Walnut and Onion loaf

Recipe from: 6/29/2006 12:00:00 AM

Ingredients 7
Servings 1


Serving Change
  • 15
    fresh yeast or 8 ml active dry yeast
  • 250
    skimmed milk, scalded and slightly cooled
  • 60
    walnut or olive oil
  • 725
    (400 g) white bread flour
  • 7
  • 75
    walnuts, chopped
  • 70
    onion, chopped



Mix the yeast and milk and leave in a warm place until the mixture begins to froth. Stir in the oil. Combine the flour and salt in a mixing bowl.

Make a well in the centre of the flour mixture and add the yeast mixture. Working from the sides, gradually mix the flour and liquid to make soft, sticky dough.

Knead for 7 minutes or until the dough is very elastic and springy to the touch. Cover and leave in a warm place to rise for 1-2 hours or until doubled in size.

Knock back gently and shape into a ball. Press or roll the dough into a rectangle. Mix the walnuts and onions and scatter evenly over the dough.

Roll up the dough, cover it and leave to rise for 30 minutes. Shape the dough into a long oval and put it on a greased baking sheet. Leave to rise for 30 minutes.

Meanwhile preheat the oven to 200°C. Score the top of the bread and bake for 30-35 minutes or until done. Serve with mature Cheddar cheese.


Read more on: starch  |  bake


24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.