FRENCH WALNUT BREAD
Make and share this French Walnut Bread recipe from Food.com.
Provided by DrGaellon
Categories Yeast Breads
Time P1DT1h20m
Yield 12-14 slices, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, thoroughly stir together the whole wheat and white flour, sugar, salt, and yeast. Vigorously stir in the water, scraping down the bowl and mixing until the dough is well blended and smooth. If the mixture is too dry to incorporate all the flour, stir in just enough water (a bit at a time) to blend the ingredients; don't over-moisten, as the dough should be very stiff. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
- Spread the larger amount of walnut halves on a baking sheet and lightly toast, stirring several times, in a preheated 325°F oven for 10 to 15 minutes, or until fragrant and just lightly browned. Let cool. Chop finely (in a food processor, if desired).
- Vigorously stir the cooled walnuts into the dough. If it is not stiff, stir in enough additional whole wheat flour to make it hard to stir. Using an oiled rubber spatula, lift and fold the dough in towards the center, working all the way around the bowl. Brush a 3- to 4-quart Dutch oven with oil, then dust with flour, tipping pot to cover completely; knock out any excess flour. Invert dough into prepared pot. Brush or spray the top with oil, then smooth out the surface with an oiled rubber spatula or fingertips. Cut 1/2-inch-deep slashes to form an x in the center of the top; well-oiled kitchen shears work best. Put the 4 perfect, untoasted walnut halves in the angles of the "x" for garnish: press down very firmly to embed them. Cover the pot with its lid.
- For a 1 1/2- to 2 1/2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue until the dough doubles from its deflated size.
- 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 400°F Lightly dust the dough top with whole wheat flour.
- Bake on the lower rack, covered, for 45 minutes. Remove the lid and continue baking for 20 to 30 minutes, or until the top is well browned and a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 207 to 210°F on an instant-read thermometer). Then bake for 5 minutes more to ensure the center is done. Cool in the pan on a wire rack for 10 minutes. Remove the loaf to the rack, running a knife around the edges to loosen it, if necessary.
- The loaf tastes and slices best at room temperature. Cool completely before storing airtight in plastic or foil. The bread will keep at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months.
Nutrition Facts : Calories 269.5, Fat 10.7, SaturatedFat 1.1, Sodium 390.5, Carbohydrate 38, Fiber 4.6, Sugar 0.9, Protein 8.2
WALNUT BREAD
Categories Bread Milk/Cream Food Processor Onion Bake Sauté Vegetarian Walnut Bon Appétit
Yield Makes 2 loaves
Number Of Ingredients 8
Steps:
- Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Let cool.
- Combine milk and sugar in large bowl. Sprinkle yeast over; stir to blend. Let stand until foamy, about 10 minutes. Transfer to processor. Mix in onion mixture, salt and 1 cup flour. Blend in enough remaining flour, 1 cup at a time, to form smooth ball. Transfer dough to floured work surface and knead until smooth and elastic, about 3 minutes. Shape dough into ball.
- Butter large bowl. Place dough in bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 45 minutes.
- Butter heavy large baking sheet. Punch down dough. Turn out onto floured work surface. Sprinkle walnuts over; knead to incorporate. Divide dough in half. Shape each half into 6-inch round loaf. Place dough rounds on prepared baking sheet, spacing 4 inches apart. Flatten slightly. Cover with dry towel. Let rise in warm draft-free area until almost doubled in volume, about 45 minutes. Preheat oven to 400°F. Bake until loaves are golden brown and sound hollow when tapped on bottom, about 25 minutes. Transfer to racks; cool. Serve at room temperature.
WALNUT BREAD
The walnut flavor really comes through in this nicely textured loaf from Ginny Rice of Oshkosh, Wisconsin. "It's delicious, moist and excellent for toasting," she adds.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 9
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts :
WALNUT BREAD
The affinity of walnuts and whole wheat plays out well in this fairly simple loaf. I ramped up the walnut component by mixing in toasted pieces, including ground nuts along with the flour and even adding some walnut oil to the dough. Making this bread is straightforward enough for the home cook to master, and using a mere pinch of yeast will give the dough a nice rise. This dough would also welcome raisins, olives or pieces of figs along with the walnuts. I have found that the best way to introduce ingredients like these is to knead them in after the first rise.
Provided by Florence Fabricant
Categories project, appetizer, side dish
Time 3h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Toast walnuts in an oven or under the broiler. Set aside to cool.
- Place yeast in a large mixing bowl. Mix salt into 2 cups (473 milliliters) lukewarm water. Stir into yeast. Stir in maple syrup and 2 tablespoons oil.
- Measure 1 cup of the toasted walnuts, place in a food processor with 2 tablespoons of the whole-wheat flour and process until finely ground. Add to bowl along with remaining whole-wheat flour. Stir with a wooden spoon.
- Add bread flour 1/2 cup at a time until dough forms and leaves the sides of the bowl. (At this point you're better off mixing with your hands.) Turn dough out onto a floured work surface. Continue adding bread flour, kneading as you go, until you have a dough that's a bit on the soft side, only slightly sticky and easy to handle.
- Clean out your bowl, coat it with 1 tablespoon oil, and place dough back into the bowl, turning it so it's oiled all over. Cover with a cloth and set aside to rise until doubled, about 1 1/2 hours.
- Punch the dough down, add remaining toasted walnuts and lightly knead them into the dough. Dust a spacious baking sheet with cornmeal. Divide the dough in half, shape into 2 balls and place on the baking sheet. Cover loosely and let rise for an hour.
- Place the oven rack in the lowest position and heat oven to 450 degrees. Slash the tops of the breads with a razor or a lame (a baker's blade). Do not be tentative about this step; your slashes should be a good half-inch deep, done with a firm, even hand.
- Place the baking sheet in the oven. Throw a handful of ice cubes on the floor of the oven to create steam. Bake 20 minutes. By this time the breads should be a nice honey-brown. Brush them with remaining 1 tablespoon oil, reduce heat to 350 degrees, add more ice cubes and bake about 25 minutes longer, until the breads are well browned and sound hollow when tapped. Allow to cool at least 1 hour before cutting.
OLD FASHIONED WALNUT BREAD
Make and share this Old Fashioned Walnut Bread recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- Sift flour, sugar, baking powder and salt into large bowl.
- Add egg, shortning, milk and vanilla.
- Stir until all is moistened.
- Stir in the walnuts.
- Bake in a 9x5 loaf pan for 1 hour, 20 minutes, or until toothpick comes out clean.
More about "french walnut bread recipes"
WALNUT BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (50)Total Time 3 hrs 2 minsServings 2
- Dissolve the yeast in the water. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Add 1/2 cup (60g) of all-purpose flour and let sit for 10 minutes to give the yeast a chance to get going., Stir in the honey, oil, and salt., Add the remaining 5 1/2 cups (660g) flour, 1 cup (120g) at a time, until the dough has formed a shaggy mass., Turn the dough out onto a lightly floured counter.
- Knead the dough, adding flour as necessary, to form a smooth and satiny ball., Put the dough into a bowl and drizzle with a tablespoon of oil; turn the dough to coat it with the oil., Cover the bowl with plastic wrap or a damp towel.
- Let the dough rise until it is puffy, about 1 1/2 hours., Gently deflate the dough and knead in the walnuts., Divide the dough in half and form each half into a ball.
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