Sourdough Cinnamon Raisin Bread with Walnuts

This is not your old school, sweet and soft-textured raisin bread. As a kid I loved an occasional raisin bread treat, a toasted thin slice swirled with barely a hint of sweet cinnamon and raisins. That loaf was fluffy, a close cousin to Wonder bread in taste and texture, and rare enough in our household to be a special treat. This sourdough version isn't even remotely relately to that insipid bread of my childhood. Ahhhh, this raisin bread from Emilie Raffa's book Artisan Sourdough Made Simple offers texture and crunch along with a distinct cinnamon flavor in every bite.

Raisin bread is not a new idea, 

Wikipedia notes "there have been published recipes for bread with raisins since 1671. Since the 15th century, breads made with raisins were made in Europe. In Germany stollen was a Christmas bread. Kulich was an Easter bread made in Russia and panettone was made in Italy. The earliest citation for "raisin bread" in the Oxford English Dictionary is dated to an 1845 article in Blackwood's Edinburgh Magazine."

Raffa's sourdough version changed my view of what raisin bread could be. I took a few liberties with her recipe on my first attempt and still ended up with good results. We are already anticipating the next loaves for breakfast slices and snacks.

Results from the first bake:

Crust: I'll admit that first crunchy bite was a bit of a shock when my food memory anticipated the squishy-soft bread of childhood. RL and I quickly adjusted our expectations and reveled in this altogether new slice. Yes, the crust was crackling hard on day one, but thin enough so no tooth was endangered. After overnighting in a plastic bag, the crust softened somewhat, but remained fairly firm on day two. There was no bread left for further comment, we ate it all quite happily.

Crumb: the interior was soft but not sandwich-bread soft. My first loaves were not as airy as those pictured in Raffa's photo; an issue for this cook to work on. Now that my sourdough Old Faithful is back in active form any missteps are definitely mine.

Filling: the ratio of cinnamon mix, raisins and walnuts was ample, providing a treat to savor in each bite.   

Taste: cool or toasted and spread with just a slather of butter, the bread seemed undersalted. A sprinkle of sea salt on top made a difference. Spread with cream cheese or berry preserves, salt was not an issue. 

Baker's Notes: 

• I do not own the long rectangular proofing basket or baking pot specified so formed two smaller loaves instead. One loaf baked in a round cast-iron dutch oven with lid, preheated at 400 F, and the second loaf baked uncovered in a glass loaf pan that was not preheated. The results were remarkably similar.
• When/if the cinnamon and sugar mix leaks out it will caramelize in spots on the bottom crust to form a rock-hard lava-like blob. Cut that mess away and toss - burnt sugar adds nothing to the bread experience!

• Soaking the raisins and walnuts did not keep the exposed bits from scorching on my loaves. Next time I will carefully poke them back in before baking. This round I just popped those few bits off before slicing.

With only two of us to indulge in a freshly baked loaf I'll put off a second round of baking for another week or two, but there will be more sourdough cinnamon raisin bread with walnuts in my kitchen soon. Sooner if I decide to share more loaves - anyone nearby want to share?

 Sourdough Cinnamon Raisin Bread with Walnuts

slightly adapted from Emilie Raffa's Artisan Sourdough Made Simple.

makes 2 standard loaves

1/4 cup active sourdough starter
1/4 tsp rapid rise yeast (optional, added for insurance only)
generous 12 oz warm water
rounded 4+ 1/4 cups bread flour (Raffa used bread flour & whole wheat flour)
1+ 1/2 tsp fine sea salt

1/3 cup raisins, soaked to plump
1/2 cup walnuts, chopped large & soaked to soften

1/4 cup granulated sugar
2 rounded tsp cinnamon

Day 1:
Whisk the starter and water together in a large bowl. Add the flour and salt; stir to incorporate. Cover with plastic wrap or a damp tea towel and rest for an hour. While the dough is resting soak the raisins and walnuts in warm water. Note: drain well before using!

