Corner Bakery's Sweet Crisps
20 raisin crisps
Ingredients
Raisin walnut bread
- 1 ½ cups warm water (100-110 degrees F) (375 ml)
- 3 tablespoons honey (60 grams)
- 2 ¼ teaspoons active dry yeast (7 grams)
- 4 cups bread flour (592 grams)
- 2 tablespoons olive oil (24 grams)
- 1 teaspoon salt
- 1 cup coarsely chopped walnuts (120 grams)
- ¾ cup seedless raisins (120 grams)
Sweet raisin crisps
- 1 loaf raisin walnut bread
- ¾ cup butter, melted (170 grams)
- 1 cup demerara sugar or any other type of coarse sugar (250 grams)
Instructions
- Combine warm water with honey and yeast, stirring to dissolve. Let sit for 10 minutes or until yeast has been activated and mixture is foamy.
- Combine yeast mixture with flour, olive oil, and salt in the bowl of a stand mixer. Mix until dough starts to come together. Add chopped walnuts and raisins and knead until the dough is smooth and elastic, about 10 minutes. Lightly oil a bowl with 1 tablespoon oil and transfer dough to the bowl, turning to coat. Cover with plastic wrap and let proof in a warm area until doubled in size, about 1 ½ hours.
- Punch down dough and shape into a large round loaf. Transfer to a baking sheet and loosely cover with plastic wrap. Let proof until doubled in size, about 30 minutes.
- Preheat oven to 425 degrees F.
- With a sharp knife, make ⅛-inch deep slashes across top of the bread. Bake for 15 minutes, reduce the oven to 375 degrees and continue to bake for 30 minutes or until browned. Remove from oven and cool completely.
- Lower oven heat to 350 degrees Fahrenheit.
- Slice bread into thin slices, about ¼ inch thick. Brush top side with butter and sprinkle generous amount of sugar, about 1 teaspoon depending on how long the slice is. Bake on a sheet pan for 8 minutes or until crisp.
- Remove from the oven and flip over bread slices. Brush with butter and sprinkle more sugar. Bake an additional 8-10 minutes or until lightly golden brown. Remove and cool.
Notes
The bread can be made up to 2 days in advance.