Food recipes
Walnuts and Potatoes Bread
Walnuts and Potatoes Bread Ingredients: wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched potatoes, raw, skin water, bottled, generic milk, fluid, 1% fat, without added vitamin a and vitamin...
Walnuts and Potatoes Bread
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
nuts, walnuts, english
Directions:
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 230C (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.
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
nuts, walnuts, english
Directions:
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 230C (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.