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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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Posting because I would like to try this recipe on the weekend and want to be able to locate it.... I am so good at misplacing recipes torn out of the newspaper! Recipe courtesy of B. Mills & A. Ross of Desperation Dinners column in the Raleigh NC News & Observer. Ingredients:
2 teaspoons active dry yeast (or 1 1/4 t quick rise or bread machine yeast) |
3 cups bread flour |
1 1/4 cups water, plus |
1 tablespoon water |
1 tablespoon extra virgin olive oil (may sub walnut oil for a nutty flavor) |
1 1/4 teaspoons salt |
1 teaspoon sugar |
1 cup coarsely chopped toasted walnuts (see note below) |
cooking spray |
Directions:
1. Place ingredients in bread machine according to the manufacturer's instructions.
2. Select the DOUGH cycle.
3. Spray loaf pan or baking sheet with cooking oil spray.
4. When DOUGH cycle is complete, sprinkle flour on a clean surface.
5. Turn out dough and punch down a couple of times, turning to cover surface of dough with flour.
6. Pull & stretch dough into oblong shape, cut in half, and flour cut ends.
7. Form each half into oblong baguette shape - or form two round shapes.
8. Cover, let rise at room temp for 30-50 minutes or til doubled in size.
9. If your room is cold, place cold oven with oven light on.
10. Preheat oven to 425*.
11. Using scissors, snip three slashes in the top of each loaf that are about 1 deep and 1.5 across.
12. Place in hot oven.
13. Spray sides of oven with a little water.
14. Bake uncovered until bread is golden brown, appx 25-35 minutes.
15. Spray oven again with a little water after about 10 minutes, if desired.
16. If not eating immediately, cool loaves on wire rack.
17. NOTE: Walnuts can be toasted in the microwave. Place them in a microwave safe dish and nuke on HIGH until fragrant, stopping every 30 seconds to stir and rotate the dish. The exact time will vary depending on the microwave's power but figure 3-4 minutes.
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