(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Bread Recipes 4 >  Walnut, Sweet Walnut Bread


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.




1080 Recipes (Spain)
Makes 1 loaf

• 1 1/2 tablespoons butter, softened, plus extra for greasing
• 1 egg
• 1 cup superfine sugar
• 2 1/4 cups all-purpose flour, plus extra for dusting
• 1 cup milk
• 1/2 cup currants, soaked in warm water for 20 minutes and drained
• 1 cup walnuts, coarsely chopped
• 1/2 teaspoon active dry yeast

Cream the butter with the egg and sugar.

Stir in half the flour in batches alternating with the milk. Add the currants and walnuts.

Mix the remaining flour with the yeast and stir in.

Turn out the mixture onto a floured surface and mix with your fingertips.

Generously grease a long loaf pan with butter and lightly dust with flour tapping out the excess.

Put the mixture into the pan and let stand in a warm place for 30 minutes until risen.

Meanwhile preheat the oven to 350°F. Bake for about 1 hour. If necessary cover the top of the loaf with aluminum foil during the cooking time to prevent it from burning.

Insert a wooden toothpick into the center of the loaf and if it comes out clean it is cooked. Remove the loaf from the oven and let cool in the pan for about 10 minutes then turn out onto a wire rack to cool completely.

Keep it wrapped in a damp dishtowel or aluminum foil for 24 hours before slicing and eating as this will improve the flavor.


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages