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This recipe for WALNUT BREAD, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Tefft
Added: Sunday, September 24, 2006


1 pkg. dry yeast

1 t. sugar

c. warm water (105-110 degrees)

1 c. milk

3 T. butter

2 t. salt

44 c. flour

1/3 c. ground walnuts

c. coarsely chopped Walnuts

1 egg white, slightly beaten

Toppings: poppy seeds, sesame seeds, caraway seeds, grated Parmesan cheese, coarse salt

1. Dissolve yeast and t. sugar in water. Let stand until bubbly, 5 minutes. Heat remaining sugar, milk, butter, salt in saucepan to melt butter. Cool in large bowl until warm (105 110 ). Add yeast. Stir in 2 c. flour and ground nuts. Beat until smooth. Add enough flour to make soft, sticky dough.

2. Knead on floured surface until smooth and elastic, 10 minutes, adding more flour as needed. Place in large greased bowl; turn to coat. Cover; let rise until doubled in volume, 12 hours. Poke with finger; indentation should remain. If dough pushes out, let rise more.

3. Punch dough down. Pinch off one-third. Pat remainder into 8-inch circle. Sprinkle with chopped nuts; press in gently. Fold edges over to meet in center. Shape into ball; pinch center together. Turn smooth side up. Push fingertips into center, gently pulling loaf apart to form 2-inch hole; pinch center edges together. Place on greased cookie sheet.

4. Divide reserved dough into 5 equal pieces. Roll each into thin, 12" rope; fold each in half; twist end together. Arrange on loaf top, spacing evenly, tuck ends under loaf. Cover with towel. Let rise until doubled in volume, 1 hour.

5. Brush loaf with egg while. Sprinkle each section with a different topping.

6. Bake in preheated hot oven (400 ) for 15 minutes Lower to 350. Bake 15 to 20 minutes until golden brown and hollow sounding when tapped.




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