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Walnut and Onion loaf

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

Ingredients 7
Servings 0


  • 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

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