My Favourite Breads
Pain au noix simply means nut bread. It’s a delicious butter and milk enriched wholemeal bread filled with walnuts. This bread is a perfect companion for cheese. You can serve it with soft cheeses like goat cheese, Roquefort, or a Brie or Camembert. I hope you’ll love the recipe. Have a wonderful week.
- Ingredients
- 50g (2oz, ½ stick) butter
- 225g (8oz, 1¾ cup) all-purpose, white flour
- 225g (8oz,1 ¾ cup) wholewheat flour
- 15ml (1 tablespoon) brown sugar
- 1-1½ teaspoons salt
- 1½ teaspoons Fleischmanns instant yeast
- 330ml (1 cup + 5 tablespoons) milk
- 175g (6oz) walnuts
Please always remember to assemble all ingredients before you start
Sift the flours, sugar, salt and yeast in a large bowl and make a well in the centre.
Add the milk into the well and pour the cool melted butter through a fine strainer into the well.Using a metal spoon, gradually mix in the flour to make a moist soft dough. (if it seems dry add more milk, a spoonful at a time)
Knead the dough on a lightly floured surface for 10 minutes.
Until smooth and elastic
Place the dough in a lightly oiled bowl, cover with cling film and leave in a warm place for 1 hour or until doubled in bulk.
Turn the dough on a lightly floured surface and gently knock back. Stretch out or pat the dough into a circle and sprinkle the nuts into the circle. Gently press the nuts into the dough, working them in gently,
then form into a ball and let it rest in the oiled bowl for 30 minutes.
Turn the dough onto a lightly floured surface and divide into two equal pieces. Shape each piece into a ball and press to form a diameter of about 5½ inches. Place on prepared baking sheet, cover with a cling film or polythene bag and leave in a warm place for 45 minutes or until doubled in size.
Using a sharp knife, make three slashes on the top of each dough
and bake 25- 5 minutes or util the loaves sound hollow when tapped on the base. Transfer to a wire rack to cool.
Serve warm or cold
This bread is great, served with soft cheese
Pain au noix
Preparation time: 45 minutes; Standing time: 2½ hours; Baking time: 25-35 minutes; Makes: 2 small loaves
Ingredients
- 50g (2oz, ½ stick) butter
- 225g (8oz) all-purpose, white flour
- 225g (8oz) wholewheat flour
- 15ml (1 tablespoon) brown sugar
- 1-1½ teaspoons salt
- 1½ teaspoons Fleischmanns instant yeast
- 330ml (1 cup + 5 tablespoons) milk
- 175g (6oz) walnuts
Instructions
- Line one large baking sheet with parchment and sprinkle a little cornmeal (maize flour). Preheat the oven to 425°F (220°C) 10 minutes before baking.
- Heat butter in a small pan over high heat until melted and starting to turn brown, then set aside to cool.
- Sift the flours, sugar, salt and yeast in a large bowl and make a well in the centre. Add the milk, then, the cool melted butter, through a fine strainer into the well.Using a metal spoon, gradually mix in the flour to make a moist soft dough. (if it seems dry add more milk, a spoonful at a time)
- Knead the dough on a lightly floured surface for 10 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover with cling film and leave in a warm place for 1 hour or until doubled in bulk.
- Turn the dough on a lightly floured surface and gently knock back. Stretch out or pat the dough into a circle and sprinkle the nuts into the circle. Gently press the nuts into the dough, working them in gently, then form into a ball and let it rest in the oiled bowl for 30 minutes.
- Turn the dough onto a lightly floured surface and divide into two equal pieces. Shape each piece into a ball and press to form a diameter of about 5½ inches. Place on prepared baking sheets, cover with a cling film or polythene bag and leave in a warm place for 45 minutes or until doubled in size.
- Using a sharp knife, make three slashes on the top of each dough and bake 25-30 minutes or until the loaves sound hollow when tapped on the base. Transfer to a wire rack to cool.
Points to Note
- Please not I added white and wholewheat flour in the ratio of 2:1
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Looks yummy, I esp. like how you scored the top – Kat
Thanks. Tasted good too!
Liz
Looks delicious. I would sub another nut since I can’t stand walnuts but still like a good nut bread. We like to add dried fruit too.
I love practically ALL NUTS. I am just nuts about nuts. What more can I say? Enjoy the weekend!!
Liz
I just made this with dried orange and macadamia.
Omg how did it go? I hope you liked it the way I did. Please give me a feedback! Wish you a pleasant week!
Liz
Nice! This bread looks fantastic!
Thanks!
Liz
Another home run from you! Looks amazing…as usual. 🙂
Thank you. Have a wonderful week!
Liz
The bread looks amazing, and I just LOVE the addition of walnuts. I think I could a whole one by myself! 🙂
Do you really think so? We’ll my kids don’t like nutty breads so I basically ate it over three days, by myself. It was great while it lasted!
Liz
Lucky you! 🙂
Ha ha! eating a whole loaf…
😀
My goodness, you are a busy girl with all these recipes you are producing lately. I’m a bread freak so this one appeals to me, except….I’m not crazy about walnuts but I would probably substitute pecans. Same difference really I guess. It looks fabulous Liz! I can almost smell it baking. Makes me want to rush into kitchen and make it! Hot cross buns on my horizon soon – just in time for Easter! How are things with you?
Things are good. Was away in Toronto the whole weekend for a tournament. You can always sub with pecans since they’re both soft nuts. I love, love,love walnuts. Pecans too but I love walnuts more. Have a great week , Sandy and thanks for stopping by.
Liz