From: jduston@tigger.prime.com (Jack Duston)
Newsgroups: rec.food.cooking
Subject: RECIPE: Black Walnut Bread
Keywords: walnuts bread
Date: 10 Dec 92 16:31:44 GMT
Reply-To: jduston@tigger.prime.com (Jack Duston)
Organization: Computervision, Bedford MA


	I don't remember who asked, but someone wanted recipes for some
black walnuts that they didn't know what to do with.  Here is a recipe
taken from Bernard Clayton's New Complete Book of Breads.  There are 17
other bread recipes in the book that call for walnuts, if you have a lot
of nuts to use up!  (Paraphrased at points to save on typeing.)
	This book has 300 recipes in it, if you can't find anything you like,
then you are one fussy person!  Just got this book myself and hope to be
baking my first loaf soon.  (Thanks to all who replied to my post!).


	Black Walnut Bread
	------------------

	Black Walnut Bread is as delicious as it is unusual, a combination
of black walnuts, with their dark, smoky taste, and onions.  The recipe
came from Burgundy in France many generations ago.
	The taste is so different that it will take a moment or so to realize
yes, it is delicious.  If black walnuts (quite expensive and difficult to find)
are not at hand, make the loaf with English walnuts.  The taste will not be the
same, of course, but good nevertheless.

INGREDIENTS	1 package dry yeast
		1 tsp salt
		5 to 6 cups bread flour, approximately
		2 cups hot milk (120-130 deg)
		1/2 cup (1 stick) butter, room temp.
		3/4 cup minced onions
		1 cup chopped black walnuts (or English walnuts)
		1 egg, beaten, mixed with 1 Tbsp milk

BAKING SHEET	1 baking sheet, Teflon, or greased and sprinkled with cornmeal.

BY HAND		In a large mixing or mixer bowl blend together the yeast, salt,
OR MIXER	and 2 cups flour. Pour in the hot milk and stir to make a light
12 mins		batter. Add the butter. Stir vigorously with a wooden spoon -or
		with the mixer flat beater- until the butter has been absorbed
		into the batter. Add flour, 1/2 cup at a time, stirring all the
		while with a wooden spoon until the dough forms a mass that can
		be lifted from the bowl and placed on the floured work surface.
		(The dough may be left in the mixer bowl if the kneading is to
		be done with the dough hook.)

KNEADING	If by hand, knead the dough with a strong push-turn-fold motion.
8 mins		If using a mixer knead with the mixer dough hook.  If the dough
		is sticky, sprinkle liberally with flour.  As it is kneaded it
		will become smooth and elastic. Break the kneading rhythm occas-
		ionally by lifting the dough above the work surface and throw-
		ing it crashing down. Good for the formation of the gluten.
		Knead by hand or with the dough hook for 8 mins. 

BY FOOD PROCESSOR       Skipping to save typing.
8 mins
KNEADING
45 secs			(Yes, that is correct.)

FIRST RISING	Drop the dough into a greased bowl, cover with plastic wrap,
1 hour		and set aside at room temp to double in volume, about 1 hour.
		(If prepared with a new fast-rising yeast and at the recom-
		mended higher temp, reduce the rising times by about half.)

SHAPING		While the dough is rixing, prepare the onions and walnuts. Mix
20-30 mins	together in a small bowl and sprinkle with flour to keep the
		bits seperate.

		Place the dough on the work surface and knead for a moment or
		so to collapse the dough.  Push the dough level.  Place half
		the onion-nut mixture over the surface of the dough, and turn
		in the edges to completely cover the onion and nut pieces. 
		Knead and work the dough until the onion and nuts disappear.
		Flatten the dough again and spread the balance of the mixture
		over it. Knead and work the fough until the pieces are 
		scattered evenly throughout the dough.

		Cover the dough with a towel or plastic wrap ad let rest for
		10 or 15 mins to relax the dough.

		Cut the dough into 2 equal pieces.  Shape each into a ball
		and place on the prepared baking sheet. Press to flatten
		slightly, and cut a design on the top with a sharp knife or
		razor blade.

SECOND RISING	Cover the loaves with plastic wrap or a towel and let rise for
45 mins		about 45 mins, or until the dough has nearly doubled in volume.

PREHEAT		Preheat the oven to 375 deg. 15 or 20 mins before baking.

BAKING		Remove the covering from the dough and brush with the egg
375 deg		glaze.
40 mins
		Place in the moderately hot oven and bake until the crust is
		a golden brown, and the loaf sounds hard and hollow when it is
		turned over and thumped with a forefinger,  40 minutes.
		(If using a convection oven, reduce heat 50 deg.)

FINAL STEP	The aroma of the nuts and onions baking in the loaves will
		have aroused appetites, but fend them off until the bread
		has cooled.
		Delicious toasted.

Disclaim is mine, go get your own claim!	
Jack Duston - Computervision  Bedford, MA	<-- I'm living in a Land of
I'd rather be playing 19 holes.			    Confusion.    -P Collins
Newsgroups: rec.food.cooking