World Bread Day ’07: Walnut-Maple Bread

Here’s my contribution to this special event! I chose to bake a walnut bread, enriched with maple syrup. The recipe comes from Nigella Lawson’s book « How to be a domestic goddess ». I substituted pecan nuts with walnuts, as I prefer them. But feel free to use any nuts you want! Don’t let the maple syrup put you off, the crumb is not overly sweet.

• 4 1/2 cups white bread flour,
• 1 tablespoon salt,
• 1 package rapid-rise yeast (or 1 tablespoon fresh yeast),
• 1 1/2 cups warm water,
• 4 tablespoons maple syrup,
• 1/2 cup chopped walnuts,
• oil (walnut oil, if you’ve got some) for greasing.

Combine the flour, salt and yeast in a large bowl. Stir the maple syrup in the warm water. Pour the liquid into the dry ingredients and stop when you’ve got a rough dough. Knead for a few minutes, then leave to rest for 20 minutes.

Start kneading again, sprinkling in the nuts. Carry on kneading until the dough feels smooth and elastic and then form into a ball.

Grease a bowl with oil; and turn the dough ball in the oil, so that the top is lightly slicked with it too. Cover the bowl with plastic wrap and leave to rise in the kitchen for 1 or 2 hours or until about doubled.

Punch the dough down, knead for 1 minute, and then form into a loaf. Set this loaf on a baking sheet, cover with a tea towel, preheat the oven to 210°C, and leave the dough for about 30 minutes or until puffy.

Score the loaf with a blade or a sharp knife and transfer to the oven. After 15 minutes, turn the temperature down to 180°C and give a further 20 minutes. Check the bread’s ready by rapping its bottom, then transfer to a wire rack to cool.

This bread goes especially well with blue cheese. Cut a slice, top with blue cheese and pop in the oven a few minutes until the cheese melts. Add a dollop of honey and enjoy!

You’ll find the complete round-up and participations of other bloggers here at Zorra’s!

Dans : Breads & Baked Stuff
Par popottepotes
Le 16 octobre, 2007
A 11:44
Commentaires :1