Joe suggested a twist for Minimalist Bread. After the dough was fermented and ready for the "folding" stage, I incorporated golden raisins (soak them for a bit) and cinnamon. This is not stretchy, pliable dough; do the best you can to flatten it out and then roll it into a loaf, incorporating additions. I added cinnamon to the final-stage flour for rising, too. Very delicious, though I'm told it can use more sweet raisins. I think I need to open a bakery...
