| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | c | Unbleached all purpose flour |
| 1/2 | c | Whole wheat flour |
| 1 | Envelope dry yeast | |
| 2 | ts | Salt |
| 1 | c | Goat milk; (warm) |
| 1/3 | c | Water; (warm) |
| 1 1/4 | c | Coarsley chopped walnut |
| 1 | c | Finely chopped onion |
| 1 | Stick unsalted butter; softened | |
| 2 | tb | Cornmeal |
INSTRUCTIONS
Combine 1 3/4 cups flour, whole wheat flour, yeast and salt in mixing bowl. Add milk and water and beat about 2 minutes. Stir in walnuts, onion and butter and mix well. Blend or knead in remaining flour to make a stiff dough. Place in greased bowl, turning to coat entire surface. Cover with plastic wrap and HOT, damp towel and let rise until doubled. Sprinkle baking pan with cornmeal. Punch down dough and place on lightly floured board. Knead 3-4 minutes. Shape into a ball and place on baking pan. Let rise uncovered in warm place about 15 minutes. Preheat oven to 425F. Place a pan on hot water on oven floor or lowest rack. Make slash on top of dough with scissors or knife. Bake loaf on middle rack for 30 minutes. Remove pan of water and reduce heat to 300F. Bake about 30 minutes more, or until bread sound hollow when tapped. Cool on rack. NOTES : Makes a 2 # round loaf good with chilled wine and grapes. Posted to Digest bread-bakers.v098.n002 by Dot McChesney <jrjet@mtco.com> on Jan 6, 1998
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