Add drained raisins and nuts to the rested dough; knead briefly & gently to incorporate. Add a sprinkle or two of flour to adjust the consistency, as needed. Note: avoid adding too much flour.

Cover the bowl with plastic wrap or a damp tea towel and let rise overnight until doubled in size (or 8 to 10 hours).

Day 2:
Place the dough on a lightly floured board & let rest for 15 minutes or more. Line proofing vessels with flour-dusted towels or sprayed parchment paper. Mix the sugar and cinnamon in a small bowl & set aside.

Flour your hands and stretch half of the dough into a long rectangle. Brush the surface with water & sprinkle the sugar/cinnamon mix evenly over the top. Leave a clean border around the rim for a better seal after rolling. Begin with a short side and roll the dough into a log. Pinch the ends to seal. Move to the proofing vessel with seam side up. Repeat with the remaining dough.

Cover the dough logs and let them rest and rise again, 30 to 60 minutes. They will not double in size. Preheat the oven to 425 while the dough rests. Cut parchment paper to generously fit the baking pots if you used proofing baskets. Put the paper over the baskets, invert and remove baskets. Otherwise gently roll your loaves over, seam side down on their parchment bases. Gently poke any exposed nuts and raisins back under the surface to prevent scorching.

Dust the surface with flour; make 2 or 3 shallow diagonal slashes (shallow to avoid exposing the filling). Use the paper & lift the loaves into their baking pots.

Bake covered 20 minutes on the center oven rack. Remove lid and bake uncovered for an additional 30 to 40 minutes (aim for 190 to 200 degrees F at the center). Remove to a wire baking rack and cool for at least one hour before slicing.
   

Walnut Bread

This savory, slightly rich walnut bread has become a multitasking favorite in my galley. It is uncomplicated to make, holds well for days on the counter (for months in the freezer), and tastes downright delicious. What's not to like?! While it might resemble a hearty rye bread, the recipe calls for any standard all-purpose flour. I used King Arthur unbleached AP flour, but attritute the loaves' brown interior to the walnuts rather than the unbleached flour. Walnuts will do that. 

Walnut bread with melted cheddar and sauced eggs on walnut bread toast

We enjoy a thick slice still warm from the oven, often slathered with butter as a stand-alone treat or maybe as an accompaniment to a hearty bowl of soup. Add chunky walnut bread croutons to a turkey Caesar salad for a filling entree. Toast thin slices for open faced sandwiches or appetizer bases. Dip crispy walnut bread soldiers into your morning's soft boiled eggs. See, definitely a multitasking favorite!  

Photo from the cookbook Cooking for the Week

The recipe calls for 4-1/2 to 5-1/2 cups of flour, a wide range that should not be a problem for anyone with even a little breadbaking experience. "Smooth and elastic" is the key phrase; aim for a workable dough without adding too much flour. Like to play with ingredients? add some of your favorite herbs, or maybe a handful of feta cheese crumbles. Rosemary or fennel? Mmmm, maybe shallots or garlic? Let me know how you enjoy your version of Walnut Bread.

Walnut Bread

from Cooking for the Week: leisurely weekend cooking for easy weekday meals
makes 2 round loaves

1 tsp dry yeast
1 cup (8-oz) warm water (80-90 F)
1 cup all-purpose flour

12-oz walnut pieces
3/4 cup (6-oz) warm water
1-1/2 tsp dry yeast
1 Tbs salt
1/2 cup (4-oz) olive oil (or walnut oil if you have some)
2 tsp ground pepper
4-1/2 cups all-purpose flour (up to 1 cup more, as needed)

