Advertisement
Walnut Bread
Preparation info
- Makes about
6
small loaves - Difficulty
Easy
Appears in
By Shaun Hill
Published 1990
A variety of granary bread, flavoured by rosemary and browned butter as well as walnuts. This bread suits both creamy and blue cheese. As with most breads it freezes well.
Ingredients
½ oz 15 g a pinch
Method
- Warm 2 tablespoons of water to blood temperature — just past lukewarm – and mix the yeast and salt into it. Leave in the warm to froth.
- Heat the butter in a small pan with the rosemary until the butter starts to brown. Add the sugar and then the warmed milk.
- When this has cooled to lukewarm, strain on to the yeast in a large bowl, and add the granary flo
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe