How To make Walnut Honey Bread
1 1/2 c Walnuts
coarsely chopped
1/2 ts Active dry yeast
1 c Water :
105-115 degrees
2 tb Water -- 105-115 degrees
3/4 c Basic bread sponge
5 tb Honey
1 1/2 tb Walnut oil
2 3/4 c All-purpose flour --
Unbleached 1/2 c All-purpose flour for
Kneading 1 tb Kosher salt
Cornmeal :
for sprinkling Try using maple syrup instead of honey. Can use olive oil instead of walnut. Preheat the oven to 400 degrees. Place the walnuts on a baking sheet, roasting until fragrant and golden brown, about eight minutes. Cool. In a bowl, dissolve the yeast in the water. Allow to proof for three minutes. Stir the sponge, honey and oil into the water, breaking the sponge up using your hands or a spoon. Add 2 3/4 cups of the flour and salt and mix, scraping and folding until the dough gathers into a single mass. Knead, in the bowl, until the dough becomes soft and only slightly sticky, using the additional flour gradually as necessary. Turn the dough out onto a lightly floured surface, and knead the nuts into the dough until they are evenly distributed. Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight. Halve the dough and shape each piece into a ball and place on a flour-dusted kitchen towel. Cover with plastic wrap and allow to rise in a draft-free location for two hours. Sprinkle a baking sheet generously with cornmeal. Gently press one of the dough balls down on a lightly floured surface and then reshape into a ball. Do the same with the other risen ball. Place both balls, with the seams on the bottom, on the baking sheet, cover with plastic wrap and allow to rise until doubled, in a draft-free location. This should take 2-3 hours.
Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425. Place a baking pan with decent sides on the
bottom shelf. Boil two cups of water. Using a razor blade, make an 'X' in the top of each of the loaves. Pour the boiling water into the baking pan. With a quick jerk, slide the loaves off the sheet and onto the stone. Bake for 30-35 minutes until the loaves are hollow sounding when tapped on the bottom. When done, cool on a rack. Recipe By : Amy Scherber, Food&Wine 2/93 From: owner-Mm-Recipes@idiscover.Net O -----
How To make Walnut Honey Bread's Videos
How to Make Super Soft Walnut-Raisin Loaf Bread
In this video, I am going to show you how to make my Super Soft and Fluffy Walnut-Raisin Loaf. Hand kneading process.
Preparation time: 3hrs
Ingredients:
1 cup warm milk
1tbsp instant yeast
1/4 cup sugar
50g softened butter unsalted
1 large egg
1tsp salt
3 1/2 cups bread flour
1/4 cup raisin soaked in water
1/2 cup chopped roasted walnut
1tsp Oil to wipe the bowl and the top of dough
1 egg beaten (for eggwash)
Just Follow the instructions.
Cranberry Honey Walnut Bread
How to make an easy bread at home in your Dutch oven (cast iron pot)
Walnut Honey Toast & Lemon Honey Tea Recipe | Healthy & Tasty Breakfast Recipe ~ The Terrace Kitchen
Walnut Honey Toast & Lemon Honey Tea Recipe | Healthy & Tasty Breakfast Recipe ~ The Terrace Kitchen
[PRODUCTS USED]
???????? DiSano Honey 500g (Buy 1 Get 1 Free, Total 1 Kg)
???????? Disano Peanut Butter, Creamy:
???????? Disano Peanut Butter, Crunchy:
[INGREDIENTS]
Tea:
1/2 Tsp Ginger (Adrak)
1 & 1/4 Cup Water
1/2 Tsp Tea (Chai Patti)
1 Tsp Honey
Toast:
2 Wheat Bread Slices
1-2 Tsp Peanut Butter
Some Chopped Walnuts
1 Tsp Honey
[SUBSCRIBE]
Hindi Terrace Kitchen:
The Terrace Kitchen:
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#TheTerraceKitchen #HindiTerraceKitchen #HomenMuchMore #LemonHoneyTea #HealthyRecipe #HoneyWalnutToast #WeightLossRecipe
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Overnight honey walnut bread ???? easy bread recipes for beginners (recipe in the comments)
WALNUT BUTTER HONEY BREAD RECIPE | NEW KOREAN STREET FOOD | 허니 노아 만들기 | Pinay Made • Jesse Choi ASMR
● Another Korean Street Food from Master so I replicate their Korean Super Crispy Walnut Butter Honey Bread this bread is so tasty and has nuts texture in every bite.