1. Place water and yeast in a large bowl; stir and let stand until active; stir in the cup of flour. Cover loosely and set aside in a warm place for an hour, or until bubbly.
2. Uncover and add the nuts, water, yeast, salt, oil and pepper to the mix. Add 4 cups of the flour in 1-cup increments and stir to mix. Add additional flour as needed to result in a slightly sticky dough.
3. Turn out onto a floured workspace. Knead the dough until "smooth and elastic", adding light sprinkles of flour as needed to prevent sticking. Return the dough to the bowl, cover and let rise until doubled in volume. In my kitchen that took 2 hours.
4. On a floured workspace, split the dough in half. With each piece form a round ball, pulling the edges into the center and pressing the seam firmly. Place with seam-side down on a silpat or parchment-lined baking sheet. Cover loosely with oiled plastic wrap and let rise until doubled in size, roughly one hour.
5. 20 minutes before baking the loaves, preheat the oven to 450 F. Slash each loaf with 2 or 3 cuts and place the baking sheet on a rack in the lower third of the oven.
6. Spritz the oven walls with water 5 -6 times and quickly close the door. Spray again after 5 minutes, and again after 5 more minutes. After 20 minutes reduce the oven temperature to 400 F and bake until the loaves are "nicely browned". Use an instant-read thermometer to check the center of the bread for 200 F or higher. 
7. Remove from the oven and place on a baking rack to cool completely before slicing. Enjoy immediately or wrap a cooled loaf in plastic or foil, place in a large freezer bag and freeze for up to 3 months.

Ham and Cheese Bread

...a delicious savory quick bread featuring a soft, moist interior under a crackled and crunchy crust.

A last-minute tweak to the Sunday brunch menu left piles mountains of sliced ham and cheese hanging out in my fridge. "No problemo," I thought since these basic deli ingredients are incredibly versatile. We love loaded chef's salads, open-faced smorrebrod sandwiches, decadent Monte Cristos or Croque Madames, mac 'n cheese minis with ham... and the list goes on. Initially a few late hour snack attacks partnered the ham and cheese with crackers, mustard and pickles. Impromptu nibbles are the best! but we didn't make a dent in the leftovers. It was time to get serous.

Carb cravings kicked in when I ran across a Patricia Wells quick bread recipe, found in her book, Salad as a Meal. Yes, it would be Ham and Cheese Bread to the rescue! 

Wells called for chunks of ham and French comte cheese cut in 1/4-inch dice, but I worked with the slices of Black Forest ham and smoked gouda cheese already on hand. A rough chop of the presliced ingredients substituted for the specified cubes. It worked. Kalamata olives added some welcome salty, savory notes on day one, a tasty match for za'atar flavored chicken thighs and a Greek salad, but the olives were too dominant the next morning on the toasted slices. Was it the contrast with my mixed fruit breakfast smoothie? maybe. I'll try milder olives in the next loaf, or swap in nuts instead. 

The original recipe called for a 25-30 minute cooking time, but it took 45 minutes in my oven for the center to cook through and a cake tester to come out clean. By then the crust was well past golden, but I really do prefer breads with a crunchy, browned crust. Why so long a cook? was it my oven temperature? was it the glass pan? Some quick online research indicated it might be both, or either, or neither. Sigh. Use the listed cooking times as suggestions, checking often with a tester until the interior is done. 

We loved thin slices from the still warm loaf, without butter or any other accompaniments (like fig jam). Cooled to room temperature the slices offered less of a flavor punch, but still made delicious snacks and led me to thoughts of a savory bread pudding. Toasted breakfast slices were less well-received; I'll blame it on those assertive olives. Nonetheless the entire loaf disappeared in less than 24 hours. Now it's time to plan some flavor and ingredient tweaks for the next loaf, maybe four mini loaves with two for appetizers and two for the freezer. 

Ham and Cheese Quick Bread

recipe largely from "Salad as a Meal" by Patricia Wells

5 TBS extra-virgin olive oil 
1 cups All-purpose flour
1/4 cup whole wheat flour   
2 level tsp baking powder
1/2 tsp salt
3 eggs, lightly beaten
1/3 cup plain Greek yogurt
5-oz cheese, chopped or cubed (Fontina, gruyere or swiss)
5-oz cooked ham, chopped or cubed
1/3 cup olives, pitted & halved (Kalamata or pimento-stuffed green)
additional olive oil or cooking spray to coat the loaf pan

1. Place an oven rack in the center; preheat the oven to 400 F. Generously oil bottom and sides of the loaf pan.
2. Use a large bowl and combine thoroughly the first 7 ingredients, olive oil through yogurt. 
3. Add the cheese, ham and olives and stir to incorporate but don't overmix.
4. Scoop the batter into the prepared loaf pan. Bake in preheated oven until the crust is a rich golden color and a cake tester comes out clean. This takes roughly 30 minutes in a metal pan. (It took 45 minutes in my oven using a glass pan)
5. Remove from the oven and place the bread pan on a wire rack to cool. After the loaf cools, tilt it out of the pan to slice and serve at room temperature.

