Adding fruits and nuts to dough
I make a cinnamon raisin nut bread that folks like around here. I make a sweet dough, knead it and add cinnamon chips, nuts and raisins. The raisins are plumped and allowed to drain and dry for an hour or so. I still find that the raisins tend to over hydrate the dough and cause a sticky mess. I’m contemplating hand folding them in. Would anyone have a suggestion? I use an Ankarsrum mixer and make 4 to 6 1.5 lb loaves at a time.