WALNUT LOAF
Provided by Food Network
Time 2h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
- Preheat the oven to 375 degrees F. Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper.
- Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
- Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
- Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the waxed paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
- Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
- Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.
WALNUT SEED LOAF
With a proper bready texture and good crust, this gluten-free loaf slices well and was a hit in our test kitchen
Provided by Sarah Cook
Categories Lunch, Side dish
Time 55m
Yield Cuts into 12 thick slices
Number Of Ingredients 12
Steps:
- Mix the flours, potato starch, xanthan gum, yeast, sugar and 1½ tsp salt in a large bowl. Mix together the milk, oil and vinegar in a separate bowl, then add to the dry ingredients and mix until a soft dough comes together. Cover loosely with oiled cling film and leave to rise in a warm place for 1 hr.
- Knead in most of the seeds and walnuts. Shape into a large round - oiled hands will help. Roll the round in the remaining seeds and nuts, then lift onto a baking tray. Loosely cover again with oiled cling film and leave for 1 hr more.
- Heat oven to 220C/200C fan/gas 7. Bake the bread for 15 mins, then reduce oven to 190C/170C fan/gas 5 and continue baking for 30 mins until the loaf sounds hollow when tapped on the base. Leave on a wire rack to cool, wrapped in a clean tea towel - this will help to keep the loaf soft.
Nutrition Facts : Calories 273 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
STICKY MALT LOAVES
There's something very satisfying about a cup of tea with a slice of buttered malt loaf - this simple, good-for-you version makes two and improves on keeping
Provided by Sara Buenfeld
Categories Afternoon tea, Breakfast, Lunch, Snack, Treat
Time 1h5m
Yield Makes 2, each cuts into 10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
- Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
- Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
- Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.
Nutrition Facts : Calories 140 calories, Fat 1 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium
More about "malted walnut seed loaf recipes"
MIRACLE MAKEOVER MEATLOAF - CALIFORNIA WALNUTS
From walnuts.org
VEGAN SEED BREAD RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
RAVNEET GILL’S RECIPE FOR MALTED WALNUT AND CHOCOLATE CHIP …
From theguardian.com
MARY BERRY'S NORDIC SEED AND NUT LOAF RECIPE - BBC FOOD
From bbc.co.uk
MALT LOAF RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SEEDED MALTED LOAF – MARRIAGE’S MILLERS - FOODHEAVENMAG.COM
From foodheavenmag.com
MALT LOAF RECIPE - BBC FOOD
From bbc.co.uk
MALTED WALNUT SEED LOAF RECIPE BY FOODLOVER | IFOOD.TV
From ifood.tv
MALTED WALNUT SEED LOAF RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MALTED WALNUT SEED LOAF - DAIRY FREE RECIPES
From fooddiez.com
MALTED WALNUT SEED LOAF | BOTTOMLESS BITES
From deputydogs.com
RECIPE : MALTED WALNUT SEED LOAF - BOOKS4COOK
From books4cook.com
MALTED WALNUT SEED LOAF RECIPE
From recipecialist.com
MALTED WALNUT SEED LOAF RECIPE | THE COOK BOOK
From thecookbook.pk
MALTED WALNUT SEED LOAF RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MALTED WALNUT SEED LOAF RECIPE | LORENTANUTS.COM
From lorentanuts.com
BISCUITS, MUFFINS AND BANANA BREAD: SEVEN ‘LITTLE LUNCH’ RECIPES TO ...
From theguardian.com
RECIPE : MALTED WALNUT SEED LOAF FROM CHEFVIDEORECIPES.COM
From chefvideorecipes.com
You'll also love