WALNUT BREAD
The walnut flavor really comes through in this nicely textured loaf from Ginny Rice of Oshkosh, Wisconsin. "It's delicious, moist and excellent for toasting," she adds.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 9
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts :
CRAZY EASY QUICKBREAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h35m
Yield 1 loaf (8 servings)
Number Of Ingredients 7
Steps:
- Special equipment: one 8 1/2-by-4 1/2-by-2 1/2-inch glass loaf pan
- Preheat the oven to 375 degrees F; generously grease the loaf pan with butter.
- Whisk together the flour, sugar, beer, rosemary and Parmesan in a large bowl until evenly incorporated yet slightly lumpy. Transfer to the prepared loaf pan. Bake until golden and a skewer inserted into the center comes out clean, 45 minutes. Unmold onto a rack and let cool. Cut into 1-inch slices and serve with butter.
BANANA WALNUT BREAD
Serve for breakfast or a quick snack.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Combine flour, sugar, baking powder and salt in a medium mixing bowl. Whisk together egg, bananas, oil and vanilla. Add to flour mixture and stir until flour is moistened. Fold in walnuts. Spray 8-1/2 x 4-1/2 loaf pan with cooking spray. Pour batter into prepared loaf pan.
- Bake for 35 to 40 minutes or until puffed and golden brown. A wooden pick inserted in the center should come out clean. Transfer loaf pan to a rack to cool for 10 minutes before turning out of pan. Serve warm or store in an air-tight container.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 22.4 g, Cholesterol 13.6 mg, Fat 13.1 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 135.4 mg, Sugar 10.2 g
WALNUT-DATE QUICK BREAD
I can remember my Aunt Emma making this bread, and I loved it. This recipe must be 60 or more years old.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the dates and water; let stand for 15 minutes (do not drain). In a bowl, cream butter and brown sugar; add egg and mix well. Combine flour, baking soda and salt; add to the creamed mixture alternately with dates and liquid. Stir in walnuts. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 203 calories, Fat 7g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 147mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE WALNUT BREAD
There are plenty of apples and nuts in this yummy fruit bread. It's great almost any time of the day.
Provided by Wendy
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h30m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large bowl, stir together oil, applesauce, eggs, sugar and vanilla extract. In a separate bowl, sift together flour cinnamon, baking soda and salt. Gradually stir flour mixture into wet ingredients, mixing just until combined. Fold in apples and walnuts. Pour batter into prepared pans.
- Bake in preheated oven for 70 minutes, until a knife inserted in the center of a loaf comes out clean.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 35.3 g, Cholesterol 27.9 mg, Fat 13.1 g, Fiber 2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 190.7 mg, Sugar 20 g
CHEF JOHN'S WHITE BREAD
I mostly eat whole grain breads but occasionally will indulge in some white, which if we're being honest, really is a more special bread-eating experience, especially for sandwiches. The buttery, slightly sweet, but mostly neutral flavor of white bread really lets the main ingredients shine. So, whether you're a nostalgic baby boomer like me, or just a curious millennial 'wondering' what a classic white bread tastes like, I really do hope you give this a try soon.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h10m
Yield 10
Number Of Ingredients 12
Steps:
- Pour warm milk into a bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let dissolve until a few small bubbles begin to a form, 10 to 15 minutes. Add beaten egg, sugar, vinegar, baking soda, salt, cayenne, flour, and butter.
- Knead on low speed until dough begins to come together. Increase speed slightly and knead about 3 minutes more. Use a spatula to scrape the sides clean and gather the dough into the center. Cover and let rise until doubled in volume, 1 1/2 to 2 hours.
- Butter a spatula and a loaf pan. Scrape the dough into the pan using the spatula. Smooth out the top to distribute dough evenly. Dust the top with flour and press gently to even out the dough. Let rise in pan for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Use a sharp knife or razor to cut a deep slash lengthwise through the center of the loaf. You may need to go over it several times. Brush the top with most of the melted butter.
