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WALNUT-ONION HERB BREAD

Category:    Bread, Bread
Yield:8 servings
 
  1 1/4 tb Active dry yeast                  1/4 c  Chopped fresh dill
      2 tb Sugar                                    Or
      1 c  Warm water (105-115)            1 1/2 tb Dried dill
      1 c  Warm milk (105-115)             4 1/2 c  Flour
      1    Egg                               1/3 c  Minced white onion
      2 ts Salt                              2/3 c  Coarsely chopped walnuts
      2 tb Walnut oil or unsalted buttr   
 
  *This recipe is for making bread in a casserole dish with no kneading. To
  make it in a bread machine cut liquid and flour in half. In a small bowl,
  sprinkle the yeast and a pinch of sugar over the warm water. Stir to
  dissolve and let stand until foamy, about 10 minutes. In a large bowl,
  combine the mild, remaining sugar, egg, salt, oil or butter, dill and 1 1/2
  cups flour. Beat with a wisk or heavy duty mixer until smooth. Add the
  yeast mixture and remaining flour 1/2 cup at a time, beating vigorously
  about 2 minutes. Batter will be sticky. Cover with plastic wrap and let
  rise in a warm area until doubled in bulk, about 1 hour. Sprinkle the onion
  and walnuts over the top of the batter and stir down, beating vigorously to
  evenly distribute. Turn into a well greased 3-quart casserole or souffle
  dish, 9-inch springform pan, or 9-inch kugel of tube mold. Cover loosley
  with plastic wrap and let rise in a warm area until doubled in bulk, about
  30 minutes. Preheat the oven to 375 degrees. Bake in the center of the oven
  until the top is crusty brown, hollow when tapped and a cake tester
  inserted into the center comes out clean, about 45-50 minutes. Run a sharp
  knife around the sides of the pan and turn out of the pan onto a rack to
  cool right side up. Variation: add 4 ounces mozzarella cheese, cut into
  cubes. *For Bread machine, dump in all ingredinets and push start.
 

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