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
OLD FASHIONED WALNUT BREAD
Make and share this Old Fashioned Walnut Bread recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 9
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.
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.
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
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
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
DUTCH-OVEN RAISIN WALNUT BREAD
On a cold day there is nothing better than a warm, crusty Dutch oven raisin bread filled with walnuts. -Catherine Ward, Taste of Home, Prep Kitchen Manager
Provided by Taste of Home
Categories Brunch
Time 1h5m
Yield 1 loaf (32 pieces).
Number Of Ingredients 8
Steps:
- In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.
Nutrition Facts : Calories 130 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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
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.
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WALNUT BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (45)Total Time 3 hrs 2 minsServings 2
- Dissolve the yeast in the water. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Add 1/2 cup (60g) of all-purpose flour and let sit for 10 minutes to give the yeast a chance to get going., Stir in the honey, oil, and salt., Add the remaining 5 1/2 cups (660g) flour, 1 cup (120g) at a time, until the dough has formed a shaggy mass., Turn the dough out onto a lightly floured counter.
- Knead the dough, adding flour as necessary, to form a smooth and satiny ball., Put the dough into a bowl and drizzle with a tablespoon of oil; turn the dough to coat it with the oil., Cover the bowl with plastic wrap or a damp towel.
- Let the dough rise until it is puffy, about 1 1/2 hours., Gently deflate the dough and knead in the walnuts., Divide the dough in half and form each half into a ball.
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