Cinnamon Raisin Walnut Bread possible disaster
Today I decided to try a sweet bread out of the Peter Reinhart's Bakers' Apprentice. On page 147 there is this recipe that looks easy enough, and I followed the recipe to the ounce (he measured in ounces) but found that after 3 hours of waiting for it to rise, there would be no rise to this bread. It was way too wet and sticky. I just don't understand how he can put out a recipe that is like 2 cups short of flour. He did say to add flour to make it not sticky at mix time, and I neglected to do that since I felt I measured everything correctly, why shouldn't that be enough. I am just a little disappointed in this recipe and now will have to judge everything else by instinct rather than exact measurements.
So I added in about 2 cups of flour and just kneaded by hand, let it sit for 30 minutes, and then rolled it all out into a single loaf (not the double loaves that the recipe suggests). I put it back in the proofing box (microwave oven with hot water on the side) and finally it is starting to rise. Now it looks like one giant croissant and I plan to bake it on a oven stone at 350. Maybe it will still turn out okay.