Post by Loupy on Aug 24, 2016 13:41:42 GMT -7
Brown Butter Nut Bread
From: Heather @ www.allroadsleadtothe.kitchen/
Nut bread is a super simple, super quick recipe to make. I noticed that hazelnuts have been mentioned a lot in the book so far, but I had a bunch of walnuts in the freezer, so I chose to use them in this recipe. I think that a mix of the two would be delicious, though. I also added another nutty flavor layer by using brown butter in the recipe. Mostly because I find it a perfectly irresistible addition to most quick breads and muffins.
Eat warm or cold or at room temperature. Good with a shmear of butter, some apple slices...and okay, some fresh goat's milk if you can get your hands on some...Yum!!
Makes: 1 regular loaf or 3 mini loaves
Ingredients
4 tablespoons unsalted butter
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
freshly grated nutmeg, to taste
1 cup whole milk
1 large egg
1 cup shelled walnuts, pecans or shelled hazelnuts, roughly chopped and toasted
Instructions
Preheat oven to 350° F (or 325° F if using mini loaf pans).
Grease an 8 x 4-inch loaf pan or 3 mini loaf pans and set aside.
Place the butter in a small skillet set over medium-low heat.
Bring to a fierce bubble, stirring from time to time, and let the bubbles subside to a foam.
At this point the milk solids will have started to get golden and toasty and release a nutty smell (you can check it by scraping the bottom of the pan).
Pour brown butter into a smallish bowl and let cool to room temperature.
Stir the flour, sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl and then make a well in the center.
Add the milk and eggs to the well in the dry ingredients and use a fork to beat lightly and begin to stir.
Once you've stirred a couple of times, pour in the reserved brown butter and stir until just combined, taking care not to overwork the batter - it's okay if there are some lumps.
Fold in the toasted nuts.
Scrape the batter into the prepared pan(s).
Slide into preheated oven and bake until a skewer or toothpick inserted in the center comes out clean, 50-55 minutes (30-35 minutes for mini loaves).
Set pans on a wire rack and allow to cool for ten minutes before turning the loaves out to finish cooling completely.
Store completely cooled bread wrapped in plastic wrap at cool room temperature or refrigerate.
From: Heather @ www.allroadsleadtothe.kitchen/
Nut bread is a super simple, super quick recipe to make. I noticed that hazelnuts have been mentioned a lot in the book so far, but I had a bunch of walnuts in the freezer, so I chose to use them in this recipe. I think that a mix of the two would be delicious, though. I also added another nutty flavor layer by using brown butter in the recipe. Mostly because I find it a perfectly irresistible addition to most quick breads and muffins.
Eat warm or cold or at room temperature. Good with a shmear of butter, some apple slices...and okay, some fresh goat's milk if you can get your hands on some...Yum!!
Makes: 1 regular loaf or 3 mini loaves
Ingredients
4 tablespoons unsalted butter
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
freshly grated nutmeg, to taste
1 cup whole milk
1 large egg
1 cup shelled walnuts, pecans or shelled hazelnuts, roughly chopped and toasted
Instructions
Preheat oven to 350° F (or 325° F if using mini loaf pans).
Grease an 8 x 4-inch loaf pan or 3 mini loaf pans and set aside.
Place the butter in a small skillet set over medium-low heat.
Bring to a fierce bubble, stirring from time to time, and let the bubbles subside to a foam.
At this point the milk solids will have started to get golden and toasty and release a nutty smell (you can check it by scraping the bottom of the pan).
Pour brown butter into a smallish bowl and let cool to room temperature.
Stir the flour, sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl and then make a well in the center.
Add the milk and eggs to the well in the dry ingredients and use a fork to beat lightly and begin to stir.
Once you've stirred a couple of times, pour in the reserved brown butter and stir until just combined, taking care not to overwork the batter - it's okay if there are some lumps.
Fold in the toasted nuts.
Scrape the batter into the prepared pan(s).
Slide into preheated oven and bake until a skewer or toothpick inserted in the center comes out clean, 50-55 minutes (30-35 minutes for mini loaves).
Set pans on a wire rack and allow to cool for ten minutes before turning the loaves out to finish cooling completely.
Store completely cooled bread wrapped in plastic wrap at cool room temperature or refrigerate.
