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Tuscan Walnut Bread

2 cups warm water, 105-115 degrees F.
1 envelope dry yeast
1 tablespoon salt
1/2 cup walnuts, chopped
5 cups bread flour

Whisk 2 cups warm water and 1 envelope dry yeast in large bowl
until yeast dissolves. Let stand 10 minutes. Add walnuts to flour.
Mix in enough flour 1 cup at a time to form dough that is too stiff
to stir. Turn out dough onto floured surface and knead in enough
remaining flour to form soft, smooth dough. Continue kneading
until smooth and elastic, about 5 minutes.

Lightly oil large bowl. Add dough, turning to coat. Cover and
let rise in warm draft-free area until doubled in volume, about 1
1/2 hours.

Preheat oven to 350 degrees F. Lightly flour 2 baking sheets.
Gently turn out dough onto lightly floured work surface (do not
allow dough to deflate). Using long sharp knife, cut dough into
3 equal pieces. Gently stretch each piece into elongated loaf
shape (do not allow dough to deflate). Transfer to prepared baking
sheets, spacing 2 inches apart. Bake until loaves sound hollow
when tapped on bottom, about 1 hour. Transfer loaves to rack and
cool completely.


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