Walnut Raisin Cinnamon Bread

Materials are as shown in the picture.

Pour all ingredients except raisins, walnuts, and cinnamon sugar into the food processor bowl.

Mix at low speed until the flour forms a dough.

Then mix at medium speed (my stand mixer is on speed 6) for about 10 minutes. If the walnuts and raisins are large, you can cut them a bit, but they don't need to be chopped very fine. Knead the dough until it reaches the full development stage and can stretch into a glove membrane.

Then add the raisins and chopped walnuts, here you need to mix the dried fruit and the dough by hand.

After the dough and dried fruits are evenly mixed, put them into a bowl, cover with plastic wrap, and ferment at room temperature.

Let the dough rise until it doubles in size.

Take out the fermented dough, press it flat to release the air, roll it into a ball, cover with plastic wrap, and let it rest for 15 minutes.

Roll the dough into a rectangle about 17 centimeters wide.

Flip the dough over again, sprinkle with cinnamon sugar, and press down the edges.

Roll the dough from top to bottom, and pinch the seam tightly with your fingers.

Place the seam side of the dough down into the Xuechu 450g Kitty loaf pan for the second fermentation.

When the dough has fermented until the mold is 80% full, put it into the preheated oven at 175 degrees and bake for about 25 minutes.