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Dutch-Oven Raisin Walnut Bread

Total Time

Prep: 15 min. + rising Bake: 50 min. + cooling

Makes

1 loaf (32 pieces)

On a cold day there is nothing better than a warm, crusty Dutch oven raisin bread filled with walnuts. —Catherine Ward, Taste of Home, Prep Kitchen Manager
Dutch-Oven Raisin Walnut Bread Recipe photo by Taste of Home

Ingredients

  • 6 to 7 cups (125 grams per cup) all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons active dry yeast
  • 2 teaspoons ground cinnamon
  • 2 teaspoons salt
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 3 cups cool water (70° to 75°)

Directions

  1. In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours.
  2. Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment.
  3. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

Test Kitchen tips
  • This is a soft, gentle dough that should be baked immediately after shaping. Working quickly and reheating the Dutch oven prior to shaping are the keys to success.
  • Nutrition Facts

    1 slice: 130 calories, 3g fat (0 saturated fat), 0 cholesterol, 149mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 3g protein.

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