Name: Walnut and Onion loaf
Cook time: 30 min
Total time: 30 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 15.00 g fresh yeast or dried active yeast; 250.00 ml milk skim; 60.00 ml walnuts oil or olive oil; 725.00 ml flour white bread; 7.00 ml salt; 75.00 g walnuts chopped; 70.00 g onion chopped

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Ingredients (7)

15.00 g	fresh yeast — or dried active yeast
250.00 ml	milk — skim
60.00 ml	walnuts — oil or olive oil
725.00 ml	flour — white bread
7.00 ml	salt
75.00 g	walnuts — chopped
70.00 g	onion — chopped

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Method:

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.