WALNUT BREAD
The walnut flavor really comes through in this nicely textured loaf from Ginny Rice of Oshkosh, Wisconsin. "It's delicious, moist and excellent for toasting," she adds.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 9
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts :
WALNUT QUICK BREAD
The perfect size for one or two people when baked in two mini loaf pans. Eat one now and store one for later. Freezes very well. Tastes best when tightly wrapped and allowed to set overnight. I like to use walnut or coconut oil, but any neutral/mild tasting oil will do fine. There are variations listed below.
Provided by Kathy228
Categories Quick Breads
Time 46m
Yield 2 mini loaf pans, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F - Spray two mini loaf pans or one 8x4 loaf pan.
- Combine dry ingredients (except optional 1/4 cup nuts) in a med size bowl; set aside.
- Crack the egg into a measuring cup and stir to break yolk.
- Add milk up to the 3/4 cup mark; then add vanilla and oil.
- Make a well in the flour mixture and pour wet ingredients into the dry ingredients.
- Mix until combined. Don't over mix. If batter is very stiff add an additional tbsp milk.
- Transfer batter to prepared pan(s).
- Sprinkle on optional 1/4 cup chopped nuts and lightly press down so they adhere.
- Bake for 38 minutes or until tested done.
- Cool on a rack for 1/2 hour. While still warm, wrap well and let set overnight for best texture. Can be frozen.
- Variations: Pecans/rum extract; Coconut/vanilla or coconut extract; Almonds/almond extract.
Nutrition Facts : Calories 408.5, Fat 22.6, SaturatedFat 3.1, Cholesterol 39.5, Sodium 506, Carbohydrate 46.2, Fiber 2.2, Sugar 25.9, Protein 7.9
OLD FASHIONED WALNUT BREAD
Make and share this Old Fashioned Walnut Bread recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- Sift flour, sugar, baking powder and salt into large bowl.
- Add egg, shortning, milk and vanilla.
- Stir until all is moistened.
- Stir in the walnuts.
- Bake in a 9x5 loaf pan for 1 hour, 20 minutes, or until toothpick comes out clean.
BANANA WALNUT BREAD
Walnuts star in this easy-to-make Banana Walnut Bread recipe from Food Network Kitchen. Slice it up and serve with coffee or tea.
Provided by Food Network Kitchen
Time 1h20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
- In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
- With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
CALIFORNIA WALNUT BREAD
Make and share this California Walnut Bread recipe from Food.com.
Provided by loriyeargan
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Sift flour with sugar, baking powder, and salt into a mixing bowl.
- Stir in 1-1/4 cups of the walnuts.
- Add egg, shortening, milk and vanilla.
- Mix just until the ingredients are blended.
- Pour batter into a greased loaf pan.
- Sprinkle remaining walnuts over the top.
- Bake at 350 degrees for 60 to 70 minutes.
- Let stand in the loaf pan for about 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 4068.5, Fat 187.7, SaturatedFat 34, Cholesterol 262.7, Sodium 5201.3, Carbohydrate 532.5, Fiber 21.9, Sugar 206.3, Protein 83.8
WALNUT LOAF
Provided by Food Network
Time 2h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
- Preheat the oven to 375 degrees F. Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper.
- Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
- Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
- Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the waxed paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
- Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
- Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.
CALIFORIA WALNUT BREAD
I've made this bread over the span of 20 years for family christmas gatherings. Its been one of my sisters favorite treats. With this recipe you can tweek it, and add your own special spices, raisins, chopped dried fruit. Make it your own special loaf. Kids enjoy this bread too, just make sure no one is allegic to nuts...!!!
Provided by lillian dominguez @lillylovescooking
Categories Sweet Breads
Number Of Ingredients 10
Steps:
- Preheat oven to 350* Into mixing bowl sift flour with sugar, baking powder, and salt. Cut in shortening (mix ingredients with fork until mixture just becomes crumbly). Stir in walnuts. Add egg, milk, and vanilla. With mixer blend just until ingredients are well blended.
- Great with a summer salad! I make a lighty sweet spread made with soft spread cream cheese and a little powdered sugar to your taste, My family loves this recipe! I hope you do to.
WALNUT BREAD
The affinity of walnuts and whole wheat plays out well in this fairly simple loaf. I ramped up the walnut component by mixing in toasted pieces, including ground nuts along with the flour and even adding some walnut oil to the dough. Making this bread is straightforward enough for the home cook to master, and using a mere pinch of yeast will give the dough a nice rise. This dough would also welcome raisins, olives or pieces of figs along with the walnuts. I have found that the best way to introduce ingredients like these is to knead them in after the first rise.
Provided by Florence Fabricant
Categories project, appetizer, side dish
Time 3h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Toast walnuts in an oven or under the broiler. Set aside to cool.
- Place yeast in a large mixing bowl. Mix salt into 2 cups (473 milliliters) lukewarm water. Stir into yeast. Stir in maple syrup and 2 tablespoons oil.
- Measure 1 cup of the toasted walnuts, place in a food processor with 2 tablespoons of the whole-wheat flour and process until finely ground. Add to bowl along with remaining whole-wheat flour. Stir with a wooden spoon.
- Add bread flour 1/2 cup at a time until dough forms and leaves the sides of the bowl. (At this point you're better off mixing with your hands.) Turn dough out onto a floured work surface. Continue adding bread flour, kneading as you go, until you have a dough that's a bit on the soft side, only slightly sticky and easy to handle.
- Clean out your bowl, coat it with 1 tablespoon oil, and place dough back into the bowl, turning it so it's oiled all over. Cover with a cloth and set aside to rise until doubled, about 1 1/2 hours.
- Punch the dough down, add remaining toasted walnuts and lightly knead them into the dough. Dust a spacious baking sheet with cornmeal. Divide the dough in half, shape into 2 balls and place on the baking sheet. Cover loosely and let rise for an hour.
- Place the oven rack in the lowest position and heat oven to 450 degrees. Slash the tops of the breads with a razor or a lame (a baker's blade). Do not be tentative about this step; your slashes should be a good half-inch deep, done with a firm, even hand.
- Place the baking sheet in the oven. Throw a handful of ice cubes on the floor of the oven to create steam. Bake 20 minutes. By this time the breads should be a nice honey-brown. Brush them with remaining 1 tablespoon oil, reduce heat to 350 degrees, add more ice cubes and bake about 25 minutes longer, until the breads are well browned and sound hollow when tapped. Allow to cool at least 1 hour before cutting.
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WALNUT BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (49)Total Time 3 hrs 2 minsServings 2
- Dissolve the yeast in the water. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Add 1/2 cup (60g) of all-purpose flour and let sit for 10 minutes to give the yeast a chance to get going., Stir in the honey, oil, and salt., Add the remaining 5 1/2 cups (660g) flour, 1 cup (120g) at a time, until the dough has formed a shaggy mass., Turn the dough out onto a lightly floured counter.
- Knead the dough, adding flour as necessary, to form a smooth and satiny ball., Put the dough into a bowl and drizzle with a tablespoon of oil; turn the dough to coat it with the oil., Cover the bowl with plastic wrap or a damp towel.
- Let the dough rise until it is puffy, about 1 1/2 hours., Gently deflate the dough and knead in the walnuts., Divide the dough in half and form each half into a ball.
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