100 g (3 1/2 oz) 7/8 Cup walnut pieces
25 g (1 oz) 1/8 cup unsalted butter
275 ml (10 fl oz) 1 1/4 cups water
1 tbsp olive oil
3 cups (1 lb) 450 g strong white bread flour
1 1/2 tsp salt
2 tsp caster sugar (superfine granulated)
2 tbsp dried skimmed milk powder or granules
4 tbsp freshly grated Parmesan cheese
1 1/4 tsp instant or fast-acting dried yeast
glaze to taste
25 g (1 oz) 1/8 cup unsalted butter
275 ml (10 fl oz) 1 1/4 cups water
1 tbsp olive oil
3 cups (1 lb) 450 g strong white bread flour
1 1/2 tsp salt
2 tsp caster sugar (superfine granulated)
2 tbsp dried skimmed milk powder or granules
4 tbsp freshly grated Parmesan cheese
1 1/4 tsp instant or fast-acting dried yeast
glaze to taste
method
1. Break up the walnuts into smaller pieces with your fingers and fry slowly in a small saucepan with the butter until golden. Leave to cool.
2. Pour the water into the breadmaker bucket, then add the oil and half the flour. Sprinkle with the salt, sugar, dried milk and Parmesan followed by the walnuts and the butter in which they were fried.
3. Cover with the remaining flour and mound the yeast into the centre.
4. Fit the bucket into the breadmaker and set to the programme recommended in the manual (usually basic white or No 1).
5. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
6. If liked, brush with the selected glaze.
7. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
2. Pour the water into the breadmaker bucket, then add the oil and half the flour. Sprinkle with the salt, sugar, dried milk and Parmesan followed by the walnuts and the butter in which they were fried.
3. Cover with the remaining flour and mound the yeast into the centre.
4. Fit the bucket into the breadmaker and set to the programme recommended in the manual (usually basic white or No 1).
5. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
6. If liked, brush with the selected glaze.
7. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
