Cinnamon Walnut Loaf Bread [Overnight Dough Method]

Came across Cathy's [Cinnamon Loaf] just after I baked my Carrot Loaf Bread where I added cinnamon powder and loved it very much.  Her posting gave me the idea to bake a new loaf  bread again with cinnamon powder  but I added some walnuts, wow!, I'm happy with the result.  My hubby and myself really enjoyed this lovely bread [soft, moist, fragrant and nutty too] for breakfast.

Stays good even on the third day. I marked this as one of my favourite bread.

Recipe is for making 2 loaves of 500-550gm each. Just half the quantity if baking 1 loaf.

Ingredients for Overnight Dough

150 gm bread flour

150 gm plain flour

3 tsp instant yeast [actual is 3.5 tsp]

250 ml water

• Mix all ingredients in a mixer bowl into a soft rough dough.  Cover with a clean kitchen towel and leave to proof for several hours or overnight at room temperature. 

Ingredients for Bread Dough

300 gm bread flour [I used 270 gm bread flour and 30 gm wholemeal flour]

2 tbsp milk powder

1 tsp cinnamon powder

3 tbsp sugar

1 tsp  salt

80 gm chopped toasted walnuts

150 ml water [keep some first, if all is used, the dough may be sticky and difficult to handle]

60 gm butter [I used about 50 gm]

1. Add all the ingredients [except butter and walnuts] to the overnight dough.  Knead until well combined and dough is soft for about 10 minutes then add in butter.  Continue kneading until soft, smooth and elastic.  Knead a further 3-5 minutes and dough does not stick to the fingers when touched or window pane stage.
2. Shape into a ball and cover with a clean cloth to proof for 15 minutes or until double in size. Punch down dough.
3. Divide dough into 2 equal portions.  Roll and fold each portion into thirds, then roll into a rectangular piece.  Sprinkle all over with chopped walnuts then roll up  tightly like swiss roll style into a roulade.  Seal the edges well.   Place in baking tin [Pullman's tin] and leave to proof in oven for an hour or until double in size [almost reaching the rim of the baking tin]. 
4. Bake in preheated oven at 170 degrees C for 30 minutes.  Remove to cool on rack immediately after baking.

Note
When I baked the bread at 160 C [40 minutes] or 170 C [30 minutes], the bread is much softer and moist than baking it at 180 C for 25 minutes.