Walnut Bread

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Preparation info

    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This is my favourite thing to have with cheese and, when it gets a bit stale, it’s just as appetising toasted with goat’s cheese on top. The mix resembles a thick batter when made, so don’t worry that it doesn’t look like a bread dough. For variation, add sultanas that have been soaked in warm water for half an hour and other dried fruit and nuts.


  • 200ml (7 fl oz) milk, at body temperature
  • 1 egg
  • 3 egg yolks
  • 30g (1oz) brown sugar
  • 20g (¾oz) fresh yeast
  • 300g (11oz) plain flour
  • 250g (9 oz) walnut halves
  • ½ teaspoon salt
  • A glaze made from 1 egg white mixed with 2 tablespoons milk


Set the oven at 200°C/400°F/Gas 6 and line a 25cm (10in) loaf tin with non-stick baking paper. In a large bowl mix the milk, eggs, sugar and yeast and leave to sit in a warm place for 10 minutes. Sieve the flour into the bowl and mix well. Add the nuts (and fruit if you’re using it – see below) and, last, the salt. Pour into the loaf tin and put in a warm place to prove (30-45 minutes).

When the mixture has risen to within 1cm (½in) of the top of the tin, gently brush with the glaze and place in the oven. After 5 minutes turn the temperature down to 170°C/340°F/Gas 3—4 and cook for a further 25 minutes. Keep an eye on the loaf and make sure the top doesn’t burn; if it does overbrown, lay a piece of tin foil loosely over it. The bread is cooked when a knife inserted into it comes out clean or when a gentle tap gives a hollow sound. Allow it to cool in the tin for 5 minutes and then tip on to a cake rack, remove the paper and leave to cool completely.