Walnuts And Potatoes Bread Recipes

SWEET POTATO CINNAMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture; stir just until moistened. Fold in raisins and walnuts., Transfer to 4 greased 5-3/4x3x2-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

COUNTRY-STYLE WALNUT AND ROSEMARY BREAD

Steps:

• Mix 2 cups warm water and yeast in large bowl of electric mixer fitted with dough hook; let stand until yeast dissolves, about 5 minutes.
• In medium bowl, combine all purpose flour with whole wheat flour, rosemary and salt.
• Stir 1 tblsp oil into yeast mixture.
• Gradually add flour mixture and beat until incorporated.
• Mix on medium speed 10 minutes, adding more all purpose flour if dough is sticky.
• Turn out dough onto floured surface; knead until smooth and elastic, about 3 minutes.
• Place dough in lightly-oiled large bowl; turn to coat.
• Cover with plastic, then kitchen towel.
• Let dough rise in warm, draft-free area until doubled in volume, about 1 ¼ hours.
• Meanwhile, heat 1 tblsp oil and garlic in small skillet over medium heat for 1 minute; stir in nuts and pepper.
• Remove from heat; cool.
• Discard garlic.
• Preheat oven to 375F.
• Punch dough down; let rest 10 minutes.
• Roll out dough to 12 inch diameter round.
• Spread walnut mixture over.
• Fold dough over walnut mixture; knead 3 minutes to distribute walnuts evenly.
• Form dough into ball.
• Place smooth side up on heavy, large baking sheet.
• Cover with towel; let rise in warm, draft-free area until almost doubled, about 35 minutes.
• Bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes.
• Cool on rack.

SWEET POTATO AND COCONUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
• Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
• Beat butter in a large bowl using an electric mixer until creamy, about 2 minutes. Gradually beat sugar into creamed butter until fully incorporated, about 3 more minutes. Add eggs, 1 at a time, beating each egg completely before add the next. Beat in sweet potato and vanilla extract until well mixed. Stir flour mixture, coconut, and walnuts into butter mixture until just combined. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the bread comes out clean, about 1 hour 10 minutes.

WALNUTS AND POTATOES BREAD

Steps:

• Mix all the ingredients (excepting walnuts) with a food processor for about 5 minutes.
• Let rise (covered) to double size in a warm place; in possible in a bowl in the oven with another cup with warm (not hot) water nearby.
• After this time flat your dough on a non sticky surface (or use some flour) and top with walnuts.
• Fold in three in the legs and flat the dough again. Let rest 5 minutes.
• Fold on the other side in the same way. Let rest 5 minutes.
• Repeat 2 more times.
• Divide the dough with a plastic knife in six parts and form 6 breads of 25-30 cm.
• Prepare two baking trays with 3 breads each.
• Let rise one hour to double size and take out of the oven (if you had them there).
• Heat the oven to 230°C (heat and timing are basing it on convection oven) with a fire resistant tin filled with hot water.
• With scissors cut the surface (1 cm depth) as you like.
• Let rise 20-30 minutes.
• Let your tin with boiling water in the oven and bake both trays for about 20 minutes (together or separately if you cannot).
• When golden-brown take out and let cool down completely.
• Usually we eat one piece and I freeze the other breads. Feel free to reduce the quantities.