Walnut loaf

Hi friends! It’s been a while since I’ve posted a yeast bread recipe so here’s one for a deliciously fluffy walnut loaf.

Why walnuts? Well, first of all, they’re delicious, and second of all, they’re good for your brain! That’s why they are shaped like one right?

If you are a fan of soft fluffy breads, this is the loaf for you. I know that most walnut loafs are made aritsan style with a crispy crust on the outside but I decided to go with a sandwich loaf style bread instead. My favorite way to have this is toasted and filled with cream cheese which offsets the toastiness of the walnuts.

Walnut loaf recipe

Ingredients

• 1/3 cup all purpose flour
• 1 cup water
• 5 cups all purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon active dry yeast
• 1/2 teaspoon sea salt
• 1 large egg
• 1 cup whole milk
• 1/4 cup butter
• 3/4 cup chopped toasted walnuts

Instructions

1. Create the tangzhong starter dough by whisking the 1/3 cup flour and water together in a medium pot over medium heat. Make sure you add the flour in first or it may get clumpy. Cook this on the stove top for 3 – 5 minutes until the mixture thickens making sure to stir often to prevent burning. Set aside to cool.
2. Bloom your yeast by combining the sugar, yeast and warm milk together in a small bowl. Set aside for 5 minutes until foamy.
3. Prepare the dough by combining the dough starter, 5 cups of flour, the yeast mixture, and egg in a large bowl. Using a dough hook attachment, knead the dough on low speed for 5 minutes or knead with hands for 10 minutes.
4. Knead in the softened butter until incorporated and the dough is smooth and pulls away from the sides of the bowl. Transfer the dough into a lightly greased bowl. Cover with a tea towel or plastic wrap and let rise in a warm place for 2 hours, or until dough is doubled in size.
5. Punch the dough down and knead in the chopped walnuts. divide it into 2 equal portions. Roll it out into a rectangle and then roll it up width-wise into a log. Place the log into your prepared loaf pans and let rise covered in a warm place for 30 minutes. Preheat oven to 350F
6. Brush the top of the loaf with milk or egg wash if desired. Bake at 350F for 35-40 minutes or until the top of the bread is golden brown and it sounds hollow when tapped.
7. Let cool in loaf pan for 5 minutes before removing. Allow the loaf to cool for another 8 – 10 minutes before slicing.