Apr 102007
 
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I have been under the weather since last Friday and I stayed home today. The dinner I planned to make on Sunday night (see Spanish and Italian-Inspired Shabbat Dinner) has been postponed until Friday night. Yes, I am still making the matza fritters! And, I will post the photos.

I am really not a very good patient. My colleagues accuse me of being a workaholic. Maybe they are right…. I called work three times today and checked my office email three times. My name is Baroness Tapuzina and I am a workaholic.

So, how does one cure being a workaholic? Bake some bread. Since Pesach is officially over, I decided we needed a loaf of bread, so I got my stashed away flour and put it back in the kitchen. I decided to make my quick and easy whole wheat walnut bread and my husband came in and said, “How about making it with 50% whole wheat and 50% rye?” So I did.

What I like about this recipe is that it is very versatile. You can do half whole wheat, half all purpose or rye flour or all whole wheat. I also have made it with pumpkin seeds or walnuts and raisins. Use your imagination.

Whole Wheat Walnut Bread

Yield: 1 lb (450 g) loaf

1 1/4 cup (300 g) whole wheat flour, plus a little for dusting

1 slightly rounded teaspoon salt

1 slightly rounded teaspoon dried yeast

7 oz warm water

1 level teaspoon brown sugar

1 teaspoon walnut oil or olive oil

1/2 cup (110 g) walnut pieces

1/2 cup (110 g) dark or golden raisins (optional)

Lightly grease a 12 x 10 in (30 x 25.5 cm) baking sheet or line it with a silpat liner.

Put the flour, salt and yeast together in a mixing bowl. Whisk the warm water, brown sugar and walnut oil until the sugar has dissolved. Add the liquid mixture to the flour mixture and either mix by hand or using the dough hook of your electric mixer. Mix to form a dough, adding a further tablespoon or two of water if it appears too dry. The dough should start to pull away from the sides of the bowl and yet not be so soft that it clings to your hands and sticks to the work surface.

Either stop the machine and knead for approximately 5 minutes by hand or until elastic or knead in your electric mixer. If possible, avoid using any additional flour because, as you knead, the dough will become more elastic and less sticky.

Press the dough out into a rough 12 inch (30 cm) square, and sprinkle the dried fruit and nuts over the surface. Roll up the dough, like a jelly roll and then knead briefly again to distribute the fruit and nuts evenly. Shape the dough into an oblong or round and place on the baking sheet and cover with a piece of oiled cellophane.

Walnut Bread Dough

Let rise in a warm place for about 1-1/4 hours or until the dough has almost doubled in size. Put two or three slash marks in the dough or mark with an X.

Preheat the oven to 400°F (200°C) and bake for approximately 35 minutes.

http://www.baronesstapuzina.com/2007/04/10/time-to-bake-bread/

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Baroness Tapuzina

avatarMichelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

  6 Responses to “Time to Bake Bread”

  1. Bread looks great. I am having that can’t wait to eat bread Passover is over feeling. But I was not as ambitious. My husband is picking up a pizza as I write this. I did make a homemade sauce for some pasta and will open up a bottle of wine.
    Phew as to still making the matza fritters. I got worried there for a minute.

  2. Oh yeah, I forgot to mention that if you feel like making another bread, you might want to try this No-knead bread everyone is talking about. Check out my friend Christine at http://myplateoryours.typepad.com/my_plate_or_yours/2007/04/noknead_bread_w.html

  3. Looking very good indeed! I’m partial to pictures of bread rising…yes, I know I am a bit fuzzy in the head sometimes….

  4. I am planning to try the No Knead bread. I had some at a friend’s house for Purim. It was delicious.

    I had to throw away my sourdough starter for Pesach, so I am going to try something new. I am going to make a French levain so I can experiment with making Pain au Levain. I really like French hearty country breads.

    We were given a bread/pizza stone for a wedding gift and now I need to start using it.

  5. Dank u heel veel Baking Soda. Ik hou echt van uw blog.

    Ik heb familie in Nederland en ben vlot in het duits. Ik begrijp en kan Nederlands lezen, maar ik spreek hem heel goed niet.

  6. Oooh Baroness, u spreekt Nederlands! Thank you so much for replying in Dutch, I appreciate it (and your nice words about my blog too of course :-))
    A pizza/bread stone is a great gift…I haven’t gotten around buying one but it is on my wish list too. For the time being I use an unglazed flat terra cotta dish that I bought in a garden centre :: blush:: the round shape and the rim prove to be a challenge to bake shapes other than round loaves but it works pretty good though.
    Can’t wait to see how your french levain works out!

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