ISO: ISO: Walnut Bread, savory, using yeast, T & T ???

[luisa_calif]

[No message]

 

[randi]

try this one Luisa, it's T&T and makes a wonderful walnut bread. smileys/smile.gif

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=30157

 

[luisa_calif]

Thanks! Are the walnuts toasted first? Can I use any type of milk (say non-fat?)

 

[randi]

they're not usually toasted but I would think a "light" toasting would enhance the flavor. I would

go with regular milk. I'm guessing that the milk fat adds to the bread. try it as written first and then try with a low-fat and see how it works. I don't think I would use a non-fat.

the flavor and texture are simply wonderful.

enjoy smileys/smile.gif

 

[luisa_calif]

The reason I ask about the milk is that non-fat is in the fridge. Regular milk would mean a trip to

the store...otherwise I have all the ingredients on hand. I guess I'll just do it tomorrow or later.Thanks again.

 

[joe]

Here's Julia's, which I make all the time

Since I posted this recipe, I've switched to making it in a mixer instead of the processor. Starting with the starter and milk, beating in the dry ingredients, adding soft butter last, and kneading with the dough hook.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=28093

 

[luisa_calif]

t5hanks, now I have TWO to try...thank goodness I have plenty of walnuts!

Thanks! (I have smushy fingers today.)