|
|
|
French Filbert or Walnut Bread
|
|
|
1
Reviews
|
|
By:
Cecil Neel
|
|
French Filbert or Walnut Bread Recipe is the bread that in France accompanies an after meal cheese course made with yeast, sugar, salt, butter, flour, chopped filberts and egg white.
|
INGREDIENTS
|
|
2 packages active dry yeast
|
|
2 cups warm (105° to 115°F)
water
|
|
2 teaspoons sugar
|
|
1 1/2 teaspoons salt
|
|
2 tablespoons butter or
margarine, softened
|
|
5 1/4 to 5 3/4 cups unbleached
all-purpose flour
|
|
3/4 cup finely chopped filberts
or walnuts
|
|
1 egg white, slightly beaten
with 2 teaspoons water
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Sprinkle yeast over 1/2 cup of the water in large bowl of electric mixer. Add sugar. Let stand until soft (about 5 minutes). Stir in remaining 1 1/2 cups water, salt, and butter. Add 3 1/2 cups of the flour. Mix to blend; then beat at medium speed until smooth and elastic (about 5 minutes). Stir in filberts, then about 1 1/2 cups more flour to make a
soft dough.
|
|
|
|
2:
Turn dough out onto a board or pastry cloth coated with some of the remaining 1/4 to 3/4 cup flour. Knead until dough is springy and
small bubbles form just under surface
(20 to 25 minutes), adding just enough more flour to prevent dough from being sticky. Turn dough in a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk (about 1 hour).
|
|
|
|
3:
Punch dough down; cover and let rest for 10 minutes. Divide into two equal portions. Shape each into a round ball. Place on greased baking sheets. Let rise until almost doubled in bulk (40 to 45 minutes.)
|
|
|
|
4:
Preheat oven to 375° F. Brush loaves lightly with egg white mixture. Sift a little of the flour over that. With a razor blade make two parallel cuts about 1/2 inch deep in each direction (forming a tic-tac-toe design) across each loaf. Bake until loaves are brown and sound hollow when tapped (40 to 45 minutes). Transfer to wire racks to cool.
|
|
|
|
Print Preview
|
Rate This Recipe
|