Walnut Sage Bread Recipes

Steps:

• In a large bread bowl, thoroughly mix dry ingredients.
• Add the water, first stirring with a spoon, then using your hand to mix until all the ingredients are incorporated into a ragged ball. Cover the bowl with a towel and let rest for 50 minutes.
• On a lightly oiled counter, stretch the dough into a 12" x 18" rectangle. Fold in thirds as you would a letter. Turn 90 degrees and fold in thirds the other way. Return to the bowl and cover. Let rest for another 50 minutes.
• Repeat the previous step twice more for a total of 3 foldings and four 50 minute rests. Each time you do this the dough will present more resistance and you will make smaller rectangles.
• Gently shape the dough into a loaf by flattening it slightly, rolling into a loaf shape, and pinching to seal the ends and bottom. Place in a pan that will provide the loaf with some support, e.g. an oval au gratin pan. Either grease the pan or line with parchment paper.
• Let the formed loaf sit 20-30 minutes while the oven preheats to 400F. Slash the top of the loaf with a sharp knife or razor to release the surface tension and increase "oven spring" (continued rise while baking).
• Bake 1 hour, cool on a rack before slicing.
• Hint: The temperature of your kitchen will affect the bread. The times given here are for my 68F kitchen. In the summer, when the kitchen 78F, the rest times are shortened to 45 minutes. On a hot day with the windows open, I might shorten it to 35-40 minutes. Adjust the times to fit the temperature of your kitchen.

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:

• Make the dough with the flour, yeast, salt and water as stated in the 'Goes well with' recipe (see right), adding most of the seeds and all the walnuts as you knead the dough. Leave to rise in a clean bowl as stated, then knock back and shape into a large round. Roll the round in the remaining seeds, then lift the bread onto a tray to prove for about 30 mins until doubled in size.
• Heat oven to 220C/fan 200C/gas 7. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave the bread on a cooling rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.

Steps:

• Preheat the oven to 375 degrees. Move the rack to the center of the oven. Butter or oil a loaf pan. Sift together the flour, baking powder, baking soda and salt.
• Beat the eggs in a large bowl. Whisk in the buttermilk or yogurt and the oils. Quickly whisk in the flour, and fold in the walnuts. Scrape into the bread pan.
• Bake 50 minutes to one hour, until nicely browned and a tester comes out clean. Remove from the heat, allow to cool for 10 minutes in the pan. Then reverse onto a rack and allow to cool.

Steps:

• Place room temperature ingredients in pan of bread machine in order listed; Set on dough setting; add walnuts in the last five minutes of last kneading.
• Turn dough onto lightly floured surface; punch down to remove air bubbles; shape into a round loaf and place on greased baking sheet, cover; let rise until indentation remains after touching.
• Make glaze, combine 1 egg and 1 tablespoon water, brush top of loaf, sprinkle with oatmeal; Bake in preheated 375°F oven 35 to 40 minutes; remove from oven, cool on rack.

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:

• 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).