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Walnut Honey Bread
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 454
% Daily Value**
Total Fat 18g
27%
Saturated Fat 1g
2%
Unsaturated Fat 10g
Cholesterol 22mg
7%
Sodium 928mg
39%
Total Carbohydrate 65g
22%
Dietary Fiber 3g
13%
Sugars 19g
Protein 12g
Vitamin A  1%Vitamin C  1%
Calcium  4%Iron  21%
Potassium  6%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Walnut Honey Bread

Date Added: January 04, 2014

Ingredients:

1 Tablespoon Kosher Salt
1/2 Teaspoon Dry Yeast (1/4 oz)
1 1/2 Tablespoons Walnut Oil or vegetable oil
1 1/2 Cups Walnuts coarsely chopped (optional)
2 3/4 Cups All-Purpose Flour unbleached
5 Tablespoons Honey (up to 2)
1 Cup Water 105-115 degrees
3/4 Cup Basic Bread Sponge
1/2 Cup All-Purpose Flour for kneading
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Directions:

1. Try using maple syrup instead of honey.

2. Can use olive oil instead of walnut. Preheat the oven to 400 degrees.

3. Place the walnuts on a baking sheet, roasting until fragrant and golden brown, about eight minutes.

4. Cool. In a bowl, dissolve the yeast in the water.

5. 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.

6. Add 2 3/4 cups of the flour and salt and mix, scraping and folding until the dough gathers into a single mass.

7. Knead, in the bowl, until the dough becomes soft and only slightly sticky, using the additional flour gradually as necessary.

8. Turn the dough out onto a lightly floured surface, and knead the nuts into the dough until they are evenly distributed.

9. Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight.

10. Halve the dough and shape each piece into a ball and place on a flour-dusted kitchen towel.

11. Cover with plastic wrap and allow to rise in a draft-free location for two hours.

12. Sprinkle a baking sheet generously with cornmeal.

13. Gently press one of the dough balls down on a lightly floured surface and then reshape into a ball.

14. 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.

15. 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.

16. Place a baking pan with decent sides on the bottom shelf.

17. Boil two cups of water. Using a razor blade, make an 'X' in the top of each of the loaves.

18. Pour the boiling water into the baking pan.

19. With a quick jerk, slide the loaves off the sheet and onto the stone.

20. Bake for 30-35 minutes until the loaves are hollow sounding when tapped on the bottom.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Yeast, Gluten, Walnuts, Natural Sweeteners, Fructose Malabsorption allergies.
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