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I Hope You Like Walnuts

2/9/2013

5 Comments

 
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     Do you like walnuts?  I do.  In fact, I am extremely fond of every single nut that's out there.  That isn't the case, however with my husband.  Or at least it wasn't always the case.  That's all changed.  When I married my husband (40 years ago...) he wouldn't touch a nut.  He made it very clear that his family didn't like nuts and didn't eat them.  That mindset even rubbed off on our daughters.  They wouldn't eat anything that contained nuts, because... that's just not what our family did (well, except for me).  When I come upon stubbornness (as far as eating is concerned) I take it on as a challenge; a challenge to change what I view as undesirable behavior. 
     It took work -- an unbelievable amount of work, and years; but I can now say that my husband and two daughters eat nuts, and seem to even like nuts.  I constantly drilled the health benefits of walnuts.  They are rich in mono-unsaturated fatty acids and an excellent source of Omega-3, both of which contribute to lowering "bad cholesterol" and raising "good cholesterol" (read about walnuts and their health benefits HERE).
     And aside from the fact that this bread is loaded with chopped walnuts, healthy olive oil and walnut oil are also added to the batter.  Could this Walnut Bread be any better for you?  Serve with flavored butters, cream cheese, or goat cheese and a drizzle of honey.
CORRECTION:  My husband just told me he still hates nuts, but he has no choice in the matter... He should be thanking me!


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                               recipe from the New York Times | October 1, 2009

• 1 cup whole wheat flour
• 3/4 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 4 large eggs
• 1/2 cup buttermilk or plain yogurt
• 3 tablespoons olive oil
• 3 tablespoons walnut oil
• 1 cup chopped walnuts


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PREHEAT OVEN to 375˚F
1.  Oil a loaf pan and line with waxed paper, if desired.  In a bowl, whisk together the flour, baking powder, baking soda, and salt. 
2.  In a large mixing bowl, whisk together the eggs, buttermilk or yogurt, olive oil, and walnut oil.
3.  Add the dry ingredients to the egg mixture and quickly whisk to combine.  Fold in the chopped walnuts.  Transfer the batter to the prepared pan and bake on the middle of the oven for 50 to 60 minutes, or until the bread is golden brown and a toothpick inserted into the center of the loaf comes out clean. 
4.  Remove the walnut loaf and cool for 10 minutes before unmolding.  Continue to cool on a wire rack.



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5 Comments
Kate
2/10/2013 01:58:12 am

Ha! Undesirable behavior indeed!
The more I stop by your kitchen the more I am convinced we will be dining friends in the hereafter ;)
I love all nuts too. They are my favorite snack, hands down.. barring none.
I am glad to see the use of walnut oil here in a baking venue. I have a dear friend that brought me a gift of it when she came back from California and I love to use it in salad dressings. Baking with it is new to me.. I must be under a culinary rock because it seems so obvious now.
The fresh walnuts she brought were phenomenal and I was shocked at how much better they were than ones bought, even from our local food co-op.
Thank you husband for the final edit.. made me laugh out loud!
Cheers!

Reply
Eileen
2/10/2013 02:29:19 am

My husband was happy to hear he added some laughter to your day. (You should be around him on a daily basis!)

Reply
Anita
2/10/2013 05:02:12 am

Being another nut "nut"I would love to make this,could you please clarify the dimensions of your loaf pan?
Thank-you

Reply
Eileen
2/10/2013 07:10:10 am

Anita -- I used a French 9 1/2-inch-by-2 3/4-inch loaf pan for my bread, but an 8-inch-by-4-inch would be a good substitute.

Reply
Charissa
2/15/2013 06:55:41 pm

It's in the oven now :) I think the pan I've used is a bit too big so I'll make sure to check up on it a bit before the baking time you mentioned. Really looking forward to trying it!

Reply



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