WALNUT QUICK BREAD
The perfect size for one or two people when baked in two mini loaf pans. Eat one now and store one for later. Freezes very well. Tastes best when tightly wrapped and allowed to set overnight. I like to use walnut or coconut oil, but any neutral/mild tasting oil will do fine. There are variations listed below.
Provided by Kathy228
Categories Quick Breads
Time 46m
Yield 2 mini loaf pans, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 408.5, Fat 22.6, SaturatedFat 3.1, Cholesterol 39.5, Sodium 506, Carbohydrate 46.2, Fiber 2.2, Sugar 25.9, Protein 7.9
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.
WALNUT BREAD
Yeast walnut bread is made with a food processer. Other additions such as dried fruit can easily be added to this wholesome bread.Original recipe printed in Bon Appetit (April, 1982). Prep time includes rising time.
Provided by ellie_
Categories Yeast Breads
Time 2h40m
Yield 1 round loaf
Number Of Ingredients 10
Steps:
- To make glaze: Using a food processor, process egg and 1/2 teaspoon salt with steel knife for 2 seconds.
- Remove and set aside but do not clean work bowl before proceeding.
- To make bread: Grease or oil large bowl and set aside.
- Combine water, brown sugar and yeast in measuring cup stirring to blend.
- Let stand until foamy (10 minutes).
- Using a food processor with steel knife in the same workbowl, combine 2-1/2 cups bread flour, whole wheat flour, oil and salt.
- While machine is running pour yeast mixture through feed tube and blend (40 seconds or until dough cleans inside of bowl).
- *Ifdough is too wet add reserved 1/2 cup flour to bowl (1 tablespoon at a time until it looks uniformly moiste and elastic).
- Push dough down onto the blade and add walnuts.
- Mix 10 seconds.
- Do not overprocess.
- Transfer dough to plastic bag and press loose walnuts into dough.
- Shape dough into ball and transfer to oiled bowl, turning to coat.
- Cover bowl with damp towel or plastic wrap.
- Let rise until doubled (1 hour).
- Grease large baking sheet.
- Punch dough down.
- Turn out onto floured bread board.
- Shape dough into smooth ball.
- Cover with plastic wrap.
- Let rise until doubled (40 minutes).
- Preheat oven to 400-degrees F.
- Slash top of dough twice to make an"x" and brush with glaze.
- Bake 35-45 minutes or until bread is brown and sounds hollow when thumped.
Nutrition Facts : Calories 3378.3, Fat 165.3, SaturatedFat 16.8, Cholesterol 211.5, Sodium 3601.9, Carbohydrate 410.4, Fiber 30.7, Sugar 59.1, Protein 82.7
BANANA WALNUT BREAD
Walnuts star in this easy-to-make Banana Walnut Bread recipe from Food Network Kitchen. Slice it up and serve with coffee or tea.
Provided by Food Network Kitchen
Time 1h20m
Yield 1 loaf
Number Of Ingredients 9
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.
WALNUT BREAD
Steps:
- Put whole-wheat flour and all-purpose flour into container of a food processor. Add yeast, 1 cup walnut meats, sugar and salt.
- Start blending while gradually adding water. Blend until dough comes loose from sides of container.
- Turn out dough onto lightly floured board. Add remaining 1/2 cup walnut meats and knead. Shape the dough into nonsticky ball.
- Lightly flour insides of mixing bowl and add dough. Cover with clean cloth and place in warm (not hot) draft-free place to rise. Let stand until double in bulk, about 30 to 40 minutes. (It is not essential to let dough rise a second time, but it is preferable.) Turn dough onto lightly floured surface and punch down. Knead briefly and return to lightly floured bowl. Let stand until double in bulk, about 30 minutes.
- Meanwhile, preheat oven to 400 degrees.
- Turn out dough onto a lightly floured board and knead briefly. Divide dough in half and shape into two long loaves, each about 15 inches long. Place loaves side by side on baking sheet and cover with clean cloth. Let stand about 15 minutes or until it has risen slightly (but not doubled in bulk) about 15 minutes.
