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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Walnut & Herb Batter Bread Recipe

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This recipe for Walnut & Herb Batter Bread is from What's Cooking At The County?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ tbsp. active dry yeast
1 c. warm water (105 - 115º F)
2 tbsp. brown sugar
3 tbsp. chopped fresh parsley
1 tbsp. chopped fresh tarragon
4 ½ c. unbleached AP flour
Pinch of sugar
1 c. warm milk
1 tbsp. salt
2 tbsp. chopped fresh basil
1 clove minced garlic
¾ c. chopped walnuts (or whole sunflower seeds)
Directions:
Directions:
In a small bowl, sprinkle yeast and a generous pinch of sugar over warm water. Stir to dissolve and let stand until foamy; about 10 minutes. Combine milk, brown sugar, salt, chopped herbs, and 1 ½ cups flour. Beat until smooth. Add the yeast mixture and mix well. Add the remaining 3 cups of flour and beat vigorously until the batter is smooth but sticky and very dense.
Cover with oil sprayed plastic wrap and put in a warm place to rise. When doubled in size (approx. 45 - 60 minutes), sprinkle with walnuts or sunflower seeds and stir down vigorously to distribute the nuts.
Turn the batter into a well greased 1 ½ qt. casserole or 9 in. spring form pan. Cover and let rise until even with top of pan.
Bake at 375º F for 50-60 minutes. Turn out of pan to cool.
Options: Use bread flour and vary amounts of herbs. Use more flour until dough is knead-able and treat as regular bread dough, or use more liquid so dough is not sticky and put in ring tube pan.
Personal Notes:
Personal Notes:
Makes one 9 inch loaf, brown and crusty.

 

 

 

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