Episode 8: The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread
On this episode of, “Cooking through the Collection,” Melissa faces her bread fears by baking from, “The Bread Baker’s Apprentice” by Peter Reinhart from her local library.
Find at your local library: https://search.worldcat.org/en/title/945885079
or support independent bookstores by purchasing at Bookshop.org: https://bookshop.org/p/books/the-bread-baker-s-apprentice-15th-anniversary-edition-mastering-the-art-of-extraordinary-bread-a-baking-book-peter-reinhart/12838823?ean=9781607748656
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If you make the recipe, please let me know!
Music: Sweet Love by DayFox on Pixabay
Transcript – Coming Soon
Cinnamon Raisin Walnut Bread (page 147)
Recipe Ingredients:
- 3 1/2 cups (16 ounces) unbleached bread flour
- 4 teaspoons (.66 ounce) granulated sugar
- 1 1/4 teaspoon (.31 ounces) salt
- 2 teaspoons (.22 ounce) instant yeast
- 1 1/4 teaspoons (.16 ounce) ground cinnamon
- 1 large (1.65 ounces) egg, slightly beaten
- 2 tablespoons (1 ounce) shortening, melted or at room temperature
- 1/4 cup (4 ounces) buttermilk or whole milk, at room temperature
- 3/4 cup (6 ounces) water, at room temperature
- 1 1/2 cups (9 ounces) raisins, rinsed and drained
- 1 cup (4 ounces) chopped walnuts
Full recipe available online at https://cooking-books.blogspot.com/2008/11/cinnamon-raisin-walnut-bread.html