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Maple-Walnut Bread

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Maple-Walnut Bread

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Steaming bread produces very other effects than a yeast bread and is way more forgiving than a standard oven bake. The bread by no means will get warmer than 212°F (the temperature of boiling water), and “bakes” for a for much longer time than it will within the oven.

Using a damp cooking approach method the bread does not dry out and assists in keeping properly, regardless of the use of a lot much less added fats. It serves as a lower-fat selection to a pastry and as a filling breakfast or dinner facet with baked beans.

At a look

Prep
Bake
Total
Yield
1-pound loaf, about 12 slices

Ingredients

  • half of cup yellow cornmeal
  • 1 cup King Arthur White Whole Wheat Flour
  • 1/four cup dried buttermilk powder
  • half of teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons non-diastatic malt powder
  • 1 cup coarsely chopped walnuts
  • 1/four teaspoon maple taste
  • half of cup maple syrup
  • three/four cup water

  • 2 three/eight oz. yellow cornmeal
  • four oz. King Arthur White Whole Wheat Flour
  • 1 three/four oz. dried buttermilk powder
  • half of teaspoon salt
  • 1 teaspoon baking powder
  • half of ounce non-diastatic malt powder
  • four oz. coarsely chopped walnuts
  • 1/four teaspoon maple taste
  • five half of oz. maple syrup
  • 6 oz. water

  • 67g yellow cornmeal
  • 113g King Arthur White Whole Wheat Flour
  • 50g dried buttermilk powder
  • half of teaspoon salt
  • 1 teaspoon baking powder
  • 16g non-diastatic malt powder
  • 113g coarsely chopped walnuts
  • 1/four teaspoon maple taste
  • 156g maple syrup
  • 170g water

Instructions

  1. In a medium-sized blending bowl, whisk in combination the entire dry substances till they are well-blended.
  2. Stir the maple syrup into the water, and mix the rainy and dry substances, blending simply till the entirety is moistened.
  3. Butter or grease the interior of a 1-pound steamer pan.
  4. Spoon the batter into the pan, and canopy it with a work of greased aluminum foil.
  5. Put 2″ to three” of water in a lined saucepan taller than your steamer pan, and position the steamer within the saucepan.
  6. Bring the water to a simmer. Cover the pan, and simmer the bread for three hours, replenishing with further simmering water as wanted, till the bread is finished (a cake tester inserted into the middle will pop out blank).
  7. Remove the pan from the saucepan, permit it to chill for 30 mins, then flip the bread out to chill utterly.
  8. Store the bread, well-wrapped, within the refrigerator for as much as per week or freeze it for as much as three months.
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