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Where To Buy Walnut Bread


I do not often eat bread, but this bread is exceptional! It is dense and flavorful. When toasted it is amazing! I enjoy this bread each time I order it. I highly recommend this breaad for anyone who likes raisin bread or raisin toast! You will not be disappointed!




where to buy walnut bread



Amazing bread, like everything Red Hen bakery makes. I used to drive all the way from Boston to Vermont just to buy this bread. Criossett Hill is my favorite bread, and with addition of walnuts and raisins it become almost like dessert. I eat is fresh or slightly roasted with just butter - delicious! It also keeps very well, I keep a couple loafs in the freezer to not run out and just thaw as needed.


The affinity of walnuts and whole wheat plays out well in this fairly simple loaf. I ramped up the walnut component by mixing in toasted pieces, including ground nuts along with the flour and even adding some walnut oil to the dough. Making this bread is straightforward enough for the home cook to master, and using a mere pinch of yeast will give the dough a nice rise. This dough would also welcome raisins, olives or pieces of figs along with the walnuts. I have found that the best way to introduce ingredients like these is to knead them in after the first rise.


As good as it gets kind of bread! Possibly our most delicious and popular bread, filled with fruity flavor in every bite. It is a great addition to any meal. Due to its unique combination of dried cranberries and walnuts, it is sure to serve as a perfect treat whether its for breakfast, lunch or snack.


Combine sugar, milk, orange juice, egg, butter and orange zest in bowl. Stir until well combined. Add all remaining ingredients except walnuts; stir until just combined. Stir in walnuts. Pour into greased 8x4-inch loaf pan.


Like all the breads made in our bakeries, Poilâne nut bread is the result of a natural fermentation on leaven: our homemade leaven that has been passed on from batch to batch since 1932. Made with our wheat flour, wheat grown in France and stone-ground, and whole walnut kernels, Poilâne nut bread is baked over a wood fire.


This round and gourmet bread weighs about 300g and is sliced a few hours after it comes out of the oven, to preserve its freshness and quality. Particularly rich in nuts (26%), it is the ideal companion to salads and cheeses. Bries, camemberts and vacherins will be enhanced by a few slices of this Poilâne bakery specialty.


We love making Grape and Chicken Salad sandwiches with this cranberry walnut bread. Truly the perfect combination! Or keep it simple and start your mornings with a toasted slice of this bread plus some good butter.


In a large bowl, whisk the flour with salt. Then, add the yeast mixture and honey, and combine until no pockets of flour remain, without over-mixing. Stir in the dried cranberries, walnuts, and orange zest. Give it a stir until just combined.


I made this bread yesterday and I can say it is really, really tasty. And so easy to make. Will definitely be making this one again. Thank you for sharing yet another delicious recipe. I can hardly wait to have a slice of this bread toasted this morning for breakfast. ?


Beautiful cranberry walnut honey artisan bread. I have been looking for this perfect easy recipe for a while. I had use the Italian lady recipe, but crust is not crispy and lots of work like proofing first. Yours looks so easy. Only thing I have to get a Dutch oven. King Arthur Flour has one on sale on Black Friday . Out of stock now, but will be available December 3. Hope I can get one for same sale price.I looked all over your recipe, no mention of SIZE of the Dutch oven. Did I miss it! What size does your bread fit in?Thank you for your time.


I too will not spend %450 on a pot. I alsos have a lodge pot I picked up on ebay for $40. What I like is the pot has a flat lid. I put it in the oven with the lid on the bottom, place the bread in the lid then lift the bottom over the top. It keeps you from reaching into a scorching pot to get your bread out.


Okay, I have a few questions because my bread did not turn out that great. The instructions were so clear and I followed them closely. I really want to try again. I am new to baking bread and the attempts I`ve made in the past have been not so great either, so when I saw your super easy recipe, I was excited. I still am! I`m anxious to fix the issues. My bottom also turned out a bit burned and so did the top. I need to figure out the temp of my oven. I don`t have a convection oven or a convection setting on mine. Just a normal gas oven, which heats from the bottom mostly. I had the pot in the center of the oven, but the bottom still got a bit overdone and the dried fruit bits on top got too done. Hmph! Also, the inside was gummy even though I let it rest for an hour and a half after and made sure it was barely warm before slicing into it. So, it seems it was underdone, but overdone(the agony! lol ). The taste is FANTASTIC. So good, but the texture leaves much to be desired. Also, I used regular yeast instead of instant and it did rise some, but not as much as I would have hoped during the first or second rise.Is there a difference between regular and instant yeast? So, my bread was sort of flat, but did have a lovely crust on the outside. So many issues but I`m sure not due to your recipe. Anyway! If you or anyone else would like to chime in with some tips for a beginner, I`d appreciate it. Thank you!


