Title: Walnut-Onion Herb Bread
Categories: Bread Breadmaker
Yield: 8 Servings
| 1 1/4 | tb | Active dry yeast |
| 2 | tb | Sugar |
| 1 | c | Warm water (105-115) |
| 1 | c | Warm milk (105-115) |
| 1 | | Egg |
| 2 | ts | Salt |
| 2 | tb | Walnut oil or unsalted buttr |
| 1/4 | c | Chopped fresh dill |
| | | Or |
| 1 1/2 | tb | Dried dill |
| 4 1/2 | c | Flour |
| 1/3 | c | Minced white onion |
| 2/3 | c | Coarsely chopped walnuts |
*This recipe is for making bread in a casserole dish with no kneading. To
make it in a bread machine cut liquid and flour in half. In a small bowl,
sprinkle the yeast and a pinch of sugar over the warm water. Stir to
dissolve and let stand until foamy, about 10 minutes. In a large bowl,
combine the mild, remaining sugar, egg, salt, oil or butter, dill and 1 1/2
cups flour. Beat with a wisk or heavy duty mixer until smooth. Add the
yeast mixture and remaining flour 1/2 cup at a time, beating vigorously
about 2 minutes. Batter will be sticky. Cover with plastic wrap and let
rise in a warm area until doubled in bulk, about 1 hour. Sprinkle the onion
and walnuts over the top of the batter and stir down, beating vigorously to
evenly distribute. Turn into a well greased 3-quart casserole or souffle
dish, 9-inch springform pan, or 9-inch kugel of tube mold. Cover loosley
with plastic wrap and let rise in a warm area until doubled in bulk, about
30 minutes. Preheat the oven to 375 degrees. Bake in the center of the oven
until the top is crusty brown, hollow when tapped and a cake tester
inserted into the center comes out clean, about 45-50 minutes. Run a sharp
knife around the sides of the pan and turn out of the pan onto a rack to
cool right side up. Variation: add 4 ounces mozzarella cheese, cut into
cubes. *For Bread machine, dump in all ingredinets and push start.