Walnut Bread

Recipe Ingredients

1 cup	62g / 2.2oz	Whole-wheat flour
1 3/4 cups	109g / 3.8oz	Unbleached bread flour - to 2 cups
1/2 teaspoon	2.5ml	Salt
1 1/2 teaspoons	7.5ml	Quick-rise yeast
1 cup	237ml	Warm water - (125 degrees)
1		Egg - room temperature
1 tablespoon	15ml	Dark molasses
2 tablespoons	30ml	Walnut oil - plus extra for
		Greasing molds
1/2 cup	73g / 2.6oz	Chopped walnuts

Recipe Instructions

In a large bowl, combine the whole-wheat flour, 1 cup of the bread flour, salt, and yeast. In a small bowl, stir together the warm water, egg, molasses, and the 2 tablespoons walnut oil. Stir the water mixture into the flour mixture. Using an electric mixer set on medium speed, beat until smooth, about 2 minutes. Gradually beat in enough of the remaining bread flour to form a batter that almost holds its shape. (If too stiff, stir in a little warm water.) Cover the bowl with greased plastic wrap and let rise in a warm place until doubled, 45 to 60 minutes.

Grease a 1-quart tinned steel charlotte mold, porcelain souffle dish, or any round 1-quart (l-l) mold with walnut oil. Uncover the bowl and stir the batter to deflate. Stir in all but 2 tablespoons of the walnuts. Spoon the batter into the prepared mold and smooth the top with a rubber spatula. Scatter the walnuts evenly over the top. Cover with greased plastic wrap and let rise until doubled, 30 to 45 minutes.

Preheat an oven to 375 degrees.

Uncover the loaf and bake until golden-brown, 30 to 40 minutes. Unmold the loaf and transfer to a wire rack to cool.

This recipe yields one 1 1/4 pound loaf.

Source:
WILLIAMS-SONOMA BREADS General editor Chuck Williams - Recipes by Jacqueline Mallorca (c) 1996 - Time-Life Books, Alexandria, VA - 108 pages - $18.95 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest

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