Italian Walnut Bread
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| Ingredients | Lbs. | Ozs. | Method |
|
|
|||
| Water, lukewarm |
4
|
Dissolve yeast and potato flakes in the | |
| Yeast |
4
|
water | |
| Potato flakes |
3
|
||
| Bread flour |
6
|
Add. Mix until the dough is fully | |
| Sugar |
3
|
incorporated. | |
| Salt |
1
|
||
| Non-fat milk powder |
2
|
||
| Vital wheat gluten |
2
|
||
| Canola Oil |
4
|
||
| Walnuts, pieces |
1
|
||
| Oregano, dried |
1/4
|
||
| Parsley, freshly chopped |
2/3
|
||
|
|
|||
| Total appr. wt. |
12
|
4
|
|
Instructions: Let the dough
rest until doubled in size and punch down. Repeat this step. Scale
the dough to the
desired size, and shape. Bake in a 400°F oven for about 35
minutes.
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© 2008 Penton Media Inc.
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