Soft and Sweet Walnut Bread

1. 1

   Roast the walnuts at 160C for 7~8 minutes to make them fragrant.

2. 2

   Add all of the ingredients from the bread flour to the panetonne yeast (or dry yeast) into the bread case, and start it on the dough making course.

3. 3

   Add in the walnuts at the mixing call.

4. 4

   Once the dough is finished, divide into 6 equal portions, release the gas, and roll them up.

5. 5

   Cover with a well-wrung out rag, and let sit for 10~15 minutes.

6. 6

   Cut 5 notches into the dough with a scraper, and lightly press down from the top.

7. 7

   Line them up on a pan, and ferment for the second time.

8. 8

   Cutting the notches deeply will give a prettier finish.

9. 9

   Brush the surface with beaten egg, lightly press the decorative walnuts into the center, and bake at 180C for 15 minutes.

No additional tips available.