Walnut Bread


270g whole milk (70 + 200)
15g fresh yeast
500g bread flour (100+400)
15g honey
10g salt
120g walnuts
Olive oil
1 egg yolk
1 tbsp milk


  • Put 70g milk in TM Bowl and warm for 30 seconds at 37ºC on Speed 1.
  • Add fresh yeast and mix for 4 seconds on Speed 4
  • Add 100g flour and knead for 1 minute
  • Close with Measuring Cup and let it rise for 30 minutes

  • Add the remaining 400g of flour, honey, salt and the remaining 200g of milk. Knead for 3 minutes
  • Add walnuts and knead for 1.5 minutes
  • Transfer the dough into an oiled bowl, cover with plastic film and let it rise for 40 minutes

  • Divide the dough into 3 equal pieces. Form each one into a rope and then just do a simple braid. Pinch the ends to seal

  • Cover a cake tin with baking paper (I used an 11 x 30cm tin). Transfer your braided bread into the cake tin, cover with a damp tea towel. Let it rise for 1 hour

  • Beat egg yolk and 1 tbsp milk. Brush it on the top
  • Bake in preheated oven at 180ºC for 50-55 minutes
  • Get it out of the oven. Turn the oven OFF. Remove it from the cake tin. Let it cool on the wire racks in the oven.

Afiyet olsun...

It is adapted with some modifications from the recipe named as "Pane in Cassetta al Latte e Noci" in Tutta la Bonta del Pane by Sara Papa

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