Preparation info

  • Makes


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 3 kg/ lb Farina O flour
  • 45 g/ oz sugar
  • 50 g/ oz salt
  • 250 g/½ lb melted butter
  • 1 glass extra-virgin olive oil
  • 200 g/7 oz yeast
  • 650 ml/ pt milk
  • carbonated mineral water
  • 400 g/1 lb walnuts, roughly chopped
  • egg wash


    Mix the flour, sugar, salt, melted butter and olive oil together. Dissolve the yeast in the milk. Add the milk and yeast to the flour mixture. Add the carbonated water.

    Knead the mixture until a smooth dough is obtained. Leave the dough to rise for hours. Knead the dough briefly and cut into 8 pieces. Pass each piece of dough through a pasta machine until an oblong is obtained, about cm/½ in thick.

    Spread each oblong with roughly broken walnuts and roll up. Place the rolls in hovis tins and leave to rise for 1 hour. Brush the dough with egg wash and bake for 30 minutes in an oven set at 190°C/375°F/gas 5. Place on the middle shelf.

    This bread can be made with different fillings, such as chopped olives, olive paste, dried tomato paste, garlic and rosemary. It may seem a lot of bread to make but it freezes well.