Comments on: No Knead Walnut Raisin Bread http://www.shutterbean.com/2010/knead-walnut-raisin-loaf/ food, photography & pretty things Sat, 06 Feb 2016 18:11:03 +0000 hourly 1 http://wordpress.org/?v=4.3 By: Pam*B » Blog Archive » Pão sem Sova (Pan co’Santi) http://www.shutterbean.com/2010/knead-walnut-raisin-loaf/#comment-264014 Wed, 22 Jul 2015 13:25:23 +0000 http://www.shutterbean.com/?p=2910#comment-264014

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By: S http://www.shutterbean.com/2010/knead-walnut-raisin-loaf/#comment-253561 Thu, 14 May 2015 11:30:43 +0000 http://www.shutterbean.com/?p=2910#comment-253561 I just put it together now, lets see what we end up tomorrow, it already smells divine, thanks for the recipe

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By: LeeeBee http://www.shutterbean.com/2010/knead-walnut-raisin-loaf/#comment-241196 Sun, 15 Feb 2015 19:13:56 +0000 http://www.shutterbean.com/?p=2910#comment-241196 Thanks for the recipe. I have made it several times now and although have tweaked it to my taste (don’t we always 😉 this was a great place to start.

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By: Ann http://www.shutterbean.com/2010/knead-walnut-raisin-loaf/#comment-191913 Sun, 07 Sep 2014 18:57:15 +0000 http://www.shutterbean.com/?p=2910#comment-191913 I make a no knead loaf every week. I just about lasts the whole week (barely). I have tried several different kinds with different results. I use a clay pot (German style) and it comes out great. I also use parchment paper under the loaf for the second rise. It makes it super easy to transfer to the hot pot. I have used many of the bread recipes in the Grit magazine that came out last summer (and are on their web site). I also found a recipe for white bread that only takes 6 hours for the first rise. I just keep experimenting with pots and recipes. Lots of fun. Thanks for saying that pecans would make a good alternative to walnuts. Fortunatley Jim Lahey is an acquaintence of ours and has signed my “My Bread” book.

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By: LucyinAust http://www.shutterbean.com/2010/knead-walnut-raisin-loaf/#comment-190822 Mon, 01 Sep 2014 23:19:34 +0000 http://www.shutterbean.com/?p=2910#comment-190822 Made this delicious bread with some slight changes in timing and ingredients. I had to use a bit more water (2 cups overall) otherwise the dough was too shaggy; I added extra spices (cardamom, allspice, ground ginger, nutmeg and ground cloves), 1/2 cup chopped dried apricots and 1/2 cup of currants.
For a convenient bake time around working … I make the mix one night, put it in the fridge, in the morning I put it out on the kitchen bench, that evening, I do the shape and 2 hour rise … then bake.
Thanks for sharing your beautiful photos! Such an easy bread to change to particular tastes.

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