- Bake in the preheated oven until golden brown, about 30 minutes.
- Brush hot loaf with remaining butter. Let cool in the pan for 10 minutes, then turn it out onto a wire rack to cool for at least 1 hour before slicing.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 29.8 g, Cholesterol 36.9 mg, Fat 7.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 4.4 g, Sodium 301.1 mg, Sugar 2.8 g
WALNUT QUICK BREAD
The perfect size for one or two people when baked in two mini loaf pans. Eat one now and store one for later. Freezes very well. Tastes best when tightly wrapped and allowed to set overnight. I like to use walnut or coconut oil, but any neutral/mild tasting oil will do fine. There are variations listed below.
Provided by Kathy228
Categories Quick Breads
Time 46m
Yield 2 mini loaf pans, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F - Spray two mini loaf pans or one 8x4 loaf pan.
- Combine dry ingredients (except optional 1/4 cup nuts) in a med size bowl; set aside.
- Crack the egg into a measuring cup and stir to break yolk.
- Add milk up to the 3/4 cup mark; then add vanilla and oil.
- Make a well in the flour mixture and pour wet ingredients into the dry ingredients.
- Mix until combined. Don't over mix. If batter is very stiff add an additional tbsp milk.
- Transfer batter to prepared pan(s).
- Sprinkle on optional 1/4 cup chopped nuts and lightly press down so they adhere.
- Bake for 38 minutes or until tested done.
- Cool on a rack for 1/2 hour. While still warm, wrap well and let set overnight for best texture. Can be frozen.
- Variations: Pecans/rum extract; Coconut/vanilla or coconut extract; Almonds/almond extract.
Nutrition Facts : Calories 408.5, Fat 22.6, SaturatedFat 3.1, Cholesterol 39.5, Sodium 506, Carbohydrate 46.2, Fiber 2.2, Sugar 25.9, Protein 7.9
EASY NO KNEAD DUTCH OVEN CRUSTY BREAD
This is a no knead, dutch oven bread recipe that peeked my interest in the Dec/Jan'o8 Mother Earth News magazine. The end result is a brick oven type of crust that I've never gotten with home bread baking before, the results are wonderful -believe it or not!
Provided by Antifreesz
Categories Yeast Breads
Time P1DT50m
Yield 1 half pound loaf
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended.
- The dough will be shaggy and sticky.
- Cover bowl with plastic wrap.
- Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
- The dough is ready when its surface is dotted with bubbles.
- Lightly flour a work surface and place dough on it.
- Sprinkle it with a little more flour and fold it over on itself once or twice.
- Cover loosely with plastic wrap and let it rest for about 15 minutes.
- Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal.
- Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal.
- Cover with another towel and let rise for about 1 to 2 hours.
- When it's ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
- At least 20 minutes before the dough is ready, heat oven to 475 degrees.
- Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.
- When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up.
- The dough will lose its shape a bit in the process, but that's OK. Give the pan a firm shake or two to help distribute the dough evenly, but don't worry if it's not perfect; it will straighten out as it bakes.
- Cover and bake for 30 minutes.
- Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned.
- Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
APPLE CHEDDAR WALNUT BREAD
Make and share this Apple Cheddar Walnut Bread recipe from Food.com.
Provided by loof751
Categories Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Combine the self-rising flour, sugar, and cinnamon in a large bowl and mix well. Stir in the walnuts.
- Combine the chopped apples, butter, cheese, milk, and eggs in a medium bowl and mix well.
- Add the apple mixture to the flour mixture and stir until combined (batter will be lumpy).
- Pour batter into a greased and floured 5x9 loaf pan. Bake at 350 degrees for 60-70 minutes. Cover loaf with foil during the last 15 minutes if necessary to prevent overbrowning. Invert onto a wire rack to cool.
