SHAKER-STYLE WALNUT AND ROSEMARY LOAF
Steps:
- Pour milk into large bowl. Mix in sugar, butter, and salt; cool to lukewarm. Place 1/4 cup warm water in small bowl; mix in yeast. Let stand 6 minutes.
- Stir yeast mixture and 1 egg into lukewarm milk mixture. Mix in 4 cups flour. Beat with wooden spoon until mixture is smooth. Cover bowl with plastic wrap and let sponge stand until bubbles appear at edge, about 15 minutes.
- Mix nuts and rosemary into sponge. Mix in flour, 1/3 cupful at a time, until soft, slightly sticky dough forms. Turn dough out onto floured surface and knead until smooth and no longer sticky, sprinkling with flour as needed, about 10 minutes. Brush clean large bowl with oil. Add dough; turn to coat. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Brush two 8 1/2x4 1/2x2 1/2-inch nonstick loaf pans with oil. Punch dough down and turn out onto work surface; shape into two 8-inch-long loaves. Place in pans. Let rise, uncovered, until almost doubled in volume, about 45 minutes.
- Position rack in bottom third of oven and preheat to 375°F. Using serrated knife, make shallow cut down center of each loaf. Brush loaves with glaze. Bake until golden and crusty, about 35 minutes. Turn breads out of pans. Cool on racks.
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 :
EASY CHEDDAR WALNUT BREAD
From The Irish Pub cookbook, this delicious variation on traditional brown soda bread is from Durty Nelly's pub-restaurant in the village of Bunratty, County Clare. It's easy to make and slices nicely, but note it's not like American bread you're used to but an Irish style bread with a slight "bitter" taste.
Provided by FLKeysJen
Categories Quick Breads
Time 55m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Lightly butter a 9" x 5" x 3" pan.
- In a food processor, combine the flours, mustard, salt, baking powder, baking soda and sugar; pulse 2-3 times to blend. Add the butter and process for 10-15 seconds, or until the mixture resembles coarse crumbs. Set aside one tablespoon of the cheese and one tablespoon of the walnuts for the topping and add the rest to the food processor, pulsing 8-10 times to blend.
- Add the eggs and buttermilk and process for 10-20 seconds, or until a soft dough forms. Spoon into the prepared pan, smooth the top with a rubber spatula that has been dipped in buttermilk, and sprinkle the remaining cheese and walnuts over the top.
- Bake for 35-40 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and let cool on a wire rack before slicing.
Nutrition Facts : Calories 271.8, Fat 17, SaturatedFat 8.2, Cholesterol 71.4, Sodium 506.7, Carbohydrate 21.4, Fiber 1.6, Sugar 2.4, Protein 9.3
WALNUT CHEDDAR LOAF
This is an old standby vegetarian recipe from the 70s. It is from "Diet For A Small Planet" by Frances Moore Lappe. It's a nice alternative if you want a meat-free entree, or you can use it as a side dish as well. Very good on a cold fall evening. I use my cuisinart to grind the walnuts.
Provided by xtine
Categories Brown Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Saute onions in olive oil until translucent.
- Mix with remaining ingredients, salt and pepper to taste and put in an oiled loaf pan.
- Bake for 30 minutes.
MUSHROOM-WALNUT LOAF (GARDEN LOAF)
I cook the brown rice with a little toasted sesame oil to give it a nutty flavor. I love this recipe. It freezes well and easily reheats. Sometimes I add cooked sausage to the recipe, if I feel like having some meat that week. Otherwise, it's a hearty, satisfying recipe. Serve with mushroom-walnut gravy or my favorite savory sauce.
Provided by Delish! Trish
Categories Everyday Cooking Vegetarian
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cooked rice, beaten eggs, Cheddar cheese, mushrooms, walnuts, onion, tamari, and garlic powder in a large bowl and mix well. Pour into a 9x13-inch baking pan.
- Bake in the preheated oven until set, about 45 minutes.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 17.6 g, Cholesterol 132.5 mg, Fat 25.3 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 9.7 g, Sodium 396.6 mg, Sugar 1.4 g
SHEET PAN MEATLOAF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the meatloaf: Preheat the oven to 400 degrees F. Coat a half-sheet pan with cooking spray and sprinkle with the breadcrumbs, which will absorb the juices during cooking.
- Pour the milk over the bread in a bowl and allow it to soak up the milk. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, parsley and pepper in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
- Pat the mixture evenly into the prepared sheet pan, spreading all the way to the edges and corners.
- Next, make the glaze: Whisk together the ketchup, brown sugar, balsamic vinegar and Worcestershire sauce in a bowl until well combined. Brush the mixture evenly over the top of the meatloaf. Sprinkle with the bacon.
- Bake until the meat is cooked through and slightly browned, 20 to 25 minutes.
- Remove from the oven, then cut into squares and serve with the mashed potatoes. Garnish with the chopped parsley.
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.
DATE & WALNUT LOAF
Bake this rich date and walnut loaf at the weekend to enjoy during the week. You can freeze it for another day to serve to last-minute guests, too
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 1h30m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin (ours was 22 x 10cm and 6cm deep) and line with baking parchment. Put the butter, dates and bicarbonate of soda (which helps break down the dates) in a large bowl and add 150ml boiling water. Give it a stir so the butter melts, and leave to stand for around 20 mins until the dates have softened.
- Whisk in the sugar until smooth, then gradually whisk in the eggs until combined. Beat in the baking powder, flour and a pinch of sea salt until there are no lumps of flour left and it's smooth. Fold in three-quarters of the walnuts, then pour into the prepared tin. Sprinkle the remaining walnuts over the top.
- Bake for 20 mins, then turn the oven down to 170C/150C fan/gas 3 and cook for another 45-50 mins until golden brown and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 15 mins, then transfer to a cooling rack to cool completely. Lightly dust with the icing sugar and serve in slices. Freeze whole or cut into slices, then place in an airtight container or divide between reusable freezer bags. Can be frozen for up to three months. Defrost thoroughly overnight.
Nutrition Facts : Calories 479 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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
CHEESE AND NUT LOAF
A favorite of photographer Vicki Pearson's, this dish can made with leftover brown rice. Use leftovers for tasty sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Butter a 9 1/2-by-4 1/2-by-2 1/2-inch loaf pan, line bottom with parchment paper, and butter again; set aside. Place dried porcini in a small bowl; add boiling water to cover. Let soak 20 minutes; drain, finely chop, and set aside.
- Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside. Increase oven heat to 375 degrees.
- Melt butter in a saute pan over medium heat. Add onion and garlic; cook until translucent, about 3 minutes. Add shiitake mushrooms and the reserved porcini; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes. Transfer to a large bowl. Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruyere, cottage cheese, salt, and pepper.
- Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour. Let cool in pan 20 minutes, then invert loaf, and remove from pan. Serve hot or warm, garnished with sage leaves.
NUT LOAF SUPREME
This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.
Provided by MooninAries Awakening
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
- Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
- Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
- Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 15.6 g, Cholesterol 136.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.8 g, SaturatedFat 11.3 g, Sodium 525 mg, Sugar 2.6 g
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