Italian walnut bread
This formula was contributed by the California Walnut Commission.
| Ingredients | Lbs. | Ozs. | Method |
| Water, lukewarm | 4 | Dissolve yeast and potato flakes in the water. | |
| Yeast | 4 | ||
| Potato flakes | 3 | ||
| Bread flour | 6 | Add. Mix until the dough is fully incorporated. | |
| Sugar | 3 | ||
| 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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