Pan co’Santi: Walnut Bread from Jim Lahey Cookbook Recipe
"This simple no-knead bread is studded with walnuts and raisins, and has just a hint of cinnamon. We could have this for breakfast or we could just as easily serve it alongside a hearty meal. It’s also a perfect example of the kind of simple, elegant recipes we found in Jim Lahey’s new book, My Bread When I was in Tuscany and my love affair with baking was growing, one of the most enjoyable yet simplest brads I learned about was a version of this raisin walnut bread...."
INGREDIENTS
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3 cups bread flour (400 grams)
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1/2 cup raisins (85 grams)
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1/2 cup chopped walnuts (50 grams)
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1 1/4 teaspoons table salt (8 grams)
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3/4 teaspoon ground cinnamon (2 grams)
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1/2 teaspoon instant or other active dry yeast (2 grams)
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Pinch freshly ground black pepper
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1 1/2 cups cool (55 to 65 degrees F) water (350 grams)
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Wheat bran, cornmeal, or additional flour for dusting
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