*Patricia Wells notes the loaf can be stored "at room temperature wrapped in foil for up to 3 days."

Hearty Rye Sandwich Bread with Caraway and Dill

Rye bread has multiple personalities, have you noticed? Seeded or unseeded? Structurally sturdy enough to handle the savory components of a grilled Reuben sandwich, or soft and tender? Boldly seasoned rye complements the strong flavors of spicy pastrami, grainy mustard and dill pickles, while other rye recipes produce bread lighter in flavor, color and texture. Cut it thick for Reubens, or use a single thin slice of dense sourdough rye bread packed with seeds and grains to provide the base for a more refined display of smorrebrod toppings. It is hard to choose just one favorite rye bread.

My bread baking efforts typically involve French bread baguettes or sourdough boules. I must have been hungry on Monday morning while watching Pasadena's Tournament of Roses Parade on tv. Old memories of Pasadena dining events popped up, some involving rye bread. Dad loved the 'world famous' pastrami from The Hat on north Lake Street. He rarely ate at the restaurant, preferring instead to order a pound or two of the delicious brined, smoked meat wrapped for takeout, a treasure to build into Dagwood-style sandwiches on rye at home. Dad's creations were piled mile-high and ahhhh-mazing!

Mother/daughter shopping adventures on south Lake Street often ended with a stop at the iconic Konditori (long closed), a notable bakery and cafe in the midst of a favorite shopping district. I can't recall a single pastry, but oh! my, those amazing open-faced sandwiches are still dreamworthy. Small, thin slices of rye slathered with butter &/or dill sauce and topped with tiny shrimp, dill fronds, slices or wedges of boiled egg... maybe a few opaque rounds of cucumber... "Oh my, yes! let's order another."

Photo: my version of a smorrebrod treat

Rye bread moved to the top of the Must Bake List (sorry RL, sweets have to wait for another day). A thick King Arthur cookbook provided the basic recipe and included some unusual items: potato flakes and dill pickle juice. I added dried dill weed to the mix, and proceeded with this intriguing recipe.

The dough was tacky, as the reciped noted, but I resisted adding more flour to the bowl. My stand mixer didn't care, carrying on without issue, but hand-kneading would have been a sticky, messy chore. It took 2 hours for the dough to nearly double in size for the first rise, longer than a typical rising time for non-rye yeast loaves in my 66 degree kitchen. The second rise, covered in a greased glass loaf pan, ran a full 90 minutes. After 40 minutes of baking in a preheated 350 degree oven the bread did not require the suggest tent of aluminum foil. In fact more browning would have been welcome. Hmmmmm, it's time to recheck the oven's temperature.

The aroma alone of this loaf stirred my appetite, making the wait for the first taste a difficult exercise in patience. It was worth the wait! One freshly-cut warm slice, slathered with salted butter, was so tasty that I promptly had another, this time toasted and topped with a slice of white cheddar. Mmmm, the rye flavor, balanced with caraway and dill and just a hint of sweetness, is a very good thing. We might have to arm wrestle to see who gets the last slice.

Photo: Hearty rye toast with melted cheese

This hearty rye makes excellent toast and even better open-faced sandwiches; new smorrebrod combinations tempt me daily. Stored in a plastic ziploc bag the remaining bread was still soft and seemed fresh on day four. And now it's gone. I have some plans to tweak the next rye loaf, not that it needs adjustment, but now I'm ready to try a Swedish limpa with some cardamom, orange peel and anise or fennel... or maybe a molasses dark rye... or... 

