Honey Walnut Bread Recipe

 

AuthorSteve Nubie
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Walnuts are a highly nutritional food and this recipe makes the most of them. Half of the nuts are added during the mixing and kneading process to incorporate them into the bread, and the loaf is topped with whole pieces of walnuts after the rising cycle and before the baking cycle begins.

The honey gives the bread a natural sweetness which complements the nutty flavor. You can use either salted or unsalted walnuts depending on your taste. The addition of walnut oil heightens the walnut flavor but olive oil can be used as a substitute.

INGREDIENTS:
 1 cup warm water (110° F.)
 1 tsp salt
 1/3 cuphHoney
 3 tbsp walnut oil or olive oil
 4 cups bread flour
 2 tsp bread machine or active dry yeast
 1.50 cups walnut pieces
DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated including half of the nuts.

2

You don’t need the fruit and nut hopper or to wait for a beep. You want them crushed and incorporated to some degree.

3

When the mixing, kneading and rising cycles are complete place whole walnuts across the top of the unbaked loaf.

4

When done, remove the loaf and let it rest for 10 minutes and then slice and serve.

Ingredients

INGREDIENTS:
 1 cup warm water (110° F.)
 1 tsp salt
 1/3 cuphHoney
 3 tbsp walnut oil or olive oil
 4 cups bread flour
 2 tsp bread machine or active dry yeast
 1.50 cups walnut pieces

Directions

DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated including half of the nuts.

2

You don’t need the fruit and nut hopper or to wait for a beep. You want them crushed and incorporated to some degree.

3

When the mixing, kneading and rising cycles are complete place whole walnuts across the top of the unbaked loaf.

4

When done, remove the loaf and let it rest for 10 minutes and then slice and serve.

Honey Walnut Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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