 |
Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 16 |
|
From Cooking Light Have not made this yet Times are approximate and prep time includes rise times Ingredients:
3 tablespoons sugar |
2 1/4 teaspoons dry yeast |
1 cup warm water (100 to 110 f) |
1 tablespoon toasted walnut oil |
10 2/3 ounces bread flour, divided (about 2 1/4 cups) |
4 3/4 ounces whole wheat flour (about 1 cup) |
1 1/2 teaspoons salt |
cooking spray |
1/2 cup coarsely chopped walnuts, toasted |
2 tablespoons yellow cornmeal |
1 tablespoon nonfat milk |
1 large egg white |
Directions:
1. Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in oil. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 9.5 ounces (about 2 cups) bread flour, whole wheat flour, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until dough is smooth and elastic (about 5 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; knead in walnuts. Shape dough into a 9-inch round on a lightly floured surface. Place dough on a large baking sheet sprinkled with cornmeal. Cover and let rise 1 hour or until doubled in size.
3. Preheat oven to 350°.
4. Uncover dough. Combine milk and egg white; brush over dough. Score dough by making two diagonal slits with a sharp knife; make two diagonal slits in the opposite direction to create a crosshatch pattern. Bake at 350° for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Cool on a wire rack.
|
|