Sandwich Rye Bread with Caraway and Dill

Base recipe from The All-Purpose Baking Cookbook , King Arthur Flour Co., 2001

1 loaf, 16 slices

2 cups (8.5 oz) AP flour

1 cup (4 oz) dark rye flour

¼ cup (1.4 oz) light rye flour

1/3 cup (.75 oz) potato flakes

1 Tablespoon caraway seeds

1 teaspoon dill weed

1-1/2 teaspoon salt

1 Tablespoon sugar

2 teaspoons instant yeast

¼ cup (1.75 oz) vegetable oil

¼ cup (2 oz) dill pickle juice

1 cup (8 oz) water

If you use instant yeast, mix together all of the dry ingredients in a large bowl. Otherwise, proof the yeast in water and wait for some action before proceeding. Add the oil, pickle juice and water; mix until a shaggy mass forms. Let the dough rest for 30 minutes to allow the flours to absorb the liquid and give the yeast a head start.

Knead the dough for 10 minutes, until firm and smooth though somewhat sticky. (Kneading in a stand mixer is highly recommended!) Place into a greased bowl, turning to coat. Cover the bowl loosely and let the dough rise until doubled, roughly 1-2 hours depending on your kitchen temperature.

Move the dough onto a lightly floured surface and shape into an 8-inch long roll. Place in a lightly greased 8-1/2 x 4-1/2 inch loaf pan. Cover lightly with greased plastic wrap and let rise until barely crowned over the edge of the pan, approximately 1 to 1-1/2 hours.

Preheat the oven to 350 F. Bake the bread for 35 minutes, until deep golden brown and the internal temp registers 190 F. on an instant-read thermometer. If the bread spears to be browning too quickly, tent it loosely with aluminum foil, shiny side up, for the final 10 minutes of baking. (NOT an issue in my oven.) Remove the bread from the oven, take it out of the pan, and cool it on a wire rack before slicing.

Note: delicious as is or toasted, but especially recommended for a Reuben Sandwich, Patty Melt or Open-Faced Smorrebrod.

Monte Cristo Sandwich

Thanksgiving dinner arrived at the door along with the hugs and warm greetings of family. They brought it all, everything, the entire dinner. Everything even included the turkey fryer for an 18-pound bird! (Note: I was allowed to contribute my Zesty Cranberry Relish.) What a thoughtful, caring present from this cast of characters; Seattlites Niece Hilary and Dave plus Californians Meg and Brother Mike. For hours the house was filled with conversation, friendly teasing, suspected tall tales and humorous stories, wedding plan updates and endless laughter. All in all, a terrific family celebration and a delicious meal. 

Photo: The Thanksgiving Cooks 2016

On Friday RL and I revisited Thanksgiving memories, surveyed the many containers of leftovers in the fridge, and nibbled on a rerun of Thursday's feast. 

Turkey sandwiches, enjoyed late night or next day, are always a major highlight of this holiday meal. Some years we favor simple sliced turkey on white bread, other years we crave Kentucky Hot Browns with cheese sauce or turkey gravy. This year we opted for Turkey and Ham Monte Cristo Sandwiches. Possibly a variation of the Croque Monsieur, this batter-dipped, butter-fried sandwich is an over-the-top and delicious use of leftover turkey meat. Ooey gooey, salty, savory decadence... sigh, but so worth every artery clogging bite (and a reason to return to healthier eating the very next day).  

My Monte Cristos are a cross between French Toast and a grilled cheese and meat sandwich, occasionally with some crispy bacon added... just 'cuz. No recipe required, just freeform it.

1. Use 2 slices of bread per sandwich. Slather one side of the bread with mayonnaise and Dijon mustard. Add some chutney or cranberry relish if you like.

2. Alternate layers of thin-sliced meat (ham and/or turkey), cheese (Havarti or Swiss) and bacon (optional) on the bread. Close the sandwich and press top gently to compact slightly. This will help hold it all together when you flip it in the  pan.

