Walnut Beer Bread

  • Portie: 4 personen
  • Kooktijd: 20 minuten
  • Bekeken: 839 x



  1. Heat the beer to 105 to 115 F
  2. and pour 1/2 cup into a small bowl
  3. Stir in the yeast and let stand 10 minutes
  4. Mix the flours, sugar and salt in a large bowl
  5. Make a well in the center
  6. Pour the yeast mixture, oil and remaining 1 cup beer into the well and stir until blended
  7. Knead dough on a floured surface until smooth and elastic, about 10 minutes, adding more flour if necessary
  8. Coat a large bowl with walnut oil
  9. Place the dough in the bowl and turn to coat with oil
  10. Cover with a damp towel and let rise in a warm place until doubled in bulk
  11. (You can also let the dough rise overnight in a cool place or in the refrigerator
  12. ) Punch dough down and knead in the onion and walnuts until evenly distributed throughout the dough
  13. Divide dough in half
  14. Divide each half into thirds
  15. Using your hands, roll each of the pieces into 12" long ropes
  16. Braid 3 ropes together to form a loaf
  17. Tuck the ends under and place on an 18 x 12" baking sheet
  18. Repeat with remaining dough, placing it on the same baking sheet
  19. Cover and let rise until doubled in bulk, 45 minutes to 1 hour
  20. Beat the egg and 2 tsp
  21. water in a small bowl
  22. Brush the tops of the loaves with the egg wash and sprinkle with rosemary
  23. Bake at 375 F
  24. until crusty and brown, 45 to 50 minutes
  25. Cool in the pans for 10 minutes
  26. Turn out onto wire racks and cool completely
  27. The authors write: "A hearty and rustic bread that makes an excellent picnic lunch with cheese, especially goat's milk cheese
  28. Take your favorite full-bodied red wine along
  29. " From _The Silver Palate Good Times Cookbook_ by Julee Rosso and Sheila Lukins
  30. New York: Workman Publishing Company, Inc
  31. ,

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