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Instructions:
In a 2-cup liquid measure, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until foamy, about 5 minutes.
Insert dough blade in work bowl; add flour, salt and cinnamon. Pulse on dough speed to combine, about 2 to 3 times. Add egg white, vegetable oil, molasses and ice water to yeast mixture. With machine running on dough speed, add liquid mixture through small feed tube in a steady stream only as fast as flour will absorb it.
Once dough forms a ball, continue processing for 20 seconds to knead dough. Open lid to check dough consistency. If dough is stiff and somewhat dry, add 1 teaspoon water; if soft and sticky, add 1 tablespoon flour. Close lid and process for 10 seconds. Check dough consistency again, making additional adjustments if necessary. Add raisins and walnuts through feed tube. Process an additional 15 seconds.
Shape dough into a ball. Place in a lightly oiled or floured plastic food storage bag; squeeze air out, allowing space for dough to rise. Let rise in warm place until dough doubles in size and tests ripe, about 1 to 1-1/2 hours. |
