Sunday, October 19, 2014

Walnut Bread from Southern Burgundy - Away A While Recipe Favorites

From the kitchen of One Perfect Bite...I almost forgot World Bread Day in 2009, but I had a Eureka moment and was able to sneak under the wire with a yeasted walnut bread that was developed by Jane Grigson, an English food writer. She was a good friend of James Beard and had the unique honor of having her work translated into French. That was an uncommon occurrence 40 years ago. I've had her recipe for decades and never made it for want of walnut oil. Fortunately, I've remedied that and was able to make the bread for this event. The bread is simple to do, and while it's a bit costly to make, it is delicious. The only change I would make is to increase the measure of walnuts used in the bread. I can't wait to see how it tastes tomorrow after it's had time to ripen. This recipe makes 4 small loaves of a bread that is flavored with onions, chopped walnuts and walnut oil. The aroma of this bread when it is baking will bring you to your knees and the trick will be allowing it to cool before you slice into it. The bread has a lovely crust and a very mild onion flavor. Here, just in time for World Bread Day, is Jane Grigson's Yeasted Walnut Bread from Southern Burgundy. Enjoy! You can find the recipe here.

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