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Walnut Raisin Bread made with wild yeast

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The bread has just come out of the oven and is cooling on a rack to complete its cooking.

walnut raisin bread - September 2007

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Before placing the bread on the rack, I always check the internal temperature first to make sure that it has reached between 210 and 220F. (I use a meat thermometer.)

walnut raisin bread - September 2007
walnut raisin bread - September 2007

Once the bread has cooled completely, it can be sliced. (If we want warm bread, we reheat it.)

walnut raisin bread - September 2007

walnut raisin bread - September 2007
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Put the slices in a basket for serving. Walnut raisin bread is wonderful with a grilled chop and mushroom cream sauce. It is equally wonderful for dessert with cheese. Day-old bread can be sliced thinly, drizzled with olive oil and made into crostini. Slather the toasts with herbed olive-oiled goat's cheese.

walnut raisin bread - September 2007

walnut raisin bread - September 2007
to blog from OUR kitchen - Wild Bread with Walnuts and Raisins (World Bread Day 2007)







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