RECIPES: My very own walnut bread

MY VERY OWN WALNUT BREAD

Makes 2 loaves, for 6 servings each.

Note: Reduce the amount of yeast to 11/4 teaspoons if using "rapid rise," "quick rise" or "bread machine" yeast. You can replace the olive oil with walnut oil for an extra nutty flavor. Walnuts can be toasted in the microwave. Place them on a microwave-safe plate and microwave, uncovered on high, until fragrant, stopping every 30 seconds to stir and rotate the plate. The exact time will vary depending on the microwave's power, but figure roughly 3 to 4 minutes.

• 2 tsp. active dry yeast (see Note)

• 3 c. bread flour

• 11/4 c. plus 1 tbsp. water

• 1 tbsp. extra-virgin olive oil (see Note)

• 11/4 tsp. salt

• 1 tsp. sugar

• 1 c. coarsely chopped, toasted walnuts (see Note)

• Cooking-oil spray

• Extra flour, for forming the loaves

Directions

Place the yeast, flour, water, olive oil, salt, sugar and nuts into the bread machine in the order listed. Choose the dough setting (or the setting that mixes but does not bake the bread). Turn on the machine.

Spray a loaf pan or baking sheet with cooking-oil spray, and set aside. When the dough cycle ends, sprinkle a little flour on a clean counter or large cutting board. Punch the dough a couple of times with your fist to let the air escape, and remove the dough from the machine onto the floured surface. Turn the dough to coat lightly with flour.

Pull and stretch the dough into an oblong loaf shape. Cut the oblong dough in half, and tap the cut ends in the flour. Pull each half into an oblong, baguette shape (or form into two round loaves). Let the loaves rise, uncovered, at room temperature for 30 to 50 minutes, or until they reach the desired size. (The time will depend on the ambient temperature. If your room is chilly, put the loaf in a cold oven with just the oven light on.)

Preheat the oven to 425 degrees. Using a kitchen scissors, snip three slashes in the top of each loaf that are about 1 inch deep and 11/2 inches wide. Place the loaves in the hot oven, and spray a little water on the sides of the oven. (If you don't have a spray bottle, flick it with your fingers.) Bake, uncovered, until the bread is golden brown and sounds hollow when tapped, about 25 to 35 minutes. Spray the oven again with a little water after about 10 minutes if desired. If not eating immediately, remove from the pan, preferably to a wire rack, to cool.

Extra loaves can be frozen, covered well with plastic wrap and then with foil, for up to 1 month.

Nutrition information per serving:

Calories169Fat5 gSodium244 mg

Carbohydrates26 gSaturated fat1 gDietary fiber1 g

Protein5 gCholesterol0 mg