This Walnut-Onion Herb Bread is a comforting, rustic loaf that brings the warmth of a European bakery to your kitchen. Unlike traditional yeast breads, this recipe uses a “drop” method, meaning no kneading is required&# 226;ÂÂjust mix, rise, and bake. The batter is enriched with warm milk and egg for a tender crumb, while the addition of minced white onions and coarsely chopped walnuts provides a delightful crunch and savory depth. Aromatic herbs, such as dill, infuse the loaf with a fresh, aromatic quality that pairs beautifully with soups, stews, or as a side to a hearty dinner. Perfect for weeknight dinners or weekend brunches, this bread is incredibly forgiving and yields a golden, crusty exterior with a soft, flavorful interior. ItâÂÂs an excellent way to use up pantry staples like walnuts and dried or fresh herbs, offering a sophisticated twist on simple homemade bread.
Walnut-Onion Herb Bread
Description
This Walnut-Onion Herb Bread is a comforting, rustic loaf that brings the warmth of a European bakery to your kitchen. Unlike traditional yeast breads, this recipe uses a "drop" method, meaning no kneading is required&# 226;ÂÂjust mix, rise, and bake. The batter is enriched with warm milk and egg for a tender crumb, while the addition of minced white onions and coarsely chopped walnuts provides a delightful crunch and savory depth. Aromatic herbs, such as dill, infuse the loaf with a fresh, aromatic quality that pairs beautifully with soups, stews, or as a side to a hearty dinner. Perfect for weeknight dinners or weekend brunches, this bread is incredibly forgiving and yields a golden, crusty exterior with a soft, flavorful interior. ItâÂÂs an excellent way to use up pantry staples like walnuts and dried or fresh herbs, offering a sophisticated twist on simple homemade bread.Directions
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In a small bowl, sprinkle the active dry yeast and a pinch of sugar over the warm water. Stir gently to dissolve and let stand until foamy, about 10 minutes.
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In a large mixing bowl, combine the milk, remaining sugar, egg, salt, oil (or melted butter), dill, and 1 1/2 cups of the flour. Beat with a whisk or heavy-duty mixer until smooth.
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Add the yeast mixture to the milk mixture and stir to combine. Add the remaining flour 1/2 cup at a time, beating vigorously for about 2 minutes after each addition. The batter will be sticky.
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Cover the bowl with plastic wrap and let the dough rise in a warm area until doubled in bulk, about 1 hour.
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Sprinkle the minced onion and chopped walnuts over the top of the risen batter. Stir down, beating vigorously to evenly distribute the onions and nuts throughout the dough.
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Turn the batter into a well-greased 3-quart casserole dish, soufflé dish, 9-inch springform pan, or 9-inch tube mold.
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Cover loosely with plastic wrap and let rise in a warm area until doubled in bulk, about 30 minutes.
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Preheat the oven to 375°F (190°C).
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Bake in the center of the oven until the top is crusty brown, hollow when tapped, and a cake tester inserted into the center comes out clean, about 45-50 minutes.
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Run a sharp knife around the sides of the pan and turn out onto a rack to cool right side up.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 5.5 gg9%
- Saturated Fat 2.0 gg10%
- Cholesterol 12 mgmg4%
- Sodium 390 mgmg17%
- Total Carbohydrate 32 gg11%
- Dietary Fiber 1.5 gg6%
- Sugars 4.0 gg
- Protein 6.0 gg12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
