Walnut-Onion Herb Bread
A bread recipe for Walnut-Onion Herb Bread.
Ingredients
- 1 1/4 tb Active dry yeast
- 2 tb Sugar
- 1 c Warm water (105-115)
- 1 c Warm milk (105-115)
- 1 Egg
- 2 ts Salt
- 2 tb Walnut oil or unsalted butter
- 4 1/2 c Flour
- 1/3 c Minced white onion
- 2/3 c Coarsely chopped walnuts
- 1 1/2 tb Dried dill
Instructions
- 1
In a small bowl, sprinkle the yeast and a pinch of sugar over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
- 2
In a large bowl, combine the milk, remaining sugar, egg, salt, oil or butter, dill and 1 1/2 cups flour. Beat with a wisk or heavy duty mixer until smooth.
- 3
Add the yeast mixture and remaining flour 1/2 cup at a time, beating vigorously about 2 minutes. Batter will be sticky.
- 4
Cover with plastic wrap and let rise in a warm area until doubled in bulk, about 1 hour.
- 5
Sprinkle the onion and walnuts over the top of the batter and stir down, beating vigorously to evenly distribute.
- 6
Turn into a well greased 3-quart casserole or souffle dish, 9-inch springform pan, or 9-inch kugel tube mold. Cover loosely with plastic wrap and let rise in a warm area until doubled in bulk, about 30 minutes.
- 7
Preheat the oven to 375 degrees. Bake in the center of the oven until the top is crusty brown, hollow when tapped and a cake tester inserted into the center comes out clean, about 45-50 minutes.
- 8
Run a sharp knife around the sides of the pan and turn out of the pan onto a rack to cool right side up.