- Remove cloth and, using razor blade, cut three uniform, diagonal, parallel gashes over top of each loaf. Place in oven on bottom rack and, if a crisper crust is desired, place two ice cubes on bottom of oven. This will create steam. Bake 45 minutes until browned and crisp all over.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 2 grams, Carbohydrate 60 grams, Fat 3 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 385 milligrams, Sugar 1 gram, TransFat 0 grams
WALNUT SHORTBREAD
Poking holes in the dough allows steam to escape, helping to give this walnut shortbread its crisp texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Pulse walnuts in a food processor until finely ground. Transfer to a bowl, and whisk in flour and salt.
- Beat butter, sugar, and vanilla until pale and fluffy. Slowly add walnut mixture, and beat until just combined.
- Butter an 8-inch round cake pan. Transfer dough to pan. Place a piece of plastic wrap on dough, and use it to press the dough evenly into pan (this will prevent the dough from sticking to your fingers). Cut dough into 8 wedges using a paring knife. Prick all over with a wooden skewer or fork.
- Bake until golden brown and firm in center, 30 to 35 minutes. Transfer pan to a wire rack. Recut into wedges and prick again. Let cool slightly. Dust with confectioners' sugar.
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
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.
MALTED WALNUT SEED LOAF
Top up on essential fatty acids, calcium and iron with this healthy and delicious bread
Provided by Barney Desmazery
Categories Breakfast
Time 2h
Yield 12 slices
Number Of Ingredients 7
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.
Nutrition Facts : Calories 172 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Protein 7 grams protein, Sodium 0.43 milligram of sodium
WALNUT BANANA BREAD
Between Thanksgiving and Christmas I bake 200 loaves of bread.-Douglas Jennings, Ottawa, Kansas
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 9
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in nuts., Pour into a greased 9x5-in. loaf pan. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 207 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
CHERRY-WALNUT QUICK BREAD
Enjoy Cherry-Walnut Quick Bread with walnuts and cherry pie filling. When we say this walnut quick bread is quick, we're not kidding.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine 2 cups flour, baking powder and salt. Beat 1/2 cup butter and 1 cup sugar in large bowl with mixer until light and fluffy. Blend in eggs, 1 at a time. Add flour mixture alternately with sour cream, mixing well after each addition. Stir in 1 cup cherries and 1/3 cup nuts.
- Pour into prepared pan.
- Mix remaining flour, butter and sugar in medium bowl with your fingers until mixture resembles coarse crumbs. Stir in remaining nuts; sprinkle over batter in pan. Top with remaining cherries.
- Bake 1 hour to 1 hour 10 min. or until toothpick inserted into center comes out clean. Cool 20 min. Use foil handles to remove bread from pan to wire rack; cool completely.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0.7956 g, Sugar 0 g, Protein 4 g
LAURI'S YUMMY NUT BREAD
This recipe for nut bread has been handed down from my grandmother and is sooo delicious. It's easy to make and everyone who tries it always asked for the recipe. For best results, mix with a wooden spoon, not with an electric mixer. It will overmix and become tough.
Provided by Lauri J
Categories Bread Quick Bread Recipes
Time 1h5m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 198 calories, Carbohydrate 34.4 g, Cholesterol 16.3 mg, Fat 5.2 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 229.6 mg, Sugar 17.9 g
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5/5 (4)Category Side DishServings 4Total Time 2 hrs 30 mins
- In a large bowl; dissolve the fresh yeast in the lukewarm water. If you are using dry yeast, add this together with the flour.
- Add the chopped walnuts and the salt and knead everything into the dough. The kneading time is 5-10 minutes.
- Leave the kneaded dough in the bowl, cover it with a dishtowel and set it aside some place warm. Let the dough rise for 60 minutes.
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5/5 (10)Published 2009-10-20Servings 16Calories 150 per serving
- Place oats in a food processor; pulse 8 times or until coarsely chopped. Combine chopped oats and 1 cup boiling water in a medium bowl; let stand 10 minutes, stirring occasionally.
- Dissolve yeast in 1/4 cup warm water in the bowl of a stand mixer; let stand 5 minutes. Add buttermilk to oat mixture, stirring to combine. Stir in honey and oil.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
- Punch dough down; divide in half. Divide each half into 3 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a 14-inch rope.
- Spritz top and sides of loaves lightly with water from a spray bottle. Bake on center rack of oven at 400° for 28 minutes or until deep golden brown.
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