LEEK AND WALNUT BREAD (ABM)
Make and share this Leek and Walnut Bread (Abm) recipe from Food.com.
Provided by dicentra
Categories Yeast Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Add bread flour, whole-wheat flour, 1 1/2 cups water, oregano leaves, salt, and yeast to bread machine according to manufacturer's directions.
- Select dough cycle. At end of cycle, scrape dough onto a lightly floured board. Knead in leeks and walnuts.
- Scrape dough onto a well-floured board and knead briefly to expel air. With lightly floured hands, gather into a ball, then stretch and tuck edges under to shape into a smooth oval with slightly tapered ends (about 8 inches long and 4 inches wide in the center).
- Place loaf on a well-floured surface, dust lightly with flour, cover loosely with plastic wrap, and let rise at room temperature until it's slightly puffy and holds the imprint of a finger when lightly pressed, about 1 1/2 hours.
- Sprinkle a 13- by 17-inch baking sheet generously with cornmeal. Transfer loaf to sheet.
- With a sharp knife, make three diagonal slashes 1 inch deep and 1 to 2 inches apart across loaf top. Place sheet on rack in lower third of a 450° regular or convection oven.
- Or, if using a baking stone, gently slide edge of cornmeal-covered baking sheet under loaf and lift it onto end of sheet. Slash as directed above, then gently slide loaf onto one side of stone in oven.
- Spray 3 to 4 squirts of water on floor or sides of oven, taking care not to spray near heating element or lightbulb, then quickly close door.
- Bake bread, spraying twice more at 5-minute intervals during the first 10 minutes of baking, until crust is well browned, 35 to 45 minutes total.
- Transfer loaf to a rack to cool for at least 1 hour. Store in a paper bag at room temperature up to 2 days. To recrisp the crust, place loaf directly on a rack in a 400° oven and bake for about 5 minutes.
Nutrition Facts : Calories 1871.1, Fat 30.7, SaturatedFat 3.2, Sodium 2348.8, Carbohydrate 344.3, Fiber 22.5, Sugar 4, Protein 56
LEEK, GOAT'S CHEESE, WALNUT & LEMON TART
A no-fuss open puff pastry pie that makes a great vegetarian main course or quick lunchtime treat
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat the olive oil in a large frying pan, then add the butter. Once sizzling, add the leeks and cook over a medium heat until softened but not coloured. Stir in the thyme and half the lemon zest, then increase the heat. Add the lemon juice and cook for about 30 secs until the lemon juice reduces, then season well. Remove from the heat and cool slightly.
- Unroll the pastry and lay on a baking sheet lined with baking parchment. Lightly mark a 1cm border around the edges with the tip of a sharp knife, then prick the base all over with a fork.
- Spread the lemony leeks on top of the pastry, within the border. Crumble over the cheese, scatter with the walnuts, then season with pepper. Drizzle with some olive oil, brushing the edges with a little oil as well. Put tart in the oven for 15-20 mins until the pastry puffs up around the edges and is golden brown. Scatter with parsley and the remaining lemon zest. Serve hot, warm or cool.
Nutrition Facts : Calories 683 calories, Fat 52 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium
CRANBERRY WALNUT BREAD
A moist and chewy bread with the great taste of cranberries and walnuts. Watch the consistency; I usually need to add more flour so that it doesn't 'climb the walls'. Enjoy!
Provided by Kathi
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 13
Steps:
- Place all of the ingredients (except the cranberries and the walnuts) in the pan of the bread machine in the order recommended by the manufacturer. Select Light Crust and Sweet Cycle and press Start.
- If your machine has a Fruit setting, add the cranberries and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 30.8 g, Cholesterol 13.1 mg, Fat 4.7 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 214.4 mg, Sugar 8.4 g
FIG WALNUT YEAST BREAD (ABM)
This is great toasted and spread with jam for breakfast.
Provided by Mikekey *
Categories Sweet Breads
Time 4h10m
Number Of Ingredients 12
Steps:
- 1. Place ingredients in pan insert in order of manufacturer's instructions. Use raisin bread cycle if possible, adding fruit and nuts at beep.
- 2. After machine starts mixing, check to see if more water is needed. Add by tablespoonsful.
APPLE WALNUT BREAD (BREAD MACHINE - ABM)
This came with my new bread machine and I thought it sounded interesting. It may be the first bread I make!
Provided by Karen..
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- All ingredients should be at room temperature.
- Place ingredients into your bread machine as the instructions that came with it direct. Mine are the following:.
