Apparently cheese plates are out and tapas are in! Even antipasto is bowing out to the exotic allure of the Spanish nibble plate. But for those of us who just love their cheese, you can’t go past this Honey and Walnut Bread.
Best served sliced and slathered with brie left out long enough to be runny, this bread will add serious cred to any cheese platter.
Don’t be daunted by making bread, particularly this forgiving loaf. The only secret to good bread baking is good kneading. Yes it is hard work. Yes it must be for ten whole minutes. Then not only are you rewarded with amazing bread, but also attractive and buff (in a feminine way) upper arms!
Method
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Combine yeast, honey and water in a jug or bowl.
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Cover and set aside in a warm, draught-free place for 10 minutes or until frothy.
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Sift flour and salt into a large bowl.
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Make a well in the centre.
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Add yeast mixture, oil and walnuts and mix to a soft dough.
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Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
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Place dough in a large oiled bowl, cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
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Preheat oven to 200 degrees.
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Punch down dough with your fist.
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Turn onto a lightly floured surface and gently knead until smooth.
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Shape into an 8cm x 20cm log.
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Place on prepared baking tray, cover with plastic wrap and stand in a warm, draught-free place for 40 minutes or until almost doubled in size.
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Dust top with flour.
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Use a sharp knife to cut 3 shallow diagonal slits on top of the dough.
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Bake for 20 minutes or until golden brown and base sounds hollow when tapped. Cool on a wire rack.
Recipe Hints and Tips:
- Honey and Walnut Bread is suitable to freeze for up to three months.
