Maple And Walnut Beer Bread Food

MAPLE WALNUT AND FIG BREAD

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F.
• Put the diced figs in a medium bowl and add the warm water. Let soak until softened.
• Whisk the unbleached flour, cake flour, oats, baking powder, and salt together in a large bowl. Set aside.
• Put the maple syrup, milk, eggs, egg yolks, and canola oil in a medium bowl and stir with the whisk to combine. Add the mixture to the dry ingredients, stirring with a spoon just until all the flour is moistened. This should be a wet batter, because the oats absorb a lot of the liquid during baking.
• Fold the walnuts and figs into the batter (the figs do not need to be drained). Divide the batter evenly between two oiled 9- by 5-inch loaf pans. Bake for about 1 hour, until a toothpick inserted in the center comes out clean. (If your oven bakes unevenly, rotate the pans from left to right and front to back about halfway through the baking time.)
• Remove the pans from the oven and use a pastry brush to glaze the tops of the loaves with maple syrup. Set them on a rack to cool for about 10 minutes. Turn the loaves out of the pans and set them on the rack to cool completely before serving. Wrap any leftovers tightly in plastic wrap and store at room temperature. They may also be frozen, wrapped first in aluminum foil and then in plastic wrap or a heavy-duty freezer bag.

MAPLE AND WALNUT BEER BREAD

Steps:

• The batter -- Sift the flour and add to a large bowl. Add the sugar, beer and seasoning and mix. I do like the beer to set for a few minutes so it isn't ice cold. Pour all in a loaf pan and cook for 50-60 minutes at 375. Half way through brush the melted butter on the top of the loaf for a golden color. For the sweater breads I usually top it with melted butter.
• Have fun with it and try a variety of flavors. Just stick to the basic recipe and it is virtually full proof. I have probably made 50+ varieties by now.

MAPLE WALNUT BEER BREAD

Steps:

• Preheat oven to 375°F.
• Grease and flour standard (9"x5"x3") bread pan; set aside.
• Sift the flour, baking powder, salt and sugar together into a large bowl; stir until well combined.
• Add maple syrup, beer and walnuts; stir until well combined.
• Pour batter into greased pan. Pour melted butter on top of batter.
• Bake at 375°F for 48-50 minutes, or until top of loaf is golden brown and a toothpick inserted into bread comes out clean.
• Let cool for 15 minutes in pan; transfer to a cooling rack until completely cool.

MAPLE WALNUT SHORTBREAD BARS

Steps:

• Preheat the oven to 325 degrees F. Cut a piece of foil 8 by 16-inches. Butter the corners and sides of an 8-by-8-inch baking pan. Line the pan with the foil, leaving an overhang on two sides.
• Beat the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed to medium and add the egg yolk, syrup, vanilla extract and vanilla bean seeds if using. Reduce the speed to low, add the flours and salt, all at once, and beat until just combined. Add the walnuts and continue to mix until fully combined.
• Using your hands, drop the dough in pieces evenly into the prepared pan. Flour your hands lightly and press the dough together and into the corners of the pan. Put a piece of waxed paper on top of the dough and use something square and heavy-another pan, a pound of cold butter-to press the dough into the pan and make a smooth, even top. Chill until firm, about 30 minutes.
• When it is firm, use a fork to score the dough all over. Bake until deep golden brown and starting to pull away from the sides of the pan, about 45 minutes. Cool completely on a rack, about 2 hours, then wrap with plastic wrap, and let sit at room temperature overnight.
• Place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to lift off the pan. Gently peel the foil off the bar. Place another lightweight cutting board on top, and flip the bar right-side-up.
• Using a sharp, serrated knife, slice the square in half. Then slice each half into 8 bars.

MAPLE WALNUT BREAD

Steps:

• Add ingredients in order given.
• Add the walnuts with the flour.
• Set machine to basic/white bread.
• You can use the time feature too.

MAPLE AND WALNUT QUICK BREAD

Steps:

• Preheat oven to 350°.
• Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture.
• Combine buttermilk, syrup, oil, and egg in a bowl; add to flour mixture, stirring just until moist. Stir in vanilla.
• Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Sprinkle with walnuts.
• Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

WALNUT HONEY OR MAPLE BREAD

Steps:

• ADDITIONAL INGREDIENT: 3/4 cup basic bread sponge (from my published basic bread sponge recipe).
• Try using 1/2 cup maple syrup instead of honey. And subbing pecans for walnuts.
• Can use olive oil instead of walnut.
• Amy seems to like her bread a bit salty. I wouldn't be afraid to reduce the salt to 1/2 or 3/4 teaspoon.
• Preheat the oven to 400 degrees. Place the walnuts on a baking sheet, roasting until fragrant and golden brown, about eight minutes. Cool.
• In a bowl, dissolve the yeast in the water. Allow to proof for three minutes.
• Stir the sponge, honey and oil into the water, breaking the sponge up using your hands or a spoon.
• Add 2 3/4 cups of the flour and salt and mix, scraping and folding until the dough gathers into a single mass. Knead, in the bowl, until the dough becomes soft and only slightly sticky, using the additional flour gradually as necessary.
• Turn the dough out onto a lightly floured surface, and knead the nuts into the dough until they are evenly distributed. Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight.
• Halve the dough and shape each piece into a ball and place on a flour-dusted kitchen towel. Cover with plastic wrap and allow to rise in a draft-free location for two hours.
• Sprinkle a baking sheet generously with cornmeal. Gently press one of the dough balls down on a lightly floured surface and then reshape into a ball. Do the same with the other risen ball. Place both balls, with the seams on the bottom, on the baking sheet, cover with plastic wrap and allow to rise until doubled, in a draft-free location. This should take 2-3 hours.
• Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425. Place a baking pan with decent sides on the bottom shelf. Boil two cups of water. Using a razor blade, make an 'X' in the top of each of the loaves. Pour the boiling water into the baking pan. With a quick jerk, slide the loaves off the sheet and onto the stone.
• Bake for (20?) 30-35 minutes until the loaves are hollow sounding when tapped on the bottom and when an instant read thermometer inserted into the middle of the bread (from the bottom so you don't mess up its appearance) reads 190°F When done, cool on a rack.