| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Whole wheat flour |
| 1 |
c |
Unbleached all purpose flour |
| 1/4 |
c |
Dark brown sugar; (packed) |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1/4 |
c |
Chilled unsalted butter; cut into 1/2-inch |
|
|
; pieces (1/2 stick) |
| 1 |
c |
Walnuts; toasted, chopped |
| 1 |
c |
Chilled buttermilk |
| 1 |
lg |
Egg |
| 2 |
tb |
Mild-flavored; (light) molasses |
INSTRUCTIONS
Preheat oven to 375F. Lightly flour large baking sheet. Whisk first 5
ingredients in large bowl to blend well. Add butter and rub in with
fingertips until mixture resembles coarse meal. Mix in toasted, chopped
walnuts. Whisk buttermilk, egg and molasses in small bowl to blend.
Gradually add buttermilk mixture to flour mixture, stirring until
medium-firm dough forms. Turn dough out onto lightly floured surface. Knead
until dough comes together, about 6 turns. Flatten dough into disk. Cut
into 6 wedges. Shape each wedge into ball. Place on prepared sheet, spacing
evenly apart. Flatten each to 3-inch round. Using sharp knife, cut shallow
X in top of each round.
Bake breads until golden and tester inserted into center comes out clean,
about 30 minutes. Transfer to rack. Serve warm or at room temperature.
Makes 6.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 1845 Calories (kcal); 80g Total Fat; (36% calories from fat);
69g Protein; 243g Carbohydrate; 187mg Cholesterol; 3480mg Sodium Food
Exchanges: 12 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13
1/2 Fat; 3 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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