Yield: 4 servings
|7½ gram||Fresh yeast or 3.5g; (1/8 oz) dried yeast|
|\N \N||; (1/4 oz)|
|125 millilitres||Warm water; (4 fl oz)|
|1 tablespoon||Olive oil|
|270 \N||Plain flour; (7oz)|
|40 grams||Light brown soft sugar; (11/2 oz)|
|\N \N||Flour for rolling|
|40 grams||Sultanas; (11/2 oz)|
|40 grams||Chopped walnuts; (11/2 oz)|
|1 tablespoon||Light brown soft sugar for sprinkling|
1. If using dried yeast, leave it to dissolve in the warm water for about 10 minutes.
2. Put the yeast water or warm water and fresh yeast in a large bowl with the oil and salt and mix together.
3. Gradually add the flour, stirring it in with a fork or wooden spoon until the mixture forms a soft but not sticky dough. Knead well for about 5 minutes.
4. Knead the sugar into the dough, then put it on a lightly floured surface and roll it out to a rectangle measuring about 20 x 25cm (8 x 10 inches).
5. Spread the sultanas and walnuts over one half of the rectangle, then fold over the other half and roll it out again.
6. Repeat the folding and rolling twice more.
7. Place the loaf on a floured board, cover with a clean cloth and leave to rise in a warm place for about 20 minutes.
8. Preheat the oven to Gas Mark 7/220øC/425øF.
9. Transfer the loaf to a floured baking sheet, brush it with water and sprinkle with the sugar. Bake in the oven for 20-25 minutes or until golden and crispy.
Converted by MC_Buster.
NOTES : Walnut bread is delicious served hot for breakfast. If you make up the dough the evening before, it can be left in a plastic bag in the refrigerator to rise slowly overnight, ready for baking first thing in the morning !
Converted by MM_Buster v2.0l.