I made this bread and you can see my picture on Pinterest as proof how good is this recipe . Bread turn out so good and delicious. Now we keep making it at home as Saturday morning treat. Thank you so much for sharing this recipe with us on internet.


This photo definitely looks better than the bread. I have been baking for a long time and thought I would give this a trey. My first doubt was the small amount of yeast called for. The bread never rose, it just stayed flat. I followed the recipe to the letter. Waste of good ingredients. I would not waste my time on this recipe.


*The amount of dough for this recipe works best in a 6 quart stand mixer (or larger). I have made it in a 5 quart stand mixer - although it really pushes the capacity of the bowl. Alternatively, you can mix everything in a large bowl and then knead the bread completely by hand!


**If you find that your dough won't take the full 6 cups of flour that's okay. For most people this recipe works exactly as written, but humidity and other factors in your house can affect the moisture level of the dough. You want your dough to be smooth and elastic after kneading, so add as much flour as needed to reach this consistency (go by feel!). With that said, this dough should be a bit sturdier than traditional bread dough, so keep that in mind when kneading.


Made one loaf. It lasted about 1.5 days! So then I decided to make two. However I did use whole wheat flour, not white wheat with only 1cup of all purpose and the bread was delicious! The second time around I used 4 cups whole wheat, 1 cup buckwheat and 1 cup all purpose. I doubled the cinnamon. It is delish.


I absolutely LOVED your bread. My only problem was with getting the cranberries and walnuts evenly incorporated after the first proofing. Next time I will add during the machine kneading step like one of your other commenters suggested. This bread is going to be a wintertime staple at my house! Thank you!


My whole extended family loves this bread and they ask me to make it every Thanksgiving and Christmas! My goal is to make enough that I can have some toasted with butter for breakfast the next day! Just fabulous! Thank you!


I made this bread the other day and it was fabulous, everyone enjoyed it. The only thing I struggled with was converting cups into grams or ounces. There are so many different charts that give different amounts, any ideas what I should use?


love this bread, I used your recipe ran out of honey so used brown sugar instead. I also added ginger and nutmeg. I baked 8 loafs for friends and neighbors, they all love it. Thanks for posting this. I am going to try the Pepper and Rosemary next. I do have a question have you put apple sauce in this mix to sub for sugar?? just wondering if it would work.


In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well and add applesauce mixture. Stir until combined. Fold in diced apples and walnuts. Scrape batter into prepared pan and smooth the top. Sprinkle with remaining 1 tablespoon of sugar.


This is the best apple bread I have ever made and I am 77 years old. I do make my own applesauce so used that instead of store bought. I use whatever apples that are on sale, core them but leave the peel on, chunk them, add a very small amount of water so they won't burn when I start them cooking, and use a hand blender until they are not chunks left. I normally use pecans for baking but used the stated walnuts for this recipe and believe that is definitely the best nut for this recipe.


artisanbreadinfive.com has changed the nutritional lives of my family and friends. We are no longer slaves to [good] high priced breads or inexpensive mush. I tried an aluminum-clad stainless steel pot and lid with the basic recipe and had very good results: 15 minutes covered and about 35 minutes uncovered. God bless you these holidays.


There are so many different bread recipes and each one will give different results. It can be a lifetime of experimenting and finding the results that suit your taste. There is really no right or wrong way, as long as the results are pleasing to you.


So I replaced the walnuts with 2 cups roasted pecans; added 1 tsp all-spice; 2 cups raisins soaked in coffee and 2 Tbs. honey and made a wonderful raisin pecan bread with this recipe.I did a free-form loaf as well as a loaf pan. Both went over very well in my house!


Bake: Cover with lid and bake for 30 minutes then uncover and bake additional 10 minutes. Note: Every oven is different, keep an eye on the bread the last 10 minutes. When it's golden brown pull from oven. 041b061a72


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