Today I just wanted to bake a Raisin Walnut Batter loaf by feel. You know, where you throw in some of this and that until you are happy with the results. This is a very difficult thing for a left brained person to do! However, I must admit, always weighing and measuring everything is hard for me ! I do it, especially for the recipes, but I like to break away and do my own thing sometimes !
I started with about a cup of motherdough starter that was very vigorous, added a 3/4 cup of water and 3/4 cup of 1/2 & 1/2 milk and two large Eggs. I added some All Purpose flour and stirred. Then I put in about 1/4 cup of oil, a Tablespoon of real Vanilla, around 2 teaspoons of Cinnamon, 1/3 – 1/2 cup of white Sugar (we don’t like our sweet breads too sweet so add more if you do ) and 2 teaspoons of salt. I then added All Purpose flour until the batter felt it was at 80% hydration which is about like a thick cupcake batter. Then came the cup of Raisins and cup of Walnuts. I greased a bundt pan and pulled out handfuls of dough (yes, it was that thick) and filled the pan up around halfway.
I poured on some caramel syrup on top of the dough:
I proofed the batter for six hours and baked at 375 for 30 minutes then 350 for 15 more minutes.
Here is the Walnut Raisin Surprise Sourdough Breakfast Bread :
Here it is from the side:
Here are some pics of the interior:
I cooled the bread (cake?) for about an hour and sliced it while it was still warm. I also toasted a piece with butter…..yummmmmmm!!! This Breakfast bread is so very good. The only thing I would do different is put one more teaspoon of Cinnamon in the batter.
The surprise of course, is the caramel syrup. Surprise!!!