prepare & bake this, follow the method explained here. Only the ingredients are different.
This recipe is adapted from the book, My Bread, by Jim Lahey.
Jim usually makes this with just raisins and walnuts but one time he didn't have enough raisins so he supplemented with some dried cranberries. It was beautiful as well as delicious. Sometimes he makes these into rolls (which I prefer) or a round loaf (which he prefers).
3 C bread flour (sometimes Jim uses 1/2 C whole wheat flour & 2 1/2 C bread flour for extra fiber)
1/2 C raisins (OR 1/4 C raisins and 1/4 C dried cranberries)
1/2 C chopped walnuts
1 1/4 tsp sea salt
3/4 tsp ground cinnamon
1/2 tsp active dry yeast
1 1/2 C cool water
Additional flour for dusting
Combine all in a large mixing bowl until you have a wet sticky dough. If not sticky enough, add another tablespoon of water. Cover & let sit at room temperature for 18-24 hours until dough is more than double in size & bubbles appear.
After first rise, dust a cutting board with flour. Remove dough and lightly knead. At this point, make 6-8 equal portion balls OR (for a round loaf) form into a loose rectangle, then fold like an envelope with seam side down. If making rolls, place formed balls on a baking sheet covered with parchment paper & lightly floured; you don't want the rolls to stick to the parchment paper. If making the round loaf, place on a well-floured cotton or linen tea towel (NOT terry cloth) and cover loosely and completely. Let rise another 2 hours.
Bake at 450 degrees following instructions of the basic bread. For the rolls, just bake 30 minutes until golden. Let cool on a cooling rack for at least an hour before cutting into it (even though you'll be dying to taste it with some Earth Balance Buttery Spread!).
I prefer this warmed and enjoy it with my afternoon Teeccino.
This bread freeze really well if wrapped well in plastic (i.e., twice to avoid freezer burn). Hmm...since we're reducing use of plastic bags, I suppose you could also place into a plastic storage container.