Recipe: Gruyère and walnut bread
Walnuts are showcased in this bread. Recipe: Gruyère and walnut bread (Robert Lachman / Los Angeles Times)
Gruyère and walnut bread
Total time: About 1 1/2 hours, plus rising and cooling times
Servings: 16 to 20
Note: Adapted from "Bake!" by Nick Malgieri. This recipe requires the use of a stand mixer.
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6 1/2 cups bread flour (spoon into a dry measuring cup and level off)
1 tablespoon sugar
1 tablespoon salt
2 teaspoons coarsely ground black pepper or crushed red pepper, optional
1/4 cup (1/2 stick) butter, cut into 8 pieces, plus optional extra melted butter for brushing on the finished bread
1 1/2 cups milk, scalded
1 cup warm water, about 110 degrees
2 1/2 teaspoons (1 1/4 -ounce envelope) active dry yeast
2 cups loosely packed coarsely grated Swiss Gruyère cheese
2 cups chopped walnuts, lightly toasted
1. Butter or grease two 9- by 5- by 3-inch loaf pans.
2. In a large bowl, stir together the flour, sugar, salt and pepper. Set aside.
3. In a small bowl (or the pan in which the milk was scalded), stir the butter into the hot milk. Cool the milk to room temperature.
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