Cinnamon Raisin Walnut Bread

I have seen this bread in Millie's blog, and being a huge cinnamon fan, of course I could not resist to try it. However I am quite sure that I used the wrong flour for it, so I am going to give it another go somewhen. I baked it without raisins, because they are not my cup of tea.


Ingredients:
3 1/2 cups unbleached bread flour
4 teaspoons granulated sugar
1 1/4 teaspoon salt
2 teaspoons instant yeast
1 1/4 teaspoons cinnamon
1 large egg, slightly beaten
2 tablespoons shortening, melted or at room temperature
1/2 cup buttermilk or whole milk, at room temperature
3/4 cup water, at room temperature
1 1/2 cups raisins, rinsed and drained
1 cup chopped walnuts

Stir together the flour, sugar, salt, yeast, and cinnamon in a mixing bowl. Add the egg, shortening, buttermilk, and water. Stir together with a large spoon until the ingredients come together and form a ball. Adjust with flour or water if the dough seems too sticky or too dry and stiff. Sprinkle flour on a counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed, switching to the dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead, if necessary, to achieve this texture. Knead by hand for approximately 10 minutes (or by machine for 6 to 8 minutes). Sprinkle in the raisins and walnuts during the final 2 minutes of kneading (or mixing) to distribute them evenly and to avoid crushing them too much. (If you are mixing by machine, you may have to finish kneading by hand to distribute the raisins and walnuts evenly.) The dough should register 77° to 81°F (25 to 27°C). Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
Divide the dough into 2 equal pieces and form them into loaves. Place each loaf in a lightly oiled 8 1/2-by-4 1/2-inch pan, mist the tops with spray oil, and cover loosely with plastic wrap.Proof at room temperature for 60 to 90 minutes, or until the dough crests above the lips of the pans and is nearly doubled in size. Preheat the oven to 350°F (175°C) with the oven rack on the middle shelf. Place the loaf pans on a sheet pan, making sure they are not touching each other.Bake the loaves for 20 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 20 to 30 minutes, depending on the oven. The finished breads should register 190°F (85°C) in the center and be golden brown on top and lightly golden on the sides and bottom. They should make a hollow sound when thumped on the bottom.Immediately remove the breads from their pans and cool on a rack for at least 1 hour, preferably 2 hours, before slicing or serving. (by Peter Reinhart)