Bernard Clayton’s New Complete Book of Breads
1 package dry yeast
1 teaspoon salt
5 to 6 cups flour, approximately
2 cups hot milk (120º-130º)
½ cup butter, room temperature
¼ cup minced onions
1 cup chopped black walnuts
1 egg, beaten
1 tablespoon milk
In large mixer bowl blend together yeast, salt and 2 cups flour. Pour in the 2 cups hot milk and stir to make a light batter. Add butter. Stir vigorously or with mixer flat beater until the butter has been absorbed. Add flour, ½ cup at a time, stirring all the while, until the dough forms a mass that can be lifted from the bowl and placed on the floured work surface; dough can be kneaded with hook. Knead by hand or hook for 8 minutes. Drop dough into greased bowl, cover with plastic wrap and set aside at room temperature to double in volume, about 1 hour. Mix onions and nuts and sprinkle with flour to keep the bits separate. Place the dough on the work surface and knead for a moment or so to collapse the dough. Push the dough level. Place half the onion mixture over the surface and turn in edges to completely cover. Knead and work the dough until the onion and nuts disappear. Flatten the dough again and spread the balance of the mixture over it. Knead and work the dough until the pieces are scattered evenly throughout. Cover with towel or plastic wrap and let rest for 10-15 minutes. Cut dough into 2 equal pieces. Shape each into ball and place on Teflon baking sheet, or sheet greased and sprinkled with cornmeal. Press to flatten slightly; cut design in top with sharp knife or razor blade. Cover loaves and let rise for about 45 minutes, until dough has nearly doubled in volume. Brush with glaze of egg mixed with 1 tablespoon milk. Bake at 375º until crust is golden brown, and the loaf sounds hard and hollow when it is turned over and thumped with a forefinger, 40 minutes.
I liked this. It has a very pronounced black walnut flavor.