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Ингредиенты
- 1 pkt Active dry yeast
- 1/4 c. Light brown sugar, packed
- 1 c. Hot water (105F-to-115F)
- 3 c. Bread flour
- 1/2 c. Whole wheat flour
- 1 tsp Salt
- 3 Tbsp. Walnut or possibly vegetable oil
- 1 1/2 c. Walnut pcs, toasted
- 1 lrg Egg, frothed with fork
- 1/2 tsp Salt
Инструкции
- STIR YEAST AND SUGAR into hot water; let stand till foamy, about 5 min. Put both flours, salt and oil into food processor work bowl fitted with metal blade. Turn processor on to combine mix. With processor running, slowly add in yeast mix. Mix till dough cleans sides of bowl. If dough is too sticky, add in more flour by the Tbsp., working it in before adding more. If dough is too dry and crumbly, add in more water by the tsp., working it in before adding more. Once desired consistency is reached, process dough till well kneaded, uniformly supple and elastic, about 40 seconds. Add in walnut pcs and process for 10 seconds. Remove blade. Then remove dough from bowl and press all loose walnuts into it.
- Transfer dough to large plastic bag, squeeze out air and seal at top. Place dough in bowl. Let rise in hot spot till doubled, about 1 hour. Oil baking sheet. Punch dough down and shape into smooth ball. Place round side up on baking sheet. Cover loosely with oiled plastic. Let rise in hot spot till doubled, about 1 hour. 15 min before baking, preheat oven to 400F, with rack in center of oven. When loaf has doubled, slash loaf for surface design. Lightly brush with glaze. Bake till loaf is deeply browned and sounds hollow when rapped on the bottom, about 35 min. Immediately remove from pan to cold on rack.
- NOTE: (To toast nuts, spread single layer on jelly roll pan and bake in 350F oven till fragrant and toasted, 8-to-10 min, watching carefully to avoid burning)
- Makes 1 Loaf
