Makes 2 Loaves
This is easy to make and requires no kneading. It will keep, welt wrapped in the fridge. for up to 4 days, and after that it’s still good toasted. You can bake the mixture in muffin pans and serve as individual loaves.
2 x 7g sachets instant dried yeast
70g brown sugar
2 eggs, plus 2 egg yokes
300mL milk, heated over low heat for 2-3 minutes until blood temperature (you should be able to dip your finger into the milk)
425g strong (baker’s) flour*
300g lightly toasted walnuts, roughly chopped
1. Preheat oven to 200°C. Line two 1-litre loaf pans with baking paper so that both the long and short ends are lined.
2. In a large bowl, combine yeast, sugar, eggs and yolks and whisk in the warm milk. Cover with plastic wrap and leave to bubble in a warm place for 15 minutes. Sift together flour and 1/2 teaspoon fine salt and mix into milk mixture, then stir in walnuts.
3. Pour batter into lined pans, cover with a clean tea towel and stand in a warm place to rise for 30 minutes, or until dough has doubled in size.
4. Bake in the middle of the oven for 20-25 minutes or until a skewer inserted into centre of the loaves comes out clean.
5. Leave to cool in pans for 10 minutes, then tip out and lay loaves on their side on a rack to cool.
6. Serve bread sliced with cheeses of your choice and quince paste or good-quality fruit chutney.
* Available from gourmet food stores and selected supermarkets.