Review/Rate this Recipe Save to MyRecipes Rating:

Title: Walnut Bread
Yield: 1 Serving

Ingredients

      1 c  Whole-wheat flour
  1 3/4 c  Unbleached bread flour; to 2
           - cups
    1/2 ts Salt
  1 1/2 ts Quick-rise yeast
      1 c  Warm water; (125 degrees)
      1    Egg; room temperature
      1 tb Dark molasses
      2 tb Walnut oil; plus extra for
           greasing molds
    1/2 c  Chopped walnuts

Instructions

In a large bowl, combine the whole-wheat flour, 1 cup of the bread flour,
salt, and yeast. In a small bowl, stir together the warm water, egg,
molasses, and the 2 tablespoons walnut oil. Stir the water mixture into
the flour mixture. Using an electric mixer set on medium speed, beat until
smooth, about 2 minutes. Gradually beat in enough of the remaining bread
flour to form a batter that almost holds its shape. (If too stiff, stir in
a little warm water.) Cover the bowl with greased plastic wrap and let
rise in a warm place until doubled, 45 to 60 minutes.
Grease a 1-quart tinned steel charlotte mold, porcelain souffle dish, or
any round 1-quart (l-l) mold with walnut oil. Uncover the bowl and stir
the batter to deflate. Stir in all but 2 tablespoons of the walnuts.
Spoon the batter into the prepared mold and smooth the top with a rubber
spatula. Scatter the walnuts evenly over the top. Cover with greased
plastic wrap and let rise until doubled, 30 to 45 minutes.
Preheat an oven to 375 degrees.
Uncover the loaf and bake until golden-brown, 30 to 40 minutes. Unmold the
loaf and transfer to a wire rack to cool.
This recipe yields one 1 1/4 pound loaf.

Comments: Scented with walnut oil and studded with chopped walnuts, this
simple-to-make batter bread is delicious served in thin slices with a
selection of cheeses.

Recipe Source:
WILLIAMS-SONOMA BREADS General editor Chuck Williams - Recipes by
Jacqueline Mallorca (c) 1996
Time-Life Books, Alexandria, VA - 108 pages - $18.95
As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest

Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com

04-05-1997

- - - - - - - - - - - - - - - - - -

Contributor: Jacqueline Mallorca

Preparation Time: 0:00

Reviews

Excellent! I have the Williams-Sonoma Breads book, which has quite a few excellent recipes. This one is outstanding. I make it with the Dough cycle of my Zo breadmachine with the full 2 cups of flour. Because I make bread frequently, I rarely use an actual recipe. Bread cookbooks generally are more for ideas... but other than using the bread machine I make this exactly as written. It can't be improved, IMO.

---