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.
PAUL HOLLYWOOD'S WHITE BREAD
Fresh from the oven with a sliver of butter melting into it, or the next day as toast with anything from marmalade to pâté spread on top, there's no beating a homemade white loaf.
Provided by Paul Hollywood
Categories Cakes and baking
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- Place the dry ingredients in a bowl, taking care not to have the salt and yeast touching. Add the oil and 240ml/9fl oz of water.
- Using your hands, mix the ingredients together. Gradually add the remaining water (you may not need it all), until all the flour leaves the side of the bowl and you have a soft, rough dough.
- Pour a little oil onto a clean work surface. Sit the dough on the oil and begin to knead. Do this for 5-10 minutes, or until the dough becomes smooth and silky. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. Cover with cling film and leave in a warm place until tripled in size.
- Once risen, place the dough onto a floured surface. Knock the dough back by folding it in on itself repeatedly. Do this until all the air is knocked out and the dough is smooth.
- To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold each end into the middle then roll like a Swiss roll so that you have a smooth top with a seam along the base. Very gently roll with the heel of your hands.
- Place on a tray lined with parchment paper, cover and leave to prove for 1-2 hours at room temperature, or until doubled in size.
- Lightly spray with water and dust with a little flour. Make four diagonal slashes using a sharp knife across the top.
- Preheat the oven to 220/425F/Gas 7 and place a baking tray filled with water on the bottom shelf of the oven - this will create steam when the loaf is baking. Place the loaf on the middle shelf and bake for 25 minutes. After this time lower the heat to 200C/400F/Gas 6 and bake for a further 10 minutes. Remove from the oven and leave to cool on a wire rack.
CELEBRITY WALNUT LOAF
I saw this made on the Food Channel and I'm putting it on here cause it looked so good! UPDATE: I have made this and of course, it is delicious!
Provided by Sharon123
Categories Fruit
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 19
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.
- Mushroom gravy: 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 bubbling simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that stick to the bottom of the pan.
- Serve in a pretty gravyboat.
MUSHROOM-WALNUT LOAF (GARDEN LOAF)
I cook the brown rice with a little toasted sesame oil to give it a nutty flavor. I love this recipe. It freezes well and easily reheats. Sometimes I add cooked sausage to the recipe, if I feel like having some meat that week. Otherwise, it's a hearty, satisfying recipe. Serve with mushroom-walnut gravy or my favorite savory sauce.
Provided by Delish! Trish
Categories Everyday Cooking Vegetarian
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cooked rice, beaten eggs, Cheddar cheese, mushrooms, walnuts, onion, tamari, and garlic powder in a large bowl and mix well. Pour into a 9x13-inch baking pan.
- Bake in the preheated oven until set, about 45 minutes.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 17.6 g, Cholesterol 132.5 mg, Fat 25.3 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 9.7 g, Sodium 396.6 mg, Sugar 1.4 g
DATE WALNUT LOAF
Make and share this Date Walnut Loaf recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Heat oven to 350*.
- Butter a 4x8 loaf pan.
- Put all ingredients except flour in saucepan and stir on low heat until butter is melted.
- Set aside to cool for 10 minutes.
- Add the flour; mix well.
- Pour into pan.
- Bake for 45 minutes, or until pick in middle comes out clean.
Nutrition Facts : Calories 2378.7, Fat 52.8, SaturatedFat 11.3, Cholesterol 30.5, Sodium 4025.7, Carbohydrate 471.7, Fiber 33.2, Sugar 290.2, Protein 35
NUT LOAF SUPREME
This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.
Provided by MooninAries Awakening
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
- Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
- Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
- Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 15.6 g, Cholesterol 136.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.8 g, SaturatedFat 11.3 g, Sodium 525 mg, Sugar 2.6 g
WALNUT SEED LOAF
With a proper bready texture and good crust, this gluten-free loaf slices well and was a hit in our test kitchen
Provided by Sarah Cook
Categories Lunch, Side dish
Time 55m
Yield Cuts into 12 thick slices
Number Of Ingredients 12
Steps:
- Mix the flours, potato starch, xanthan gum, yeast, sugar and 1½ tsp salt in a large bowl. Mix together the milk, oil and vinegar in a separate bowl, then add to the dry ingredients and mix until a soft dough comes together. Cover loosely with oiled cling film and leave to rise in a warm place for 1 hr.
- Knead in most of the seeds and walnuts. Shape into a large round - oiled hands will help. Roll the round in the remaining seeds and nuts, then lift onto a baking tray. Loosely cover again with oiled cling film and leave for 1 hr more.
- Heat oven to 220C/200C fan/gas 7. Bake the bread for 15 mins, then reduce oven to 190C/170C fan/gas 5 and continue baking for 30 mins until the loaf sounds hollow when tapped on the base. Leave on a wire rack to cool, wrapped in a clean tea towel - this will help to keep the loaf soft.
Nutrition Facts : Calories 273 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
CELERY-WALNUT LOAF
Make and share this Celery-Walnut Loaf recipe from Food.com.
Provided by Tryntje
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs then add remaining ingredients in the order given,.
- Grease a loaf tin or casserole dish, and place celery mix in.
- Bake 180C for approx 60 minutes.
Nutrition Facts : Calories 825, Fat 43.8, SaturatedFat 9.2, Cholesterol 176.7, Sodium 1329.3, Carbohydrate 83.5, Fiber 9.8, Sugar 16.2, Protein 30.1
BANANA & WALNUT LOAF
This homely and wholesome cake is also light and moist, with the natural sweetness of sticky bananas and the warm toastiness of nuts
Provided by Gregg Wallace
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.
- In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.
- Pour your mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little Easy chocolate sauce (see recipe, below).
Nutrition Facts : Calories 399 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.54 milligram of sodium
DATE & WALNUT LOAF
Bake this rich date and walnut loaf at the weekend to enjoy during the week. You can freeze it for another day to serve to last-minute guests, too
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 1h30m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin (ours was 22 x 10cm and 6cm deep) and line with baking parchment. Put the butter, dates and bicarbonate of soda (which helps break down the dates) in a large bowl and add 150ml boiling water. Give it a stir so the butter melts, and leave to stand for around 20 mins until the dates have softened.
- Whisk in the sugar until smooth, then gradually whisk in the eggs until combined. Beat in the baking powder, flour and a pinch of sea salt until there are no lumps of flour left and it's smooth. Fold in three-quarters of the walnuts, then pour into the prepared tin. Sprinkle the remaining walnuts over the top.
- Bake for 20 mins, then turn the oven down to 170C/150C fan/gas 3 and cook for another 45-50 mins until golden brown and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 15 mins, then transfer to a cooling rack to cool completely. Lightly dust with the icing sugar and serve in slices. Freeze whole or cut into slices, then place in an airtight container or divide between reusable freezer bags. Can be frozen for up to three months. Defrost thoroughly overnight.
Nutrition Facts : Calories 479 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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