3. Beat an egg and a bit of milk in a pie pan or shallow, rimmed plate. Dip each side of the sandwich briefly in the egg mixture, long enough to coat thoroughly but not get soggy. You want a crisp exterior and soft, gooey middle. 

4. Melt a pat of butter in a heavy skillet over medium-low heat. Place coated sandwich in frying pan and cook until bottom is golden brown. Flip the sandwich, adding more butter as needed, and cook until the second side is golden brown and the cheese is melted. This takes 4 to 5 minutes per side in my kitchen.

5. Transfer to a cutting board and let cool briefly to set cheese a bit. Cut into wedges, plate and serve.

Note: It is traditional to dust the sandwiches with powdered sugar and serve with a side of jelly. I skip that feature, relishing the salty, savory richness of the sandwich without the distraction of an added sweet. For a flavor pop, I would prefer a swipe of Zesty Cranberry Relish rather than powdered sugar and jam, but that's just me. 

Don't wait for Thanksgiving to enjoy a Monte Cristo. They are delicious using deli-sliced cold cuts or meat pulled from a deli-roasted chicken. Get creative and add some roasted green chiles, or substitute thin waffles for the bread. Go for it! 

The Best? Banana Bread

The Best? really? Well, the food department at Epicurious thinks so. The cooks began with a handful of tried-and-true recipes; they tested, tasted, adjusted, retested, ... and kept at it until this revision emerged as the test kitchen favorite, their so-called "frankenrecipe". What?? Weird label, but intriguing nonetheless. I'll admit, I was curious to see what the fuss was all about. Banana bread has been around for eons, what could possibly set this recipe apart?


The Epi kitchen noted four changes that seemingly made all the difference between good banana breads and "The Best".

1. Sour cream replaced one recipe's mascarpone for a hint of tangy flavor and extra moistness. (Mascarpone is too pricey an ingredient to casually toss into any ordinary quick bread, so I like this sour cream swap out.)
2. Dark brown sugar, rather than the usual white granulated variety, brought extra richness to the mix.
3. Four ripe, really ripe bananas guaranteed maximum banana flavor.
4. Walnuts added some essential nutty crunch to each bite. The tasters were evenly split over adding chocolate bits, but nuts alone made the final cut.

These four elements are not earth-shaking revelations, but together they did produce a tasty loaf. Moist but not soggy in the middle, each bite or slice held together nicely on the fork or in the fingers. The essential banananess was taste forward, in a good way, and brown sugar provided hints of molasses without overpowering the flavor. 

Was this loaf "The Best"? Who cares? My five kitchen tasters agreed that it was damned delicious and the entire loaf disappeared in less than 24 hours. I'll use this recipe again; it was worth messing around with three separate mixing bowls. 

The Best? Banana Bread

recipe from epicurious.com

Ingredients:

1/2 cup (1 stick) butter, at room temperature (plus more for pan)

1 2/3 cups all-purpose flour (plus more for pan)

4 medium very ripe bananas (about 13 oz), peeled and mashed

1/4 cup sour cream

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup dark brown sugar, (packed)

2 large eggs (room temperature)

1/2 cup coarsely chopped, toasted walnuts

Special equipment:
A 9x5" loaf pan

Directions:

Preheat the oven to 350°F. Grease a 9x5" loaf pan with butter and dust with flour, tapping out any excess. (The paper wrapper from the cube of butter works well for this.)

Combine banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a separate bowl.

Using an electric mixer, beat the butter and brown sugar on medium speed in yet another large bowl until light and fluffy, it will take several minutes. 

Add eggs, one at a time, and beat on medium speed until fully combined, about a minute each. Add the banana mixture and beat until just combined, about 30 seconds.

 Add the flour mixture in 2 batches, beating on low after each addition, scraping down the sides of bowl if necessary, until fully incorporated. Use a spatula to fold in the walnuts. 

Transfer the mixed batter to the prepared pan and smooth the top with a spatula.

Bake, rotating halfway through, until the batter is set, the top is a dark golden brown and starting to crack, the sides start to pull away from pan, about 60–65 minutes. Use a tester inserted into center of bread to check for doneness; bake until it comes out clean. (My oven must run cool, it took 72 minutes.) 

