Comments on: BBA#9: Cinnamon Raisin Walnut Loaf http://bewitchingkitchen.com/2009/07/10/bba9-cinnamon-raisin-walnut-loaf/ Tue, 07 Sep 2010 20:04:59 +0000 hourly 1 http://wordpress.com/ By: RUSSIAN TEA COOKIES: WHEN PERSISTENCE PAYS OFF « Bewitching Kitchen http://bewitchingkitchen.com/2009/07/10/bba9-cinnamon-raisin-walnut-loaf/#comment-2167 RUSSIAN TEA COOKIES: WHEN PERSISTENCE PAYS OFF « Bewitching Kitchen Mon, 12 Jul 2010 03:23:40 +0000 http://bewitchingkitchen.wordpress.com/?p=425#comment-2167 [...] ONE YEAR AGO: CINNAMON-RAISIN WALNUT LOAF [...] [...] ONE YEAR AGO: CINNAMON-RAISIN WALNUT LOAF [...]

]]> By: Cinnamon Raisin Walnut Bread — Pinch My Salt http://bewitchingkitchen.com/2009/07/10/bba9-cinnamon-raisin-walnut-loaf/#comment-211 Cinnamon Raisin Walnut Bread — Pinch My Salt Mon, 03 Aug 2009 14:00:18 +0000 http://bewitchingkitchen.wordpress.com/?p=425#comment-211 [...] Cinnamon Raisin Walnut Bread from Bewitching Kitchen [...] [...] Cinnamon Raisin Walnut Bread from Bewitching Kitchen [...]

]]> By: saltandserenity http://bewitchingkitchen.com/2009/07/10/bba9-cinnamon-raisin-walnut-loaf/#comment-161 saltandserenity Mon, 20 Jul 2009 00:20:04 +0000 http://bewitchingkitchen.wordpress.com/?p=425#comment-161 Your bread rose so high and you got a wonderful open crumb. Mine did not rise as high - I think because I weighed it down with the extra sugar and cinnamon in the swirl. But it was so delicious - especially toasted the next day. Your bread rose so high and you got a wonderful open crumb. Mine did not rise as high – I think because I weighed it down with the extra sugar and cinnamon in the swirl. But it was so delicious – especially toasted the next day.

]]> By: roundthetable http://bewitchingkitchen.com/2009/07/10/bba9-cinnamon-raisin-walnut-loaf/#comment-134 roundthetable Tue, 14 Jul 2009 06:54:40 +0000 http://bewitchingkitchen.wordpress.com/?p=425#comment-134 Oh, it looks so yummy! I gave in and did the swirl, and it pushed it over-the-top in a very good way. Oh, it looks so yummy! I gave in and did the swirl, and it pushed it over-the-top in a very good way.

]]> By: Jean http://bewitchingkitchen.com/2009/07/10/bba9-cinnamon-raisin-walnut-loaf/#comment-123 Jean Sat, 11 Jul 2009 01:32:26 +0000 http://bewitchingkitchen.wordpress.com/?p=425#comment-123 I will give the twirl a whirl. When my sprain is healed. :) I will give the twirl a whirl. When my sprain is healed. :)

]]> By: sallybr http://bewitchingkitchen.com/2009/07/10/bba9-cinnamon-raisin-walnut-loaf/#comment-122 sallybr Sat, 11 Jul 2009 01:15:32 +0000 http://bewitchingkitchen.wordpress.com/?p=425#comment-122 Will be looking forward to your report.... Will be looking forward to your report….

]]> By: sallybr http://bewitchingkitchen.com/2009/07/10/bba9-cinnamon-raisin-walnut-loaf/#comment-121 sallybr Sat, 11 Jul 2009 01:15:12 +0000 http://bewitchingkitchen.wordpress.com/?p=425#comment-121 Hello, Jean In this particular case I did not bother halving the egg, because I had eggs from the farmers market and some were not that big, I picked a small egg for the recipe. But, if I have to halve it, I usually beat it slightly and eye-ball half of it into the recipe. As to the size of the loaf, you are right, it is smaller than a "regular" kind of bread, I'd say 25% smaller (visual estimation). Hope you like this recipe. A note from hubby: "go for the swirl.... " :-) Hello, Jean
In this particular case I did not bother halving the egg, because I had eggs from the farmers market and some were not that big, I picked a small egg for the recipe. But, if I have to halve it, I usually beat it slightly and eye-ball half of it into the recipe.
As to the size of the loaf, you are right, it is smaller than a “regular” kind of bread, I’d say 25% smaller (visual estimation).

Hope you like this recipe. A note from hubby: “go for the swirl…. ” :-)

]]> By: Jean http://bewitchingkitchen.com/2009/07/10/bba9-cinnamon-raisin-walnut-loaf/#comment-120 Jean Fri, 10 Jul 2009 21:40:25 +0000 http://bewitchingkitchen.wordpress.com/?p=425#comment-120 Another win, Sally. I want to try this one. A couple of questions--did you bother trying to halve the egg in the recipe and did you use the shortening it called for or did you sub butter? Also,it seems like 3 1/2 cups flour is about what I use for a single loaf, was your loaf smaller than usual? Another win, Sally. I want to try this one. A couple of questions–did you bother trying to halve the egg in the recipe and did you use the shortening it called for or did you sub butter? Also,it seems like 3 1/2 cups flour is about what I use for a single loaf, was your loaf smaller than usual?

]]> By: Tammy http://bewitchingkitchen.com/2009/07/10/bba9-cinnamon-raisin-walnut-loaf/#comment-119 Tammy Fri, 10 Jul 2009 18:06:59 +0000 http://bewitchingkitchen.wordpress.com/?p=425#comment-119 Your bread looks perfect to me! I'm heading to the kitchen now to make mine. :-) Your bread looks perfect to me! I’m heading to the kitchen now to make mine. :-)

]]> By: Susie http://bewitchingkitchen.com/2009/07/10/bba9-cinnamon-raisin-walnut-loaf/#comment-115 Susie Fri, 10 Jul 2009 11:57:50 +0000 http://bewitchingkitchen.wordpress.com/?p=425#comment-115 Sure looks great. :) I liked this recipe too. Great job and nice baking along with you, Susie Sure looks great. :) I liked this recipe too.
Great job and nice baking along with you,
Susie

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