Walnut Bread Fast2eat Recipe You are here: Home / Blog / Walnut Bread Fast2eat Recipe January 19, 2018 Categories: Bread, Bread-maker Breads Tags: Bread, Breadmaker, Easy, Fast, Recipe, Walnut This delicious, slightly sweet homemade walnut bread will quickly become a family favourite. The walnut flavour really comes through in this nicely textured loaf. Print Recipe Walnut Bread Fast2eat Recipe Course Appetizers & Starters, Breakfast & Brunch Prep Time 5 minutes Cook Time 1:45 hour Passive Time 15 minutes Servings loaf (1 Lb) Ingredients 4 tbsp Oil3/4 cup Milk (Lukewarm – between 75°–85°F or 24°–30°C)2 Egg (slightly beaten) 3/4 cup Walnut (chopped)2 cups Bread flour3/4 cup Sugar1/2 tsp Baking soda1/2 tsp Salt1 tsp Quick rising active dry yeast Course Appetizers & Starters, Breakfast & Brunch Prep Time 5 minutes Cook Time 1:45 hour Passive Time 15 minutes Servings loaf (1 Lb) Ingredients 4 tbsp Oil3/4 cup Milk (Lukewarm – between 75°–85°F or 24°–30°C)2 Egg (slightly beaten) 3/4 cup Walnut (chopped)2 cups Bread flour3/4 cup Sugar1/2 tsp Baking soda1/2 tsp Salt1 tsp Quick rising active dry yeast Instructions Attach the kneading blade in the bread pan. Grease generously the Bread Maker pan with 4 tbsp of vegetable oil. Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients. If using programming time, place the Walnuts after flour. Carefully insert bread pan into Bread Maker and gently close the lid. Plug the power cord into a wall outlet. Select “Quickbread” (about: 1:20-1:45h - This cycle varies from machine to machine) bread setting. If available Choose loaf size (1.5LB) and Press the Start button. After 6 minutes of pre-mixing, use a Silicone Spatula to wipe the flour from the pan. DO NOT remove the pan, KEEP it locked in the machine while removing the flour from the sides. It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker. Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care. Use non-stick Spatula to gently loosen the sides of the bread from the pan. Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack. Cool for about 10-15 minutes before slicing. To make perfect slices every time use this Bread Slicer. Recipe Notes Flavours Variations: Banana & nuts: Replace vegetable oil with ½ cup softened butter. Discard the milk and add 1 cup of crushed ripe banana. (about 2 bananas) Cherry and pecan: Reduce milk to ½ cup. Use chopped pecans for chopped walnuts; add ½ cup chopped maraschino cherry (well-drained) Dates: Reduce milk to ½ cup and soak 1 cup of chopped dates in 1/3 cup of hot water for at least 5 minutes, to soften before adding to bread. Make sure they are soft. Also check: Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker * (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892) Hungry for more? A new post every Friday. Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat. All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe. Thanks for reading and sharing. Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments. Do you own or manage a restaurant and wants dinners also save time eating in your restaurant? You’re more than welcome to check out Fast2eat benefits for restaurant owners and request a Fast2eat demo now. Looking forward to hearing from you. Get in Touch! Please contact me here or comment below! Disclosure: Fast2eat is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you! It will help me keep the blog operating with new Fast and easy recipes for you.