Nutrition Facts : Calories 3108.1, Fat 163.4, SaturatedFat 78.8, Cholesterol 683.9, Sodium 4512.6, Carbohydrate 358.2, Fiber 15.9, Sugar 155.4, Protein 63.8
EASY CHEDDAR WALNUT BREAD
From The Irish Pub cookbook, this delicious variation on traditional brown soda bread is from Durty Nelly's pub-restaurant in the village of Bunratty, County Clare. It's easy to make and slices nicely, but note it's not like American bread you're used to but an Irish style bread with a slight "bitter" taste.
Provided by FLKeysJen
Categories Quick Breads
Time 55m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Lightly butter a 9" x 5" x 3" pan.
- In a food processor, combine the flours, mustard, salt, baking powder, baking soda and sugar; pulse 2-3 times to blend. Add the butter and process for 10-15 seconds, or until the mixture resembles coarse crumbs. Set aside one tablespoon of the cheese and one tablespoon of the walnuts for the topping and add the rest to the food processor, pulsing 8-10 times to blend.
- Add the eggs and buttermilk and process for 10-20 seconds, or until a soft dough forms. Spoon into the prepared pan, smooth the top with a rubber spatula that has been dipped in buttermilk, and sprinkle the remaining cheese and walnuts over the top.
- Bake for 35-40 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and let cool on a wire rack before slicing.
Nutrition Facts : Calories 271.8, Fat 17, SaturatedFat 8.2, Cholesterol 71.4, Sodium 506.7, Carbohydrate 21.4, Fiber 1.6, Sugar 2.4, Protein 9.3
LAURI'S YUMMY NUT BREAD
This recipe for nut bread has been handed down from my grandmother and is sooo delicious. It's easy to make and everyone who tries it always asked for the recipe. For best results, mix with a wooden spoon, not with an electric mixer. It will overmix and become tough.
Provided by Lauri J
Categories Bread Quick Bread Recipes
Time 1h5m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pas.
- In a large bowl, stir together the sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture alternately with the buttermilk just until mixed. Stir in the walnuts. Divide the batter evenly between the two pans.
- Bake for 55 minutes in the preheated oven, until a toothpick inserted into the crown comes out clean. Allow the bread to cool for about 10 minutes before removing from the pans, and wrap in aluminum foil.
Nutrition Facts : Calories 198 calories, Carbohydrate 34.4 g, Cholesterol 16.3 mg, Fat 5.2 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 229.6 mg, Sugar 17.9 g
WALNUT BREAD
Yeast walnut bread is made with a food processer. Other additions such as dried fruit can easily be added to this wholesome bread.Original recipe printed in Bon Appetit (April, 1982). Prep time includes rising time.
Provided by ellie_
Categories Yeast Breads
Time 2h40m
Yield 1 round loaf
Number Of Ingredients 10
Steps:
- To make glaze: Using a food processor, process egg and 1/2 teaspoon salt with steel knife for 2 seconds.
- Remove and set aside but do not clean work bowl before proceeding.
- To make bread: Grease or oil large bowl and set aside.
- Combine water, brown sugar and yeast in measuring cup stirring to blend.
- Let stand until foamy (10 minutes).
- Using a food processor with steel knife in the same workbowl, combine 2-1/2 cups bread flour, whole wheat flour, oil and salt.
- While machine is running pour yeast mixture through feed tube and blend (40 seconds or until dough cleans inside of bowl).
- *Ifdough is too wet add reserved 1/2 cup flour to bowl (1 tablespoon at a time until it looks uniformly moiste and elastic).
- Push dough down onto the blade and add walnuts.
- Mix 10 seconds.
- Do not overprocess.
- Transfer dough to plastic bag and press loose walnuts into dough.
- Shape dough into ball and transfer to oiled bowl, turning to coat.
- Cover bowl with damp towel or plastic wrap.
- Let rise until doubled (1 hour).
- Grease large baking sheet.
- Punch dough down.
- Turn out onto floured bread board.
