PAN CO’SANTI (walnut, raisin & cinnamon bread)

On January 27, 2013 by Tina Diep

Pan-co'santiLast summer I took a baking class with Jim Lahey, the cofounder of the Sullivan Bakery. We baked a lot of different bread; one was a wonderful cinnamon, raisin, and walnut bread. At the end of the class we were allowed to take as much bread as we could carry home. My Vietnamese instinct kicked in to override my modest Danish behavior, and I walked home happy with a huge sack of bread. I gave most of it away and enjoyed some of it myself.

The bread is very easy to make, using a no-knead method, but the rising time is long and might be most convenient to make over the weekend. It is wonderful for breakfast. Jim Lahey’s recipe is provided below.

Pan co'santi ingredients

INGREDIENTS:

  • 400 grams (3 cups) bread flour (I substitute 100 g of bread flour with white whole wheat flour to make it a bit healthier)
  • 85 grams (½ cup) raisins
  • 50 grams (½ cup) chopped walnuts
  • 8 grams (1 ¼ teaspoons) table salt
  • 2 grams (½ teaspoon) cinnamon
  • 2 grams (1/2 teaspoon) instant or other dry yeast
  • (I sometimes like to add 2 grams of fennel seeds to give it a little kick)
  • Pinch fresh ground pepper
  • 350 grams (1 ½ cups) cool water (55-65 oF)
  • Wheat bran, cornmeal, or additional flour for dusting

TOOLS:

This recipe requires a little calculation to time your bread according to your schedule. The rising part takes 12-18 hours, plus an additional 1-2 hours, so I recommend making dough in the evening around 6pm, and the bread will be finished in the afternoon the following day. Don’t get discouraged – this is very little work and patience will be rewarded.

DIRECTIONS:

Pan co'santi dough rising part1a

1. In a medium bowl, stir together the flour, raisins, walnut, salt, cinnamon, yeast and pepper, mixing thoroughly. Add the water, and, using a wooden spoon or your hand, mix in another spoonful or two of water. Cover the bowl and let it sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12-18 hours.

Pan co'santi rising part 1 finished

2. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in towards the center (fold the left side of the dough inward, then the right side, then top and bottom). Nudge and tuck in the edges of the dough to make it round.

Pan co'santi folding part 2

Pan co'santi folding dough1

Pan co'santi folding dough3

Pan co'santi rised dough

3.  Place a tea towel on your work surface and generously dust it with wheat bran, cornmeal or flour. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with wheat bran, corn meal or flour. Fold the ends of the tea towel loosely over the dough to cover it and place it in a warm, draft free spot to rise for 1-2 hours. The dough is ready when it is almost doubled in size. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

Pan co'santi kitchen towel1

Pan co'santi kitchen towel2

4. Half an hour before the end of the second rise, preheat the oven to 475 oF and place the empty covered 4 ½ – 5 ½ quart heavy pot in the center of a rack in the lower third of the oven. (If the lid on the heavy pot has a plastic handle, be sure to unscrew the handle before putting it in the oven to prevent it from melting. If possible, keep the metal screw in the hole of the lid so that heat does not escape).

5. Using potholders, carefully remove the empty preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up (use caution-the pot will be very hot). Cover the pot with the lid, insert it in the oven, and bake for 30 minutes.

Cast iron pot

6. Remove the lid and continue baking until bread is a deep chestnut color, but not burnt, 15-30 minutes more. Use a heatproof spatula or potholders to gently lift the bread out of the pot and place it on a rack outside the oven to cool thoroughly.

Pan co'santi

4 Responses to “PAN CO’SANTI (walnut, raisin & cinnamon bread)”

  • So you bake it in a pot? So convenient!

    • It is actually not a matter of conveniency that you use a pot. The pot works like an oven inside your oven. Putting your dough in a preheated pot seals the steam and releases and embrace the loaf in intense and intimate heat.
      I have a le Creuset cas-iron pot, which is a little expensive. You can but a cheaper version that works just as well. Check out the classic 5-quart Lodge

      You should stop by Jim Lahey’s bakery next time you are in town or if you get into the baking you should buy his book. “my bread”

  • This recipe looks great! I have not tried baking my bread in a pot before. Does it give it a crunchier crust and moister, chewier inside?

    • You need to try this, if you like to bake your own bread. It is easy to make and yes the bread comes out with a beautiful and crispy crust and it is very moist inside. This bread recipe is not as chewy as if you made one without the raisins and walnut, but it is so good. I will post a recipe that is similar to a good italien loaf of bread with same no-knead method.
      Good luck, let me know how it goes if you jump into it.

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