⅔ cup hazelnuts. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. If it flattened out after the second rise, it probably sat for too long. No knead bread became a craze several years ago when Jim Lahey of the Sullivan Street Bakery in New York City figured out that you don’t have to knead bread dough to get the critical gluten development required for a perfect loaf. So good toasted. Let cool, then roughly chop. Thanks for the recipe! You could put a clean towel over the bread, but I find it often sticks, making a mess of your shaped loaf. Thank you so much! Combine the flour, cinnamon, salt, baking soda and cloves; gradually beat into pumpkin mixture until blended. Ingredients. And slathered with butter. Perhaps the room was a little warm, which would have sped up the activity. Make three slashes in the top of the bread using a baker’s lame or a serrated knife. So, invert the bowl that it rose in over the top to keep it from drying out. Is that ‘normal’ ? Just stir and turn the dough over until there are no traces of dry ingredients. Cover with plastic wrap and let stand at room temperature for 3 hours. This is great at parties, but hazardous at home. Everyone “kneads” to be on the no-knead bread wagon! For this recipe, you will need very basic ingredients. frivolity. It would never get boring eating it because each bite has different things in it. 1 teaspoon salt. i AM a child of the 70s and I’m in love with this bread — at least your photos! Be sure to measure your flour with the fluff, scoop, and level method: fluff up the flour before scooping it up, and then level it with the side of a knife. I like to line it with parchment paper so that I can lift it out after baking for easy slicing. Combine the flour, salt and yeast in a large bowl. Although it is tempting to dive right in, let the bread cool for 30 minutes before enjoying. Nov 28, 2017 - Tender and moist fruit and nut bread, very similar to Publix Breakfast Bread! I think it would work just fine! The dough should be shaggy and a little sticky. I love breads packed full of my favorite fruits and nuts like this. Crecipe.com deliver fine selection of quality Fruit-and-nut bread recipes equipped with ratings, reviews and mixing tips. With this recipe, however, the dough is not as loose and sticky as with my other no knead bread doughs. That’s a good thing. Absolutely delicious! thanks It’s perfect with cheese! Hence, no need to knead! It pre-heats in the oven and gets very hot indeed. After 3 hours dough will become puffy and dotted with bubbles. And toast season is here! Is that to be expected ? This looks absolutely fantastic. To be absolutely certain, you can insert an instant read thermometer into the center of the loaf. 1 tablespoon oil (olive oil, canola oil or vegetable oil. Now you wait. So good toasted. 4 cups bread flour. Well, that depends on how hungry you are.Â, On a serious note, no homemade bread lasts as long as store-bought bread and that is because it has no preservatives in it. Keep the cooled loaf well wrapped in plastic. This is breakfast all next week! I’m already imagining putting butter or peanut butter on it, but only after devouring the first piece all by itself! The longer you let it sit, the more flavor is developed. Chunky Fruit and Nut Quick Bread is packed full of healthy fruits and nuts ~ the smell of a couple of slices of this bread in the toaster will get anyone out of bed in a hurry! I just baked this bread and the finished product looks like your photos. Amazon Associates is designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Absolutely delicious! 1/2 teaspoon baking soda. Want to become a Blue Jean Chef Insider? loaf pans. (Alternately, you could use a clean kitchen towel to cover the dough, but I find this often sticks to the dough, ruining both the appearance of the bread and the towel.) I have everything I need for this without going out to buy any ingredients. Yup… we were in a heat-spell (inside temps ~ 80’sF). Preheat the oven to 180°C (approximately 350°F). I do think the variety is what makes this bread so special, so I wouldn’t suggest trying to make it with only one type of fruit and nut, it just won’t turn out as good. Remove the bread from the oven; a cake tester or toothpick inserted into the center should come out clean, and an instant-read thermometer should read about 200°F. 5 free range eggs 2 cups mixed raw nuts - I prefer to use macadamia and walnut but any combo is good 1 cup milled flax meal OR ground almonds ; 1 cup pumpkin seeds Hi Doug. Step 1, Preheat the oven to 350˚ F. Spread the nuts on a baking sheet and bake until lightly toasted, about 10 minutes. 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