EASY WALNUT BREAD RECIPE RECIPES

Steps:

• Preheat oven to 350°F - Spray two mini loaf pans or one 8x4 loaf pan.
• Combine dry ingredients (except optional 1/4 cup nuts) in a med size bowl; set aside.
• Crack the egg into a measuring cup and stir to break yolk.
• Add milk up to the 3/4 cup mark; then add vanilla and oil.
• Make a well in the flour mixture and pour wet ingredients into the dry ingredients.
• Mix until combined. Don't over mix. If batter is very stiff add an additional tbsp milk.
• Transfer batter to prepared pan(s).
• Sprinkle on optional 1/4 cup chopped nuts and lightly press down so they adhere.
• Bake for 38 minutes or until tested done.
• Cool on a rack for 1/2 hour. While still warm, wrap well and let set overnight for best texture. Can be frozen.
• Variations: Pecans/rum extract; Coconut/vanilla or coconut extract; Almonds/almond extract.

Steps:

• Place oats in a food processor; pulse 8 times or until coarsely chopped. Combine chopped oats and 1 cup boiling water in a medium bowl; let stand 10 minutes, stirring occasionally.
• Dissolve yeast in 1/4 cup warm water in the bowl of a stand mixer; let stand 5 minutes. Add buttermilk to oat mixture, stirring to combine. Stir in honey and oil. Add the oat mixture to yeast mixture; mix with dough hook attachment until combined. Weigh or lightly spoon 5 ounces all-purpose flour (about 3 cups) and whole-wheat pastry flour in dry measuring cups; level with a knife. Combine flours with salt. Add flour mixture to buttermilk mixture. Mix dough at medium speed 10 minutes or until smooth and elastic, adding remaining all-purpose flour, 1/4 cup at a time, to prevent dough from sticking to sides of bowl. Add walnuts; mix at medium speed just until combined.
• 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, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
• Preheat oven to 400°.
• Punch dough down; divide in half. Divide each half into 3 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a 14-inch rope. Place 3 ropes lengthwise on a baking sheet coated with cooking spray (do not stretch). Pinch ends together at one end to seal. Braid ropes, and pinch loose ends together to seal. Repeat procedure with remaining dough to form another braid. Cover and let rise 30 minutes or until doubled in size.
• Spritz top and sides of loaves lightly with water from a spray bottle. Bake on center rack of oven at 400° for 28 minutes or until deep golden brown. Remove from pan; cool on wire rack.