WALNUT-OLIVE BREAD
Provided by Steven Raichlen
Time 2h55m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Combine the yeast, sugar and water in a bowl, and let stand for 5 minutes. When the mixture is foamy, stir in the remaining ingredients. Knead the dough for 8 to 10 minutes in a mixer with a dough hook or by hand until it is smooth, shiny and elastic. (The dough can also be made in a food processor.) Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in bulk.
- Punch the dough down, roll it into 2 oblongs (about 8 inches long, 4 inches wide and 3 inches high), and place in oiled loaf pans. Let rise for 30 minutes or until doubled in bulk.
- Preheat the oven to 375 degrees.
- Bake for 25 to 35 minutes, or until the crust is crisp and the loaf sounds hollow when tapped. Let cool before slicing.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 220 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED GARLIC, FETA AND WALNUT DIP, TOASTED FLAT BREAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven.
- Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra-virgin olive oil and serve.
- When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes.
WALNUT BREAD
The walnut flavor really comes through in this nicely textured loaf from Ginny Rice of Oshkosh, Wisconsin. "It's delicious, moist and excellent for toasting," she adds.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 9
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts :
WALNUT BREAD
The affinity of walnuts and whole wheat plays out well in this fairly simple loaf. I ramped up the walnut component by mixing in toasted pieces, including ground nuts along with the flour and even adding some walnut oil to the dough. Making this bread is straightforward enough for the home cook to master, and using a mere pinch of yeast will give the dough a nice rise. This dough would also welcome raisins, olives or pieces of figs along with the walnuts. I have found that the best way to introduce ingredients like these is to knead them in after the first rise.
Provided by Florence Fabricant
Categories project, appetizer, side dish
Time 3h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Toast walnuts in an oven or under the broiler. Set aside to cool.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
GRILLED WALNUT OLIVE-BREAD WITH EXOTIC MUSHROOMS
Provided by Steven Raichlen
Categories pizza and calzones, appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the grill until it is quite hot.
- Cut the bread into 8 3/4-inch-thick slices. Lightly brush each slice with olive oil. Wash and trim the mushrooms. Thread the mushrooms on skewers by size (large ones together on one skewer, small ones on another). Brush the mushrooms with oil, and sprinkle with garlic, salt and pepper.
- Just before serving, grill the mushrooms over high heat for 1 to 2 minutes per side, or until cooked. Grill the bread slices for 30 seconds per side, or until toasted. Put the bread on warm plates, and top each slice with with mushrooms. Garnish with parsley sprigs, lemon wedges and thin shavings of cheese.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 446 milligrams, Sugar 5 grams, TransFat 0 grams
OLIVE NUT BREAD
One of my Nanny's favorite holiday breads. This needs to stand for 20 minutes before baking, so I do not preheat my oven until I have put the dough in the pan, that way the oven is ready right as the dough is ready to go in. My Grandpa loaves this toasted and spread with cream cheese.
Provided by Nessa
Categories Breads
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Sift together in a large mixing bowl the flour, sugar, baking powder, and salt.
- In a small bowl, mix the milk and egg. Add this to the dry ingredients and stir until just moistened.
- Stir in olives, walnuts, and pimento. Mix thoroughly.
- Pour into greased and floured 9x5x3 loaf pan.
- Preheat oven to 350.
- Let the bread stand in pan for 20 minutes before baking.
- Bake for 1 hour.
- Let stand for 5 minutes before removing from pan.
Nutrition Facts : Calories 240.3, Fat 9.3, SaturatedFat 1.5, Cholesterol 24.6, Sodium 305.3, Carbohydrate 33.8, Fiber 1.6, Sugar 7.1, Protein 6.5
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