Breads Yeast: Black Walnut by Recipe Cottage

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	Black Walnut

		Black Walnut Onion Bread 1 package active dry yeast 2 teaspoons salt 5 to 6 cups bread flour, approximately 2 cups hot milk (120-130 degrees F.) 1/2 cup (1 stick) butter, at room temperature 3/4 cup minced onion 1 cup chopped black walnuts Cornmeal 1 egg, beaten with 1 tablespoon milk In a large mixing bowl blend the yeast, salt, and 2 cups of the flour. Pour in hot milk and stir to make a light batter. Add butter. Stir vigorously with a wooden spoon or with a mixer's flat beater attachment until the butter has been absorbed into the batter. Add the remaining flour, 1/2 cup at a time, stirring all the while with a wooden spoon until the dough forms a mass that can be lifted from the bowl and placed on a floured work surface. Knead for 8 minutes. Drop the kneaded dough into a greased bowl, cover and let rise at room temp til doubled. Combine onion and walnuts in a small bowl and sprinkle with a little flour to keep the bits separate. Place the dough on a floured work surface and knead for a moment or so to collapse the dough. Push the dough into a flat shape. Spread the onion-nut mixture over the surface of the dough. Knead dough until the pieces are distributed evenly throughout. Cover the dough and let rest for 10 to 15 minutes to relax the dough. Grease a baking sheet and sprinkle with cornmeal, or use a nonstick baking sheet. Cut the dough into 2 equal pieces. Shape each into a ball and place on the baking sheet. (Or these can be baked in 2 greased loaf pans.) Press to flatten slightly, and cut a design on the top with a sharp knife. Cover the leaves and let rise for about 1 hour and 15 minutes, or until the dough has nearly doubled in volume. Preheat the oven to 375 degrees F. Brush with the egg glaze. Bake until the crust is dark brown and the loaf sounds hollow when it's turned over and thumped, (about 30 to 40 minutes).