Walnut Bread Recipes

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.

Steps:

• Preheat oven to 350°F - Spray two mini loaf pans or one 8x4 loaf pan.
• Combine dry ingredients (except optional 1/4 cup nuts) in a med size bowl; set aside.
• Crack the egg into a measuring cup and stir to break yolk.
• Add milk up to the 3/4 cup mark; then add vanilla and oil.
• Make a well in the flour mixture and pour wet ingredients into the dry ingredients.
• Mix until combined. Don't over mix. If batter is very stiff add an additional tbsp milk.
• Transfer batter to prepared pan(s).
• Sprinkle on optional 1/4 cup chopped nuts and lightly press down so they adhere.
• Bake for 38 minutes or until tested done.
• Cool on a rack for 1/2 hour. While still warm, wrap well and let set overnight for best texture. Can be frozen.
• Variations: Pecans/rum extract; Coconut/vanilla or coconut extract; Almonds/almond extract.

Steps:

• Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
• In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
• With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

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).

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pas.
• In a large bowl, stir together the sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture alternately with the buttermilk just until mixed. Stir in the walnuts. Divide the batter evenly between the two pans.
• Bake for 55 minutes in the preheated oven, until a toothpick inserted into the crown comes out clean. Allow the bread to cool for about 10 minutes before removing from the pans, and wrap in aluminum foil.