Onion-Walnut Bread

Preparation info
  • Yield:

    6

    loaves, 1 pound 5 ounces each
    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

The Spanish introduced both yellow onions and walnuts to California in the 1700s. Today, California produces about 90 percent of the world’s supply of the most common commercial walnut, the English variety.

Through the interaction of the tannin in their skins with the other ingredients and the metal in the mixing bowl, walnuts create a lavender-colored dough. If this is not desired, add the walnuts at the end, after most of the kneading is done. A stainless-steel bowl will also mini

Ingredients

Method