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Granny White
Tuscan Walnut Bread
2
1
1
1
5
cups warm water, 105−115 degrees F.
envelope dry yeast
tablespoon salt
/2 cup walnuts, chopped
cups bread flour
Whisk 2 cups warm water and 1 envelope dry yeast in large bowl
until yeast dissolves. Let stand 10 minutes. Mix in enough flour
1
cup at a time to form dough that is too stiff to stir. Turn out
dough onto floured surface and knead in enough remaining flour to
form soft, smooth dough. Continue kneading until smooth, elastic
and slightly sticky, about 5 minutes.
Lightly oil large bowl. Add dough, turning to coat. Cover and
let rise in warm draft−free area until doubled in volume, about 1
1
/2 hours.
Preheat oven to 350 degrees F. Lightly flour 2 baking sheets.
Gently turn out dough onto lightly floured work surface (do not
allow dough to deflate). Using long sharp knife, cut dough into
3
equal pieces. Gently stretch each piece into elongated loaf
shape (do not allow dough to deflate). Transfer to prepared baking
sheets, spacing 2 inches apart. Bake until loaves sound hollow
471
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