- Shape dough into smooth ball.
- Cover with plastic wrap.
- Let rise until doubled (40 minutes).
- Preheat oven to 400-degrees F.
- Slash top of dough twice to make an"x" and brush with glaze.
- Bake 35-45 minutes or until bread is brown and sounds hollow when thumped.
Nutrition Facts : Calories 3378.3, Fat 165.3, SaturatedFat 16.8, Cholesterol 211.5, Sodium 3601.9, Carbohydrate 410.4, Fiber 30.7, Sugar 59.1, Protein 82.7
QUICK AND EASY CHEESE BREAD
This easy bread is excellent with anything from meatloaf, to soups, to chicken. Tastes wonderful, but is pretty crumbly.
Provided by Elizabeth Sarah
Categories Bread Quick Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan.
- Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 19.2 g, Cholesterol 26.6 mg, Fat 10.1 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 3.1 g, Sodium 317.9 mg, Sugar 5 g
OLD FASHIONED WALNUT BREAD
Make and share this Old Fashioned Walnut Bread recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- Sift flour, sugar, baking powder and salt into large bowl.
- Add egg, shortning, milk and vanilla.
- Stir until all is moistened.
- Stir in the walnuts.
- Bake in a 9x5 loaf pan for 1 hour, 20 minutes, or until toothpick comes out clean.
WALNUT CHEDDAR LOAF
This is an old standby vegetarian recipe from the 70s. It is from "Diet For A Small Planet" by Frances Moore Lappe. It's a nice alternative if you want a meat-free entree, or you can use it as a side dish as well. Very good on a cold fall evening. I use my cuisinart to grind the walnuts.
Provided by xtine
Categories Brown Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Saute onions in olive oil until translucent.
- Mix with remaining ingredients, salt and pepper to taste and put in an oiled loaf pan.
- Bake for 30 minutes.
CHERRY WALNUT YEAST BREAD
I created this delicious bread as a way to showcase the tart cherries that grow in abundance here in Door County. Slices topped with butter or jam make a great breakfast or midday snack. -Max Sample, Baileys Harbor, Wisconsin
Provided by Taste of Home
Time 55m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- Combine cherries and water in a bowl; let stand for 10 minutes. Drain, reserving juice; set cherries aside. In a large bowl, combine 1 cup bread flour, whole wheat flour, yeast and salt. In a small saucepan, combine the milk, syrup, butter and reserved cherry liquid; heat to 120°-130°. Add to dry ingredients; beat just until moistened. , Add egg; beat until smooth. Add enough remaining bread flour to form a soft dough (dough will be slightly sticky). Beat for 2 minutes. Stir in walnuts and cherries. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Shape into a 7-in. round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 40 minutes. , Bake at 350° for 30-35 minutes or until browned. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 193 calories, Fat 6g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 326mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 7g protein.
BAKED CHEESE WITH QUICK WALNUT BREAD & PEARS
James Martin's after-dinner cheeseboard is all the more special with homemade walnut bread
Provided by James Martin
Categories Dinner
Time 1h20m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. To make the bread, mix the flours, salt, bicarbonate and the walnuts in a mixing bowl. Then stir in the buttermilk and oil, followed by enough milk to make a very soft, sticky dough.
- Dust a baking tray with wholemeal flour and shape the dough into a round, flat-ish loaf on it. Dust with a little more flour, slash the top a few times and bake for 30-35 mins until risen, crusty and cooked through - it should sound hollow when you tap the bottom of it.
- Cool bread to just warm (or leave to cool completely if preparing ahead), then get the cheese ready. Unwrap the cheese and put back into the box. Tie string around the box in case the glue melts in the oven. Drizzle the cheese with walnut oil, season, then put in the oven for 10 mins. Serve with slices of the warm walnut bread and pears.
Nutrition Facts : Calories 966 calories, Fat 47 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 19 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 3.76 milligram of sodium
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