Admin
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Number of posts : 4171
Age : 65
Location : Texas
Registration date : 2008-10-24
 | | Subject: Casserole Bread Sat Nov 08, 2008 1:56 am | |
| Casserole Bread 1-4 ounce can walnuts (about 1 cup)1/4 cup packed brown sugar1-1/2 teaspoons salt1 package active dry yeastAbout 2-1/2 cups all purpose flour1/3 cup honey4 tablespoons margarine or butter (1/2 stick)Milk 1 large egg2-1/4 cups whole-wheat flour Bake 3-1/4 hours before serving or early in the day Coarsely chop walnuts in 10inch skillet over medium heat, toast walnuts, stirring often, until walnuts are golden brown In large bowl, combine brown sugar, salt, yeast, and 1-1/2 cup all purpose flour. In 1 quart saucepan over low heat, heat honey, margarine or butter, 1 cup milk, and 1/2 cup water until very warm (120 to 130F). Margarine or butter does not need to melt. With mixer at low speed, beat liquid into dry ingredients just until blended. Increase speed to medium, beat 2 minutes. Occasionally scraping bowl. Beat in egg and 1/2 cup flour to make a thick batter, beat 2 minutes. With spoon, stir in toasted walnuts, whole-wheat flour, and remaining 1/2 cup flour (adding more flour if needed) to make a stiff dough that leaves side of bowl Cover bowl let dough rise in warm place (80-85F) until doubled, about 1 hour Preheat oven to 350F. Grease 1-1/2 quart casserole. Stir down dough, with greased fingers, shape dough into ball and place in casserole, turning dough over to grease top. With single-edge razor blade or sharp knife, cut 3 or 4 slashes on top of bread, brush top with some milk Bake bread 50 to 55 minutes, covering bread with foil last 20 minutes if necessary to prevent over-browning. Remove loaf from casserole, cool on wire rack. Makes 1 round loaf, about 12 servings | |
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