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Walnut Bread Recipes



Walnut Nut Bread



Ingredients

 


 

  1. 2 cups white sugar
  2. 2 eggs
  3. 2 tablespoons cooking oil
  4. 1 teaspoon vanilla extract
  5. 4 cups all-purpose flour
  1. 2 teaspoons baking soda
  2. 1 teaspoon salt
  3. 1 teaspoon ground cinnamon
  4. 2 cups buttermilk
  5. 1 cup chopped walnuts
  6. Add all ingredients to list

 

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pas.
  2. In a large bowl, stir together the sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture alternately with the buttermilk just until mixed. Stir in the walnuts. Divide the batter evenly between the two pans.
  3. Bake for 55 minutes in the preheated oven, until a toothpick inserted into the crown comes out clean. Allow the bread to cool for about 10 minutes before removing from the pans, and wrap in aluminum foil.
Ingredients
  • 2 ⅓ cups/225 grams chopped walnuts
  • 2 teaspoons/7 grams active dry yeast (1 packet)
  • 1 tablespoon/15 grams sea salt
  • 3 tablespoons/45 milliliters maple syrup
  • 4 tablespoons/60 milliliters walnut oil
  • 2 cups/250 grams whole-wheat flour
  • 3 cups/375 grams bread flour
  • Coarse cornmeal, for dusting baking sheet
Preparation
  1. Toast walnuts in an oven or under the broiler. Set aside to cool.
  2. Place yeast in a large mixing bowl. Mix salt into 2 cups (473 milliliters) lukewarm water. Stir into yeast. Stir in maple syrup and 2 tablespoons oil.
  3. Measure 1 cup of the toasted walnuts, place in a food processor with 2 tablespoons of the whole-wheat flour and process until finely ground. Add to bowl along with remaining whole-wheat flour. Stir with a wooden spoon.
  4. Add bread flour 1/2 cup at a time until dough forms and leaves the sides of the bowl. (At this point you’re better off mixing with your hands.) Turn dough out onto a floured work surface. Continue adding bread flour, kneading as you go, until you have a dough that’s a bit on the soft side, only slightly sticky and easy to handle.
  5. Clean out your bowl, coat it with 1 tablespoon oil, and place dough back into the bowl, turning it so it’s oiled all over. Cover with a cloth and set aside to rise until doubled, about 1 1/2 hours.
  6. Punch the dough down, add remaining toasted walnuts and lightly knead them into the dough. Dust a spacious baking sheet with cornmeal. Divide the dough in half, shape into 2 balls and place on the baking sheet. Cover loosely and let rise for an hour.
  7. Place the oven rack in the lowest position and heat oven to 450 degrees. Slash the tops of the breads with a razor or a lame (a baker’s blade). Do not be tentative about this step; your slashes should be a good half-inch deep, done with a firm, even hand.
  8. Place the baking sheet in the oven. Throw a handful of ice cubes on the floor of the oven to create steam. Bake 20 minutes. By this time the breads should be a nice honey-brown. Brush them with remaining 1 tablespoon oil, reduce heat to 350 degrees, add more ice cubes and bake about 25 minutes longer, until the breads are well browned and sound hollow when tapped. Allow to cool at least 1 hour before cutting.





The Get out of the Kitchen and Write Recipe!

 I haven't posted a recipe for a while but this one deserves to be shared. With the weather changing and the barbecues being covered for the season, here's a way to bring it back indoors. Plus there's those of us who are supposed to be doing other things and this easy recipe will free up some necessary and crucial time. 



Crock-pot Pulled BBQ Chicken

There are several ways to serve this and the easiest one is to cut apart Kaiser Rolls or make sliders with those delicious Hawaiian rolls. Our favorite is to serve it with coleslaw and cornbread.

Chicken can be tricky to prepare unless you’re a full time chef. I’ve had amazing looking barbecue that ended up being red on the bone at fancy restaurants or chewy and burnt when well-meaning relatives wanted to grill. So here’s the scoop, if you like BB-Q, use your favorite bottled sauce and watch the magic begin.

 

6 chicken breasts (frozen ones are okay)

1 18oz bottle of your favorite barbecue sauce

¼ cup of vinegar

1-teaspoon red pepper flakes or a chopped jalapeno.

¼ cup brown sugar

1 teaspoon garlic powder or two chopped cloves of fresh garlic.

(Optional health boost--I also add one stalk of thin sliced celery and thin slices of carrot that will not be noticed by even fussy eaters)

Mix everything but chicken.

Place chicken in crock-pot.

Pour sauce mixture over chicken

Cook on low for 6 hours.


Shred chicken with fork and scoop onto rolls. Yum.


Eve Gaal