NORDIC WALNUT BREAD
Simpe and very delicious walnut bread. Serve it with a good slice of cheese and some homemade jam.
Provided by Kim Nielsen
Categories Side Dish
Time 2h30m
Number Of Ingredients 8
Steps:
- 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 honey, the three types of flour and then stir/knead everything into a nice dough.
- 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.
- Divide the dough into six pieces and roll each pieces into long 'sausages'.
- Take three sausages and connect them in one end. Braid them, and connect them at the other end. Continue the same way with the next three sausages.
- Now you twist the two braided breads into one single bread. Fold the two ends under the bread.
- Place the twisted bread on a parchment paper covered oven plate. Cover it with a clean dishtowel and let it rise for another 30 minutes some place warm.
- Preheat the oven to 200 C (400 F).
- Spray a little cold water into the oven to create some water vapor. Now bake the bread for about 35 minutes. The bread is done when it sounds hollow when knocking at the bottom of it.
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 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
SIMPLE RUSTIC BREAD WITH WALNUTS
I love fresh bread, but complicated recipes that require 10 minutes of kneading aren't for me. This recipe couldn't be simpler. It's wonderful dipped in an olive oil dipping sauce, or also with fresh creamy chicken salad. It's adapted from a recipe in Flexible Fare by Sandra Rudloff. The prep time includes rising times.
Provided by PanNan
Categories Yeast Breads
Time 3h10m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- In a large bowl, sprinkle yeast over 1/2 cup of warm water and let stand for 5 minutes.
- Stir to dissolve yeast.
- Add remaining 1 1/2 cups water, sugar, salt and bread flour.
- Mix at low speed until flour is thoroughly incorporated.
- Note: dough will be sticky, not smooth.
- Place dough in a large oiled bowl and turn to coat all sides with oil.
- Cover loosely with a towel and set in a warm place to rise until double in size, about 1 1/2 hours.
- Punch dough down.
- Transfer dough to a lightly floured work surface, add walnuts, and knead lightly to eliminate air bubbles.
- Cut dough into 2 pieces.
- With floured hands, shape each piece into a 12-inch log.
- Place logs on a parchment paper lined baking sheet a few inches apart and cover loosely with a towel.
- Let rise for 30 minutes.
- Meanwhile place pizza stone on lowest rack in oven.
- When dough begins last rise, preheat oven to 400.
- Pull the parchment paper off the baking sheet and transfer to the pizza stone.
- (Or just bake on the baking sheet if you don't have a pizza stone.) Bake bread for about 40 minutes, or until it sounds hollow when tapped.
- Cool on a rack.
Nutrition Facts : Calories 1542.8, Fat 41.5, SaturatedFat 4.1, Sodium 1179.6, Carbohydrate 250.4, Fiber 13.6, Sugar 4.5, Protein 43
BANANA WALNUT BREAD
Serve for breakfast or a quick snack.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Combine flour, sugar, baking powder and salt in a medium mixing bowl. Whisk together egg, bananas, oil and vanilla. Add to flour mixture and stir until flour is moistened. Fold in walnuts. Spray 8-1/2 x 4-1/2 loaf pan with cooking spray. Pour batter into prepared loaf pan.
- Bake for 35 to 40 minutes or until puffed and golden brown. A wooden pick inserted in the center should come out clean. Transfer loaf pan to a rack to cool for 10 minutes before turning out of pan. Serve warm or store in an air-tight container.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 22.4 g, Cholesterol 13.6 mg, Fat 13.1 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 135.4 mg, Sugar 10.2 g
QUICK WALNUT BREAD
This savory quick bread is easy to make and versatile. Try it lightly toasted for breakfast or tea, or drizzled with a little honey. You may also slice it thin and serve it with cheese.
Provided by Martha Rose Shulman
Categories side dish
Time 1h15m
Yield One loaf
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 158 milligrams, Sugar 1 gram, TransFat 0 grams
EFFORTLESS RUSTIC BREAD
This is the easiest recipe for rustic bread I've ever seen. Luckily it is also the yummiest. Feel free to halve the recipe if you only want one loaf, but beware: it's so addictive you may wish you'd just baked both loaves.
Provided by amyw
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 6h15m
Yield 20
Number Of Ingredients 5
Steps:
- Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
- Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
- Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 33.7 g, Fat 0.5 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 526.6 mg, Sugar 0.1 g
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