- Serves: 2 loaves
- Active Time: 25 mins
- Total Time: 12 hrs
- Views: 58,184
- Success Rating: 100% (?)
Place the water into a large bowl and sprinkle the yeast over top. Let sit for a minute or so without stirring. Once the yeast has dissolved, stir to combine. Let sit for about 10 minutes.
Meanwhile gather the oil, sugar, salt and flour.
To prepare the rest of your mise en place, roughly chop the nuts and gather the raisins, brown sugar and cinnamon. Set everything aside.
To mix the dough, add the oil and sugar to the yeast mixture and stir to combine. Next, add approximately half of the flour. Stir to incorporate. Add the salt and stir again.
At this point, add just enough flour to form a clay mass (or shaggy mass) about 5 cups worth in total. Stir to combine. Once the dough pulls away from the sides of the bowl, transfer it to a lightly-floured counter top.
Once the dough has been kneaded, flatten it slightly and add the cinnamon, sugar and nuts. Fold and continue to knead just until everything is incorporated. Dust the counter and dough as needed, but only if the dough is overly sticky.
You may find it easier to add the nuts in a few stages, as they tend to fall out as you knead. Don’t worry just keep kneading until they are somewhat evenly distributed.
Brush a large bowl lightly with oil. Make sure the bowl is large enough for the dough to at least double in volume as it ferments. Place the dough into the bowl; turn to coat with the oil.
Cover the bowl with plastic wrap and let ferment and rise in the refrigerator overnight.
Line a large baking sheet with parchment.
Gently remove the dough from the bowl and flatten slightly with your hands. Divide the dough into 2 equal portions. Form each piece into about a 6-inch round. Place the dough balls onto the baking sheet making sure there is enough room between them for the dough to rise again.
- by Dawn Thomas
- March 24, 2010
This recipe is adapted from Del Vecchio’s Bakery on Fenwick Island, Delaware.