Walnut and Sultana Bread Machine Bread
This breakfast loaf can be baked overnight in the bread machine. It goes well with coffee. The recipe is based loosly on the Apricot and Almond Loaf in the Panasonic SD255 manual. It requires machine with a nut dispenser.
- Ready In:
- 4hrs 15mins
- 3⁄4 teaspoon quick-rising yeast
- 400 g dove malthouse flour (or any brown bread flour)
- 1 teaspoon brown sugar
- 2 teaspoons powdered milk
- 50 g sultanas
- 50 g walnut pieces, Crushed
- 3⁄4 teaspoon salt
- 270 ml water
- 1 tablespoon walnut oil
- Lightly crush the walnuts into sultana sized pieces using a pestle and mortar. If you don't have a pestle and mortar, wrap the walnuts in a tea towel and crush using the base of the walnut oil bottle.
- Insert the kneading blade into the bread pan so that it faces north-south dividing the pan into left and right halves.
- Add the yeast to the far left of the bread pan and cover with the flour. Leave the right of the pan as empty as possible. Add the sugar and milk powder on top of the flour.
- Add the oil to the right of the bread pan.
- Insert the bread pan in the machine.
- Dissolve the salt in the water and add both slowly to the right of the bread pan. The aim is to keep the sugar and milk powder dry.
- Add the sultanas and walnuts to the nut dispenser.
- Set a basic raisin loaf, medium size, medium crust.
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