Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, walnut raisins sour dough bread. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Walnut raisins sour dough bread is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Walnut raisins sour dough bread is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have walnut raisins sour dough bread using 6 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Walnut raisins sour dough bread:
- Get Dough
- Prepare Refer to apple cinnamon sour dough recipe
- Get Filling
- Make ready 1 cup walnut
- Prepare 1 cup raisins
- Take 2 tbsp pumpkin seeds
The first six were a mess and only two of them were edible, lol. Remove the bread from the oven, and gently loosen the edges. Perusing through Tartine Bread the other day I stumbled on Chad's Tartine Country Walnut. Delia's Walnut and Raisin Bread recipe.
Steps to make Walnut raisins sour dough bread:
- Wash and break the walnut to small pieces(no need air fry, it makes the bread dry)
- Spread the raisins and walnut mixture on top of the spreaded dough
- Rolls the dough
- Cut to 8 equal pieces
- Arrange in the loaf tin
- 2nd proof inside oven with hot water underneath in a separated tray for 1~1.5 hours or double the size
- Pre heat oven to 190degree c, bake with cover for 40 minutes
I think one of God's greatest gifts to man is good cheese, and it deserves good bread to go with it. This chunky, slightly sweet bread goes extremely well with a sharp, vigorous Cheddar, fresh goats' cheese or Cashel Blue. Chocolate Chip, Raisin, Walnut Sourdough Bread This sourdough loaf has a few sweet surprises inside. If you've dropped by here from time to time over the last ten years you might have noticed that I have a tendency to jump into a pattern of cooking or baking according to a theme for a time until I get that particular obsession out of my system. Or perhaps replace walnuts and raisins with pecans and cranberries.
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