HERB-WALNUT BATTER BREAD
3 1/4 cups all-purpose flour, divided use
2 packages dry yeast
2 tablespoons sugar
1 teaspoon salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 cup chopped onion
1/4 cup butter
1 1/4 cups warm (120 to 130 degrees F) water
1 egg
1 cup chopped walnuts
Combine 1 1/2 cups flour, yeast, sugar, salt, rosemary and thyme in large mixer bowl; mix well and set aside.
Saute onion in butter until golden. Add to flour mixture. Add 1 1/4 cups warm water and egg and beat 3 minutes at medium speed.
By hand, gradually stir in remaining 1 3/4 cups flour and walnuts. Spoon batter into greased 2-quart souffle dish. Cover and let rise in warm place until doubled, about 1 hour.
Bake at 375 degrees F 35 to 40 minutes.
Makes 1 large loaf, 8 servings
From: Nancy/CA
3 1/4 cups all-purpose flour, divided use
2 packages dry yeast
2 tablespoons sugar
1 teaspoon salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 cup chopped onion
1/4 cup butter
1 1/4 cups warm (120 to 130 degrees F) water
1 egg
1 cup chopped walnuts
Combine 1 1/2 cups flour, yeast, sugar, salt, rosemary and thyme in large mixer bowl; mix well and set aside.
Saute onion in butter until golden. Add to flour mixture. Add 1 1/4 cups warm water and egg and beat 3 minutes at medium speed.
By hand, gradually stir in remaining 1 3/4 cups flour and walnuts. Spoon batter into greased 2-quart souffle dish. Cover and let rise in warm place until doubled, about 1 hour.
Bake at 375 degrees F 35 to 40 minutes.
Makes 1 large loaf, 8 servings
From: Nancy/CA
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