MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Walnut Bread From Southern Burgandy
 Categories: Breads
      Yield: 1 servings
 
      5 c  All purpose flour
      1 tb Salt
      2 tb Sugar
      2 tb Active dry yeast
      2 c  Warm milk
    1/2 c  Walnut oil -OR-
      8 tb Butter; (1 stick), melted
           -but cool
    1/2 c  Walnuts; roughly chopped
    3/4 c  Onion; finely chopped
 
  Sift flour, salt, and sugar into a warm bowl. Dissolve the yeast in
  1/2 cup of warm milk, and pour it into the middle of the flour,
  together with the walnut oil (or butter) and the rest of the milk.
  
  Knead well until the dough is firm and blended into a smooth, springy
  ball (about 10 minutes.)
  
  Leave in a warm place to rise for 2 hours (or in a cool place
  overnight).
  
  Punch down the dough, mix in the walnuts and onion, shape into four
  founds, and leave on a greased baking tray to rise for 45 minutes.
  
  Bake at 400°F / 205°C for 45 minutes, or until the loaves sound
  hollow when tapped underneath.
  
  Recipe by Jane Grigson. Good Things. 1971
 
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