Food recipes
Honey Walnut Bread
Honey Walnut Bread Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic oil, olive, salad or cooking honey salt, table nuts, walnuts, english wheat flour, white, all-purpose, unenriched wh...
Honey Walnut Bread
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
Directions:
Crumble the yeast and dissolve it in one cup of the water.
Make sure the water's got the right temperature, as the bread won't rise if the water's too cold and the yeast will be killed if too hot.
Once completely dissolved, add the remaining water, honey, oil, salt and walnuts, and continue to mix.
I usually use a stand mixer when making this bread, as the dough is pretty big and the recipe calls for a lot of kneading.
Let the mixer go, and while mixing, add 4 cups of flour, one cup of whole wheat flour, the rye flour and rolled oats.
Add more flour until the dough lets go off the bowl, but be careful not to add to much.
The dough should be really sticky!
Continue to mix on medium speed for about 10 minutes, cover the dough with a towel and let rise until doubled in size (about 45 minutes).
Punch the dough down, and let rest for an additional 10 minutes.
Preheat oven to 420 degrees F and oil four bread pans.
When the dough is done proofing, turn it onto a lightly floured surface and knead, knead knead!
Add more flour if necessary.
Cut the dough in four equal pieces and place in prepared pans.
Cover with a towel and let rise for 30-60 minutes.
Bake in oven for twenty minutes, and let cool completely before removing bread from pan.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
Directions:
Crumble the yeast and dissolve it in one cup of the water.
Make sure the water's got the right temperature, as the bread won't rise if the water's too cold and the yeast will be killed if too hot.
Once completely dissolved, add the remaining water, honey, oil, salt and walnuts, and continue to mix.
I usually use a stand mixer when making this bread, as the dough is pretty big and the recipe calls for a lot of kneading.
Let the mixer go, and while mixing, add 4 cups of flour, one cup of whole wheat flour, the rye flour and rolled oats.
Add more flour until the dough lets go off the bowl, but be careful not to add to much.
The dough should be really sticky!
Continue to mix on medium speed for about 10 minutes, cover the dough with a towel and let rise until doubled in size (about 45 minutes).
Punch the dough down, and let rest for an additional 10 minutes.
Preheat oven to 420 degrees F and oil four bread pans.
When the dough is done proofing, turn it onto a lightly floured surface and knead, knead knead!
Add more flour if necessary.
Cut the dough in four equal pieces and place in prepared pans.
Cover with a towel and let rise for 30-60 minutes.
Bake in oven for twenty minutes, and let cool completely before removing bread from pan.