Thursday, January 10, 2008

little eukaryotes...

I started working with yeast a few months ago, baking my first loaf of bread - honey oat. I then proceeded to make a second loaf of honey oat the next day, then a batch of French bread, then cinnamon rolls, raised cakes, Chinese-style buns, etc. I was pretty much hooked on working with yeast. I love kneading the dough, working it from a sticky mess to elastic smoothness; I love the smell of rising bread.

Finding myself deprived of bread when I came home, I set out to make myself something. I turned to my trusted recipe with a few modifications.

Honey Walnut Bread
make 1 9x5 loaf

1 1/4 cup warm water
2 tbsp oil
1 tsp salt
3 1/4 cup all purpose flour
4 tbsp honey
1 1/2 tsp active dry yeast
1/3 cup walnuts, chopped

Dissolve honey in warm water, add oil, and sprinkle over yeast. Mix until yeast has dissolved and let sit for a few minutes until foamy. In a separate bowl, combine flour and salt. Add yeast mixture to dry ingredients and knead for 10-15 minutes, until dough is elastic and smooth. Cover and let rise in a warm area until double in size. Punch dough down and add in walnut. Place dough into bread pan and let rise again. Bake in 350 degrees preheated oven for 35 minutes. Brush top with a mixture of honey and milk during the last 10 minutes of baking to obtain a golden and sweet crust.

I used the bread for eggs-in-a-basket the next morning.
I like the yolk runny :)

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