WALNUT BREAD

"Scented with walnut oil and studded with chopped walnuts, this simple-to-make batter bread is delicious served in thin slices with a selection of cheeses."

1 cup whole-wheat flour
1 3/4 to 2 cups unbleached bread flour, divided use
1/2 teaspoon salt
1 1/2 teaspoons quick-rise yeast
1 cup warm water (125 degrees f)
1 egg, room temperature
1 tablespoon dark molasses
2 tablespoons walnut oil (plus extra for greasing molds)
1/2 cup chopped walnuts, divided use

In a large bowl, combine the whole-wheat flour, 1 cup of the bread flour, salt, and yeast.

In a small bowl, stir together the warm water, egg, molasses, and the 2 tablespoons walnut oil. Stir the water mixture into the flour mixture. Using an electric mixer set on medium speed, beat until smooth, about 2 minutes.

Gradually beat in enough of the remaining bread flour to form a batter that almost holds its shape. (If too stiff, stir in a little warm water.) Cover the bowl with greased plastic wrap and let rise in a warm place until doubled, 45 to 60 minutes.

Grease a 1-quart tinned steel charlotte mold, porcelain souffle dish, or any round 1-quart mold with walnut oil.

Uncover the bowl and stir the batter to deflate. Stir in all but 2 tablespoons of the walnuts. Spoon the batter into the prepared mold and smooth the top with a rubber spatula. Scatter the walnuts evenly over the top. Cover with greased plastic wrap and let rise until doubled, 30 to 45 minutes.

Preheat an oven to 375 degrees F.

Uncover the loaf and bake until golden-brown, 30 to 40 minutes. Unmold the loaf and transfer to a wire rack to cool.

Makes 1 (1 1/4 pound) loaf
Source: Williams-Sonoma Breads by Jacqueline Mallorca, 1996