Quick walnut bread
Ingredients
mixed nuts
â…“ cup packed brown sugar
â…“ cup old-fashioned oats
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
pinch of salt
2 tablespoons melted butter
2 tablespoons chopped walnuts
Bread
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
â…” cup granulated sugar
5 tablespoons butter at room temperature
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
glaze
1 cup powdered sugar, 1 tablespoon milk
¼ teaspoon vanilla extract
directions
Combine the nit mixture in a medium bowl and set aside. Combine the dry ingredients in a large bowl. Put aside.
Spray a 9″ x 5″ loaf pan with cooking spray and line the bottom of the pan with a piece of parchment paper trimmed to fit.
Preheat the oven to 350 degrees F.
Place the butter and sugar in the bowl of an electric mixer and, using the paddle attachment, beat until fluffy, about 5 minutes. Add the eggs one at a time and the vanilla. Mix thoroughly. Add the dry ingredients and buttermilk and mix gently until combined.
Pour half of the batter into the prepared batter. Sprinkle the nut mixture evenly over the batter and pour the remaining batter over the nut mixture.
Bake for 50 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean. Place the pan on a wire rack. Allow to cool for 15 minutes and remove the bread from the pan onto a wire rack to cool completely.
Optional
Combine the ingredients for the frosting. Frost the top with icing sugar if you like.
Homemade sandwich rye bread
Ingredients
2 teaspoons instant yeast
1 cup of warm water
3 tablespoons of honey
2 tablespoons butter at room temperature
1 egg
1 ¼ cups rye flour
2 â…” cups bread flour
2 ¼ teaspoons salt
2 tablespoons cumin
directions
Combine yeast, water, honey, butter and egg in an electric mixing bowl. Mix with the paddle attachment. Add the flour and mix until the dough gathers around the paddle. Switch to the dough hook and knead the dough for 5 minutes. Place in a greased bowl, cover with cling film and let rise until doubled in size, about 1 ½ hours
Spray a 9×5-inch loaf pan with cooking spray. Line the bottom of the pan with a piece of parchment paper, cut to fit.
Place the dough on a cutting board and shape into a loaf. Pour into the prepared pan. Cover with plastic wrap and let rise until batter rises over top of pan.
Preheat the oven to 400 degrees F. Bake the bread for 20 minutes. Cover with tent foil and bake for 25 minutes.
Turn the bread out onto a wire rack to cool completely. Cut into thin slices for sandwiches.
Posted by Jovina Coughlin in Bread, Healthy Italian, Nuts, Quick, Rye