Walnut Honey Bread

---------- Recipe via Meal-Master (tm) v8.04

Title: Walnut Honey Bread
Categories: Breads
Yield: 1 servings

1 1/2 c Walnuts -- coarsely chopped
1/2 ts Active dry yeast
1 c Water -- 105-115 degrees
2 tb Water -- 105-115 degrees
3/4 c Basic bread sponge
5 tb Honey
1 1/2 tb Walnut oil
2 3/4 c All-purpose flour --
Unbleached
1/2 c All-purpose flour -- for
Kneading
1 tb Kosher salt
Cornmeal -- for sprinkling

Try using maple syrup instead of honey.

Can use olive oil instead of walnut.

Preheat the oven to 400 degrees. Place the walnuts on
a baking sheet, roasting until fragrant and golden
brown, about eight minutes. Cool.

In a bowl, dissolve the yeast in the water. Allow to
proof for three minutes.

Stir the sponge, honey and oil into the water,
breaking the sponge up using your hands or a spoon.

Add 2 3/4 cups of the flour and salt and mix, scraping
and folding until the dough gathers into a single
mass. Knead, in the bowl, until the dough becomes
soft and only slightly sticky, using the additional
flour gradually as necessary.

Turn the dough out onto a lightly floured surface, and
knead the nuts into the dough until they are evenly
distributed.

Place the dough in a lightly oiled bowl, cover with
plastic wrap and refrigerate overnight.

Halve the dough and shape each piece into a ball and
place on a flour-dusted kitchen towel. Cover with
plastic wrap and allow to rise in a draft-free
location for two hours.

Sprinkle a baking sheet generously with cornmeal.
Gently press one of the dough balls down on a lightly
floured surface and then reshape into a ball. Do the
same with the other risen ball. Place both balls,
with the seams on the bottom, on the baking sheet,
cover with plastic wrap and allow to rise until
doubled, in a draft-free location. This should take
2-3 hours.

Preheat the oven for at least thirty minutes along
with a baking stone or tiles on the middle rack to
425. Place a baking pan with decent sides on the
bottom shelf. Boil two cups of water. Using a razor
blade, make an 'X' in the top of each of the loaves.
Pour the boiling water into the baking pan. With a
quick jerk, slide the loaves off the sheet and onto
the stone.

Bake for 30-35 minutes until the loaves are hollow
sounding when tapped on the bottom. When done, cool
on a rack.

Recipe By : Amy Scherber, Food&Wine 2/93

From: owner-Mm-Recipes@idiscover.Net O

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