Cinnamon raisin pecan bread

Adapted from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

I first tried making bread when my sister-in-law invited me to make whole wheat loaves together. I can still remember how fun it was to knead and see the dough rise. And when it was baking, the house was filled with a wonderful smell. Now, I am convinced that nothing is as good as homemade bread. I can save a lot of money on store-bought bread, too. Besides, making bread is an addictive hobby.
If you're interested in making good bread, my suggestion would be to pick up Peter Reinhart’s The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread . This book explains the reasons and the process; it's easy to read and the recipes are easy to follow. I have read some other bread baking books, but this one is the best so far.
This cinnamon raisin pecan bread is one of my favorites for breakfast and snacking throughout the day.

Ingredients:
2 5x9-inch loaves

3 1/2 cups (16 oz) unbleached bread flour
4 tsp (0.66 oz) sugar
1 1/4 tsp (0.31 oz) salt
2 tsp (o.22 oz) instant yeast (*)
1 1/4 tsp (0.16 oz) cinnamon
1 egg, beaten
1/2 cup (4 oz) milk (room temperature)
3/4 cup (6 oz) water
1 1/2 cups (9oz) raisin (**)
1 cup (4 oz) walnuts (***)
2 tbsp (1 oz) shortening, room temperature

For filling:
1/2 cup sugar
1 tbsp cinnamon

• (*) You can substitute other yeast to the following standard formula: 100% fresh yeast = 40~50% active dry yeast= 33% instant yeast. I used 0.33 oz (1 tbsp) active dry yeast, and I did one more step, to make sure my yeast is alive :) . You don't need to do step 1) if you are sure your yeast is still good.
• (**) Combine raisin and enough water in a saucepan, bring to a simmer. Remove from the heat, drain the raisins, transfer into a bowl, add rum or orange juice, steep for 1 hour or up to 3 days.
• (***) I used pecans

Method:

1) Heat 3/4 cup water to 105°F~115°F (Do not exceed 115° or the yeast will die). Sprinkle active dry yeast on the surface of warm water in a large mixing bowl ( or in the bowl of an electric mixer). Let stand until the yeast is dissolved, about 5 minutes. You will see a froth form on the top it, and you can also smell the yeast.

2) In a separate bowl, stir together flour, sugar, salt, cinnamon.

3) Gradually stir (or mix on low speed with the paddle attachment) flour mixture into the yeast bowl. Add the beaten eggs, shortening, and milk.

4) Sprinkle flour on the counter and transfer the dough to the counter. Knead (or mix on medium speed with the dough hook) for about 5 minutes, or until the dough is smooth and only slightly tacky, but not sticky. It should have a soft, pliable quality, not stiff and resistant. If it is too stiff, knead (or mix) in small amount of water until it softens; if the dough seems too sticky, sprinkle in small amounts of flour as needed.

• Kneading yeast dough by hand: On a floured counter, fold the dough over toward you, then press it away from you with the floured heel of your hand, then give it a quarter turn, fold it, and press away again.
• To test, slowly and gently stretch a small piece of dough, turning it in a circular motion as you pull so that it stretches evenly. The dough should hole together without tearing until it forms a sheer membrane, thin enough to let light come through.
  

5) Add the raisins and knead (or mix) for another 2 minutes, or until they are evenly distributed. Then gently knead (or mix) in the walnut pieces until they are evenly distributed. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.

6) Ferment at room temperature for about 2 hours, or until the dough doubles in size. Punch down the dough for degas, fold the edges of dough to the center.

7) Transfer the dough to the counter and divide it in half for 2 loaves. Using a rolling pin, roll out each pieces into a 6"x8" rectangular. Sprinkle cinnamon sugar over the dough. Starting from one 6" side, roll up the dough tightly, like a jelly roll. Pinch the seam and ends closed.
Grease 2 loafs pan. Place seam side down in the pan.

8) Cover loosely with oiled plastic wrap and let rise in a warm place until double in bulk, about 45 minutes.

9) Preheat the oven to 350°F (180℃). Bake until the crust is deep golden brown and the bottom sounds hollow when tapped.
Remove the loaves to a rack. Brush the top of the loaves with melted butter, then sprinkle cinnamon sugar. Cool completely.