#WalnutHoneyBread
#KoreanStreetFood
#PinayMade
#JesseChoiASMR
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???? Ingredients
▪︎Bread
• Walnut 120g
• Warm Milk 110g
• Sugar 30g
• Active Dry Yeast 1tsp
• Bread Flour 250g
• Salt 3g
• An Egg
• Softened Butter 20g
▪︎Butter Sauce
• Butter 130g
• Heavy Cream 80g
• Sugar 30g
• An Egg
▪︎ Cream Cheese Filling
• Cream Cheese 200g
• Sugar 25g
• Heavy Cream 50g
???? Instructions
1. Preheat oven to 175°C. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
2. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes. Remove from oven and chop.
3. Combine yeast, a teaspoon of sugar and (105°) milk in a glass and allow yeast to bloom. NOTE: If using Instant Yeast skip the yeast-blooming steps.
4. In a mixing bowl, put flour, remaining sugar, salt, egg and frothy milk. Stir until it forms crumbly like dough which takes about 30 second. The main purpose is to make your hand cleaner for subsequent kneading.
5. Transfer the crumbly dough to a working surface. Start kneading the dough using your hands then add the butter and knead until smooth and elastic. Shape the dough into a ball and put in a greased bowl and let it rest for 1 and half to 2 hours.
6. Punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles. Form into a ball and cut into a 4 equal size and roll each part into a ball. Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up.
7. Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 75% (less than double in size).
8. Bake on a preheated oven 170°C for 20 - 25 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped.
9. Combine the heavy cream, butter in a sauce pan and set it on fire, keep stirring and let the butter melt then add the sugar, stir until all the sugar dissolves do not simmer or boil the milk. then take out of the fire.
10. In a clean bowl beat the egg and then pour in the butter mixture and combine using whisk, make sure that the butter sauce is not too hot, set aside until ready to use.
11. Combine the softened cream cheese and sugar in a mixing bowl. Whisk the cream cheese until smooth and the sugar is incorporated. Add in the heavy cream and incorporate well. Transfer the cream cheese filling to a pipping bag or ZipLock bag and set aside until needed.
12. Preheat the oven to 170°C
13. When the bread is cool enough to handle, cut each bread into 8 equal wedges. Make sure to NOT completely cut through the bread. You want the bread to stay intact.
14. Once the bread has been cut coat the entire bread into the butter sauce. Make sure the butter sauce coats in between the wedges as well. DO NOT dip the bread use your hand to coat the bread. Repeat with all the breads and arrange them back on the parchment lined pan.
15. After the bread has been coated, pipe a rope of the cream cheese filling in between each wedge. Be careful not to break the wedges.
16. Bake the bread for about 8-10 minutes, until the breads are crispy. Make sure to not let the breads get too dark!
17. Pour the honey in a circular motion and serve, best to eat while it's hot.
Enjoy!
T H A N K Y O U F O R W A T C H I N G ! ♥
감 사 합 니 다 ♡
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Arabic : خبز الجوز والعسل
Chinese : 核桃黄油蜂蜜面包
Dutch : Walnotenboter Honingbrood
French : Pain au miel et au beurre de noix
German : Walnussbutter-Honigbrot
Hindi : अखरोट मक्खन हनी रोटी
Indonesia : Roti Madu Mentega Kenari
Irish : Arán Mil Ime gallchnó
Italian : Pane al miele e burro di noci
Japanese : クルミバターハニーパン
Korean : 호두 버터 허니 브레드
Malaysian : Roti Madu Mentega Walnut
Russian : Хлеб с ореховым маслом и медом
Spanish : Pan de miel con mantequilla de nueces
Vietnamese : Bánh mì mật ong bơ óc chó
Thai : วอลนัทบัตเตอร์ฮันนี่เบรด
cranberry walnut honey bread