Light and Fluffy Walnut Bread in a Bread Machine

Name: Light and Fluffy Walnut Bread in a Bread Machine
Yield: 6 servings
Cuisine: American
Ingredients: 180 grams Bread (strong) flour; 20 grams Joshinko; 30 grams Brown sugar; 3 grams Instant dry yeast; 3 grams Salt; 140 grams Egg yolk liquid (low fat milk + 1 egg yolk); 30 grams Margarine (or butter); 70 grams Walnuts (roasted); 1 Egg white (for the glaze); 6 halves Walnuts (to top the bread)

cookpad.japan @cookpad_jp

This is a rich version of my "walnut and raisin bread," I didn't add any raisins this time, but you can add them if you like.

Adjust the amount and temperature of the water depending on the season and the type of flour used.
Adjust the temperature and baking time depending on your oven.
If using unsalted butter, add .3 g of salt. Recipe by SALASA

This is a rich version of my "walnut and raisin bread," I didn't add any raisins this time, but you can add them if you like.

cookpad.japan @cookpad_jp

This is a rich version of my "walnut and raisin bread," I didn't add any raisins this time, but you can add them if you like.

Saved

Ingredients

6 servings

180 gramsBread (strong) flour
20 gramsJoshinko
30 gramsBrown sugar
3 gramsInstant dry yeast
3 gramsSalt
140 gramsEgg yolk liquid (low fat milk + 1 egg yolk)
30 gramsMargarine (or butter)
70 gramsWalnuts (roasted)
1Egg white (for the glaze)
6halves Walnuts (to top the bread)

Saved

Steps

1

In the order listed, put all the ingredients up to the margarine into the bread machine, and make the dough. When it signals that it's time to put in additional ingredients, add the walnuts. Then just leave it up to the machine to do the work until the end of the 1st rising.
2

After the 1st rising, punch the dough down lightly to deflate, divide into 6 portions, and form each piece into a ball with the seam on the bottom. Leave to rest for about 15 minutes, covered with plastic wrap or a wrung out moistened kitchen towel to prevent the dough from drying out.
3

Round off the dough again, press down to flatten, and cut each round 6 times using a pastry scraper or kitchen scissors. Leave the dough to rise again (2nd rising), at 40°C. When they have increased in volume about 1.5 times, they are done.
4

Preheat the oven to 210°C. In the meantime, brush the tops with the egg white wash. Press the walnut halves firmly into the middle of each roll.
5

Bake in a 190 - 200°C oven for about 15 minutes, until golden brown and baked. If it looks like the tops are browning too fast, cover with aluminium foil.