Recipe Details

Summary

Name: Walnut-onion Herb Bread

Category: Breads

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

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.