Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp salt
- 1 tsp active dry yeast
- 1/2 cup warm water
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 eggs
- 1 cup chopped walnuts
Special equipment needed:
- Stand mixer with dough hook attachment
- Loaf pan
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, granulated sugar, brown sugar, salt, and yeast.
2. Add the warm water, milk, melted butter, and eggs to the dry ingredients. Mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Add the chopped walnuts to the dough and knead for another minute until they are evenly distributed.
5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour or until it doubles in size.
6. Preheat the oven to 350°F (180°C). Grease a loaf pan with butter or cooking spray.
7. Punch down the dough and shape it into a loaf. Place it into the prepared loaf pan.
8. Brush the top of the loaf with a beaten egg and sprinkle with additional chopped walnuts.
9. Bake for 40-45 minutes or until the bread is golden brown and sounds hollow when tapped.
10. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one loaf of Dutch Walnut Bread, which serves 8-10 people.
Nutritional information:
Calories per serving: 310
Fat: 14g
Carbohydrates: 38g
Protein: 8g
Sodium: 270mg
Sugar: 11g
Substitutions for ingredients:
- You can use any type of nuts you prefer instead of walnuts, such as pecans or almonds.
- If you don't have a stand mixer, you can mix the dough by hand and knead it for 10-12 minutes.
- You can use honey or maple syrup instead of granulated sugar.
Variations:
- Add dried cranberries or raisins to the dough for a sweeter bread.
- Replace the walnuts with sunflower seeds or pumpkin seeds for a nut-free version.
- Add a teaspoon of cinnamon to the dough for a spiced bread.
Tips and tricks:
- Make sure the water and milk are warm, but not too hot, or they will kill the yeast.
- Let the bread cool completely before slicing it to prevent it from becoming gummy.
- Store the bread in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the bread, wrap it in foil and bake it in a preheated oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
Serve the Dutch Walnut Bread sliced and toasted with butter or jam.
Garnishes:
Sprinkle the top of the bread with powdered sugar or drizzle it with honey.
Pairings:
Serve the bread with a cup of coffee or tea.
Suggested side dishes:
Serve the bread with a salad or soup for a light lunch or dinner.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it becomes smooth and elastic.
- If the bread is too dense, make sure the yeast is fresh and the dough has risen enough.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling the dough to prevent contamination.
Food history:
Dutch Walnut Bread is a traditional bread from the Netherlands, where it is known as "Walnotenbrood."
Flavor profiles:
Dutch Walnut Bread has a nutty and slightly sweet flavor, with a soft and chewy texture.
Serving suggestions:
Serve the bread as a snack or as part of a meal.
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Region: Dutch