conversion

This summer we decided to throw a house warming party. In my usual style of "let's-make-everything-even-the-ice-cream," I decided to try a new recipe for walnut bread. Somehow, everything managed to come together, even after slamming my finger in the back door. I shaped them as rolls for ease of eating and made a little honey butter to go along. The rolls were very tender and full of walnut flavor. Even our aunt liked them, and she has on several occasions declared a dislike of bread with nuts. So both the party and the bread were a success and the bread has become the staple of our house -- enjoyable as french toast and even for sandwiches.

California Walnut Bread
adapted from The Bread Bible

Sponge

2 Tbl yeast
1/4 c warm water (105-115F)
2 c unbleached bread flour
3 T honey
2 c milk at room temperature

Beat all ingredients above in a large bowl for 1 minute and let sit for 1 hour until bubbly.

Dough

1 1/2 c walnuts
1/2 c walnut oil (check health food stores if you have trouble finding it)
1 Tbl salt
3 c bread flour (I use 1 c of whole wheat flour + 2 c white flour)

Toast walnuts in 350 oven for 3 minutes, and let cool. Add oil, salt and 1 c flour to sponge and stir to combine. Then add the walnuts (chop them first) and remaining flour (1/2 cup at a time) until dough is soft and shaggy.

Knead dough on counter until smooth and springy (about 4 minutes). You can add a little more flour if needed. You can also mix and knead by machine, which takes almost the same amount of time. Place kneaded dough in greased container and let rise until doubled, about 1 and 1/2 hours.

Deflate the dough. Divide in to 2 or 3 portions (for loaves). Either shape loaves free form, or place in a loaf pan. If you want to make rolls, divide into 5 portions and then divide each fifth into four smaller portions, to make 20 rolls. You can cut the tops of the loaves or rolls in an X pattern if you like. Cover and let rise 30-45 minutes, just until doubled in size.

Preheat oven to 375 and bake (35-40 minutes for loaves, 15-18 minutes for rolls). Bread should be nicely browned and sound hollow when tapped.