The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Walnut cinnamon lemon mini loaf

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blackbird's picture

Walnut cinnamon lemon mini loaf

An old favorite for over 30 years, walnut cinnamon lemon bread is simple, crunchy and chewy.  The basic recipe is flexible rather than perfectionist.  I used frozen orange juice, thawed and room tmperature, back in those days. 

3 cups AP flour

instant yeast perhaps a big pinch

pinch of salt

1 maybe 2 ounces oil

8-9 ounces water

cinnamon as you like, I like it so I may use more than you

walnut pieces as you like, say 3/4 cup

lemon by lemon extract or lemon juice and or zest to your taste ----or you can use orange instead

No sugar or sweetening needed.

Mix all well, you can do some kneading at this mixing time.  I knead in the bowl with my mixing plastic spoon giving 5 minutes or so between a few spoon kneading efforts.

Let rise to double or so, then divide to fit pans, up to three mini pans, kneading is minimal or not at all.   The dough will be a bit wet and clay-like.  I use wet hands to handle it.   Or one big bread loaf pan. 

 Let rise, then into preheated oven at 425F, no steam, cover with alum foil loosely, decrease heat after 20 min to 375F, remove foil.  Baking time depends on your oven and how many times you open the oven.  Say 30 minutes total.  Let cool, or eat warm if it suits you.  Previously I wrote 45 minutes but my mind was thinking of a big bread pan loaf which requires a bit more time.  It is good to check on it so it does not get too dry. 

The simple recipe can be changed by adding eggs when mixing the dough for example. 

I tried a mold but got plenty of spring so it leans.



xaipete's picture

The crumb on your loaf looks really nice. I bet your kitchen smells terrific.


blackbird's picture

Hehehe, Pamela, only when dough is rising or baking or making toast in a pan.  The kitchen looks more like the treasure chest of the world's oldest and largest 4 year old. 

Speaking of which, I suspect you've had your share of hungry kids following their nose to your kitchen whilst looking somewhat like like little T-rexes, eh?

My baking seems to always look rustic, if that's the best word, whether crust or crumb.  Taste and smell are always the deciding factors.

Thanks for dropping in here for a look and leaving a note.