Two weeks in a row with a Tassajara Bread Book recipe! AND two weeks in a row with a I-have-everthing-in-my-kitchen recipe.
This week, I really didn’t know when I would have time to bake. I finished work on Friday, went to a wedding Saturday, and am already in Nantucket (Sunday). Fortunately, Friday night I got home much earlier than anticipated and was able to make something without any trips to the store: Honey Walnut Bread.
Because I’m already on Nantucket, this is going to be a quick post. I promise I’ll make it up to you at some point.
First, heat the honey and milk over low heat, stirring with a wooden spoon, until warm and combined. While still over low heat, add the butter and stir until melted. Cool the mixture in a bowl until it reaches room temperature.Next, beat in the eggs with a whisk until combined.Then, whisk in the flour, baking powder, and salt (I mixed them before adding).Finally, stir in the chopped walnuts to distribute and pour into a loaf pan sprayed with cooking spray. Bake at 325°F for an hour or until a toothpick comes out clean.Cool in the pan before removing to a wire rack to cool completely. Wrap with tinfoil and eat within the week. I’ve found it is particularly good for breakfast heated up and eaten with a bit of butter.
Honey Walnut Bread
- 1 cup milk
- 1 cup honey
- 1/2 cup butter, softened
- 2 eggs, beaten
- 2 1/2 cups whole wheat flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup chopped walnuts
- Heat milk and honey over low heat, stirring until combined.
- Add butter and stir until melted.
- Remove from heat and allow to cool to room temperature.
- Beat in eggs until smooth.
- Add flour, salt, and baking powder and beat to combine.
- Stir in walnuts.
- Pour into loaf pan sprayed with cooking spray and bake at 325°F for an hour or until a toothpick inserted in the center comes out clean.
- Allow to cool 15 minutes and then transfer to wire rack to cool completely.