I've been making more Bittman Bread, walnut this time.
I couldn't stop thinking about walnut-centric baked goods, and I wanted a bread to go with a hearty Autumn stew. This was just the ticket! And quick to make, because it's not a yeast bread and requires very little prep and forethought.
It was lovely with the soup, and not too shabby the next morning with butter and honey! It reminds me a bit of the nut bread at the sweet local Swedish cafe, Broder.
My goodness, that Bittman. That fella's recipes sure seem to be failproof! In the 3+ years of ownership and weekly consultation of How to Cook Everything, I've yet to encounter a dud.
Recipe after the jump ~ Happy Monday!
1/4 c butter, melted
3 c flour
4 teaspoons baking powder
1 teaspoon salt
2/3 c sugar (I found this to be a bit sweet, so you can cut down if you'd like)
1 1/2 c milk
1 c roughly chopped walnuts
How to make:
Preheat to 350. Butter 9"x5" loaf pan (or line with buttered parchment).
Mix wet ingredients
Mix dry ingredients
Pour wet mixture into a well in the center of the dry mixture
Combine by stirring and folding, and don't overmix (batter will be lumpy)
Gently add walnuts, pour into prepared pan.
Bake 45 minutes to 1 hour, until toothpick/knife in the center comes out clean
Cool on rack before removing from pan
This simple recipe can be customized with any nut/fruit/spices whathaveyou. Yet another thing I love about the Bittman!