Remove to a wire rack and cool in the pan for at least 15 minutes. Run a butter knife around the edge of the pan to loosen, then tap pan gently on its side until the loaf releases. Let cool completely on a plate or cutting board before slicing.

Almost No Knead Sourdough Bread with Walnuts and Coconut Porter

This loaf was planned to accompany a pot of French onion soup for a Bread and Soup comfort food kind of meal, note the emphasis on the past tense. But the fresh sourdough boule, so warm and fragrant pulled straight from the oven, was totally irresistible. One little end slice cut off for a quick taste test turned into a series of "just one more bite" nibbles, and you can guess where that led. Oh yes, the intended bread and soup lunch turned into bread-with-butter snacks, then bread snacks with a dipping sauce of olive oil and balsamic vinegar, and then RL tried a few bread slices with jam... and so it went, one slice after another. Forget the soup, we were full. No regrets; it was so delicious and onion soup will always taste better on the second day.

I had intended to follow the basic recipe for Sourdough No Knead Bread, until I found one lonely can of Coconut Porter hanging out in the back of the refrigerator. How long had it been there? Quick flashback to a can of Pumpkin Porter and and the 2014 pita bread recipe. "Hmmmm" I thought, "what would the Beeroness do with Coconut Porter?" 

Right, she would sip it and/or cook with it, with great enthusiasm. So I did both. It turns out that I appreciated Maui Brewing Company's can artwork more than I relished the taste of their beer. Coconut? what coconut? Coconut was a total stealth note, so well-hidden that I couldn't discern any coconut flavor at all, not even a hint. That's not a bad thing in a glass of beer, in my opinion, but I had hoped for something faintly tropical. Coconut flavor was also absent in the bread, but this sourdough walnut loaf was damned tasty comfort food without it. And that's a good thing!

Sourdough No Knead Coconut Porter Bread with Walnuts

adapted from several versions of the Lahey original (Cook's Illustrated, NYTimes, Seattle Times, etc.)

3 cups (15 oz) all-purpose flour, plus additional as needed

1 teaspoon sea salt

1/4 cup well-fed & proofed sourdough starter 

3/4 cup plus 2 tablespoons (7 ounces) water at room temperature

1/2 cup (4 ounces) coconut porter (beer)

1/2 cup walnuts, toasted and rough chopped

Whisk flour and salt in large non-reactive bowl. Add the starter, water and beer. Use a rubber spatula or dough scraper to fold the mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover the bowl with plastic wrap and let sit at room temperature overnight, or for 12 to 18 hours.

Place a 12- to 18-inch sheet of parchment paper inside a 10-inch skillet and spray with cooking spray (PAM, etc.). Set aside.

Turn out the dough onto a lightly floured work surface; add the walnuts and fold or knead until the nuts are evenly distributed. Shape into a ball by pulling edges into middle. Transfer the dough, seam-side down, to the parchment-lined skillet and lightly spray the surface of the dough with cooking spray. Cover loosely with plastic wrap and let rise at room temperature until the dough has doubled in size. (It will not readily spring back when poked with finger, about 2-3 hours in a warm kitchen.)

30 minutes before baking, adjust oven rack to the next-to-the-lowest position, place 4 to 6-quart heavy-bottomed Dutch oven with its lid on the rack, and preheat the oven to 425 degrees F.

Lightly flour top of dough; use a sharp knife to make one or two 6-inch long, 1/2-inch deep slits along the top of dough. Carefully remove the heated pot and lid from oven. Pick up the dough by lifting the parchment paper overhang and place it into the pot (let any excess parchment hang outside the pot over edge). Cover the pot and place in the oven. 

Bake covered for 30 minutes. Remove the lid and continue to bake until the loaf is deep brown in color and an instant-read thermometer inserted into the center registers 210 degrees F, about 20 to 30 minutes longer. Carefully remove the loaf from pot; transfer to a wire baking rack, remove the parchment and cool to room temperature before slicing.