Recipe by PanNan
I love fresh bread, but complicated recipes that require 10 minutes of kneading aren't for me. This recipe couldn't be simpler. It's wonderful dipped in an olive oil dipping sauce, or also with fresh creamy chicken salad. It's adapted from a recipe in Flexible Fare by Sandra Rudloff. The prep time includes rising times.
Top Review by Hey Jude
This easy, simple recipe produced 2 loaves of lovely bread....deliciously crunchy on the outside, perfectly soft on the inside. I can't stop eating it! Thanks PanNan for the great recipe, it's a keeper!
- 2 1⁄4 teaspoons active dry yeast (1 package)
- 2 cups warm water (105 - 115 degrees)
- 1 teaspoon sugar
- 1 teaspoon salt
- 5 cups bread flour
- 1 cup chopped walnuts
Directions See How It's Made
- In a large bowl, sprinkle yeast over 1/2 cup of warm water and let stand for 5 minutes.
- Stir to dissolve yeast.
- Add remaining 1 1/2 cups water, sugar, salt and bread flour.
- Mix at low speed until flour is thoroughly incorporated.
- Note: dough will be sticky, not smooth.
- Place dough in a large oiled bowl and turn to coat all sides with oil.
- Cover loosely with a towel and set in a warm place to rise until double in size, about 1 1/2 hours.
- Punch dough down.
- Transfer dough to a lightly floured work surface, add walnuts, and knead lightly to eliminate air bubbles.
- Cut dough into 2 pieces.
- With floured hands, shape each piece into a 12-inch log.
- Place logs on a parchment paper lined baking sheet a few inches apart and cover loosely with a towel.
- Let rise for 30 minutes.
- Meanwhile place pizza stone on lowest rack in oven.
- When dough begins last rise, preheat oven to 400.
- Pull the parchment paper off the baking sheet and transfer to the pizza stone.
- (Or just bake on the baking sheet if you don't have a pizza stone.) Bake bread for about 40 minutes, or until it sounds hollow when tapped.
- Cool on a rack.