HONEY WALNUT BREAD
Make and share this Honey Walnut Bread recipe from Food.com.
Provided by fairytalechef
Categories Yeast Breads
Time 2h20m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 1446.1, Fat 50.9, SaturatedFat 6, Sodium 600.3, Carbohydrate 217.3, Fiber 16.5, Sugar 14.8, Protein 34.5
HONEY WALNUT DELIGHTS
Even after being frozen, these no-fail cookies stay moist and taste freshly baked. They are among my best holiday giveaway treats and are so easy to make. If you prefer, you can use other nut varieties, such as pecans or almonds. -Jessica Clemens, Wimbledon, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 8 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs, honey and lemon juice. In another bowl, whisk flour, baking soda, cinnamon, salt and ginger; gradually beat into creamed mixture. Stir in walnuts., Shape dough into 1-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 7-9 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 60mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
ROSEMARY WALNUT BREAD
I received this recipe from a friend who was moving into a new apartment. To celebrate, she made this bread to share and now it is served at many of my family functions.-Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Time 45m
Yield 1 loaf (9 slices).
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, mix whole wheat flour and 1/4 cup all-purpose flour; stir in yeast mixture. Let stand, covered, 15 minutes. Add honey, oil, rosemary, salt and 3/4 cup all-purpose flour; beat on medium speed until smooth. Stir in walnuts and enough remaining all-purpose flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 145 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
HOUSKA - BOHEMIAN CHRISTMAS BREAD
This is a traditional Bohemian Christmas Bread. It's along the same lines of the German Christmas Stollen. Houska is pronounced - "ho-ska". I prefer this over the German Version because I don't like the taste of the traditional dried, candied Christmas fruit.
Provided by Lori Borgmann
Categories Other Breads
Number Of Ingredients 10
Steps:
- 1. Dissolve yeast in water. Combine sugar and butter. When combined add beaten egg and salt. Stir in the scalded milk AFTER IT HAS COOLED and the yeast. Add 2 cups flour. Beat until smooth. Let rise about 1/2 hour. Add almonds and raisins. Mix well. Add rest of the flour to make a soft dough. Turn on board and knead until smooth. Place in a greased bowl and let rise about 45 minutes. Punch down in bowl and let rise again for 45 minutes. Then put in two greased bread pans. Let rise again for another 45 minutes. Bake 45 minutes at 325 degrees. Brush with beaten egg and 1 Tablespoon of water before baking.
- 2. This is time consuming so make sure you have plenty of time on your hands! Letting the dough rise multiple times is key to this bread! Once you taste it you will realize that it was well worth the work! A stand mixer works great when making sweet breads!
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HONEY SOURDOUGH BREAD WITH ROASTED WALNUTS | HEARTBEET KITCHEN
From heartbeetkitchen.com
4.7/5 (83)Category Breakfast, Sourdough
- Preheat oven to 350 degrees F. Spread walnuts on a cookie sheet, and bake for 6 minutes, or until they are just fragrant. You can also do this on the stovetop if you prefer. Remove from oven and pour walnuts onto a plate. Toss with cinnamon and let cool.
- In a large bowl, mix starter, water, and honey. Add flours and salt, stirring with a fork to combine. Then use your hands to combine until dough is shaggy and flour is worked into dough. Cover with damp cloth and let rest for one hour.
- After one hour, perform two stretch and folds, 30 minutes apart. Wait another 30 minutes, then gently stretch and fold walnuts into dough. Cover with damp cloth and let rise until doubled, about 7-8 hours at 70 degree F temperature. Will take longer if it is cooler in your home.
- Turn dough out onto a lightly floured surface and let rest for 20 minutes. Then gently fold shape into a circle, pulling the dough towards you to create tension. Place into lined banneton, seam side up.
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