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This delicious, slightly sweet homemade walnut bread will quickly become a family favourite. The walnut flavour really comes through in this nicely textured loaf.
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- 4 tbsp Oil
- 3/4 cup Milk - Lukewarm – between 75°–90°F or 24°–32°C
- 2 Egg - slightly beaten)
- 2 cups Bread flour
- 3/4 cup Walnut - chopped
- 3/4 cup Sugar
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Instant dry yeast
- 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 your Bread Maker manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a 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 the “Rapid/Quick” (about 1:20-1:45h - This cycle varies from machine to machine bread setting and press the Start button.With the “Quick setting,” “Crust Colour,” and “size” cannot be changed.
- Caution: Do not use Delay Timer* for recipes with ingredients that can spoil, like eggs or milk. More information at: "Using the Delay Timer".
- 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.This bread does not form the dough ball, it looks like more of a cake batter.
- It will mix and bake the bread.
- When the baking cycle is complete, press the stop button and unplug the breadmaker.
- Open the lid 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 the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
- Cool for about 10-15 minutes before slicing.
- To make perfect slices every time, use a Bread Slicer and electric knife.
- If you prefer it well chopped and mixed, add at the beginning with all other ingredients. Remember that the kneading paddle can pulverize chopped nuts.
- Adding the nuts to the dough near the end of the kneading cycle (at the beep if your machine has this feature), the pieces will be lightly but efficiently distributed throughout the dough.
- Adding nuts too late in the cycle will result in a layer of nuts at the bottom of the loaf.
- 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.
How can you tell if the bread is fully baked? I like to use a food thermometer. Mine is digital, so it’s straightforward to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.
- Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
- Fast2eat Foolproof (Bread maker) Bread Recipes
* (“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)
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