The rolls I made with the Sourdough Italian Bread  dough were so good, I made a bigger batch today. I thought about making them larger than last time, but my wife said she wanted hers smaller. So, I made half of them 4 oz and half 3 oz. I guess you could call them "His and Hers Sourdough Italian Rolls."

One of our favorite breads is the Cinnamon-Raisin-Walnut Bread from Reinhart's "The Bread Baker's Apprentice." I don't know why I don't bake it more often. Just "so many breads, so little time," I guess. Anyway, my wife has been lobbying for me to make it for a few weeks. So ...

David

Twice now I've made Reinhart's Cinnamon Raisin Walnut Bread and each time the dough has had a distinctly chemical/solvent smell and aftertaste.  I'm having a hard time figuring out the source of this issue.  The flour, KA Organic Bread Flour, was recently purchased and used successfully in other recipes.  The other ingredients, including the walnuts and the raisins seem ok, nothing rancid tasting or out of the ordinary.  I'm using stainless steel mixing bowls and the loaves are proofed and cooked in clean bread pans.  The only substitutions I made with this recipe was replacing the shortening for butter.  I'm at a total loss here.  What could it be?  Is this a chemical reaction?  Did the flour go bad?  Could it be the instant yeast?  Help!