- Add liquid ingredients to the bread pan.
- Add all dry ingredients, except yeast, to the pan.
- Form a well in dry ingredients and carefully pour in the yeast.
- Bake on "Sweet" Bread setting and choose your crust color, if applicable.
- Press start!
- (Note: The directions don't indicate to add the walnuts at the "beep", where you'd normally add fruit or nuts. Of course, you may hold them out and add them at the beep if you prefer.).
SALLY LUNN BREAD (ABM)
I got this recipe with the set of instructions when I got my bread machine. My ABM makes it in less than two hours. I usually take the dough out after the kneading has been done and continue with the baking process in a normal oven. This is very rich. Hubby loves it.
Provided by Vnut-Beyond Redempt
Categories Yeast Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Mix as per manufacturer's instructions.
- If you want to finish the baking process in a normal oven, take dough out of machine after the kneading has been done and before the proofing starts.
- Put it into a greased bowl and leave it until doubled in size.
- Take dough out of bowl. Punch it down. Roll dough into a 1-inch high oval, roll it up from the shorter side and pinch the seams together as you roll the dough up.
- Put dough into a 5 x 8 (or 9) inch loaf tin.
- When it has doubled in size, pop it into the pre-heated oven at 350F for about 45 minutes.
- When done, remove from tin and cool on a rack. A hollow sound when you tap the bottom indicates its doneness.
- Enjoy it on its own (I like it lightly toasted) or with Jam or PB.
Nutrition Facts : Calories 2545.2, Fat 67.4, SaturatedFat 37.2, Cholesterol 570.7, Sodium 5220.6, Carbohydrate 412.8, Fiber 13.5, Sugar 68.5, Protein 67.3
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.
WALNUT BEER BREAD (ABM)
Make and share this Walnut Beer Bread (Abm) recipe from Food.com.
Provided by dicentra
Categories Yeast Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Put everything in the bread machine according to manufacturer's instructions.
- Add the nuts and raisins during the add-in cycle or 5 minutes before the final kneading is done.
More about "leek and walnut bread abm food"
LEEK AND WALNUT BREAD RECIPE -SUNSET MAGAZINE
From sunset.com
4/5 (2)Estimated Reading Time 4 minsServings 1.75Calories 82 per serving
- In the bowl of a standing mixer or another large bowl, sprinkle yeast over 1 cup warm (100° to 110°) water; let stand until foamy, about 10 minutes.
- Add 1 1/4 cups cold water, biga, 3 cups bread flour, whole-wheat flour, and salt to yeast mixture. Beat with paddle attachment on low speed, or stir with a heavy spoon, until well blended. Gradually beat or stir in 2 more cups bread flour, 1/2 cup at a time, until mixture forms a soft dough.
- Switch to a dough hook and beat on medium speed until dough is smooth and elastic and pulls cleanly from sides of bowl but is still slightly sticky, 6 to 8 minutes; or scrape dough onto a lightly floured board and knead by hand until smooth and elastic but still slightly sticky, 7 to 10 minutes.
- Add leeks, nuts, and oregano and beat in with dough hook or knead in by hand just until incorporated (after mixing in by hand, place dough in a bowl).
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BREAD MACHINE LEEK AND WALNUT BREAD - SUNSET MAGAZINE
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4/5 (2)Estimated Reading Time 2 minsServings 1Calories 85 per serving
- Add bread flour, whole-wheat flour, 1 1/2 cups water, oregano leaves, salt, and yeast to bread machine according to manufacturer's directions. Select dough cycle. At end of cycle, scrape dough onto a lightly floured board. Knead in leeks and walnuts.
- Scrape dough onto a well-floured board and knead briefly to expel air. With lightly floured hands, gather into a ball, then stretch and tuck edges under to shape into a smooth oval with slightly tapered ends (about 8 in. long and 4 in. wide in the center). Place loaf on a well-floured surface, dust lightly with flour, cover loosely with plastic wrap, and let rise at room temperature until it's slightly puffy and holds the imprint of a finger when lightly pressed, about 1 1/2 hours.
- Sprinkle a 13- by 17-inch baking sheet generously with cornmeal. Transfer loaf to sheet. With a sharp knife, make three diagonal slashes 1 inch deep and 1 to 2 inches apart across loaf top. Place sheet on rack in lower third of a 450° regular or convection oven.
- Or, if using a baking stone, gently slide edge of cornmeal-covered baking sheet under loaf and lift it onto end of sheet. Slash as directed above, then gently slide loaf onto one side of stone in oven.
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