The baking experimentation continues; May has seen three loaves baked (so far), with at least one more likely before I summarise them all at the end of the month. This loaf though was so good it deserves it’s own post, and as it was one I dreamt up for myself I can share the recipe.
This was one of those ideas born of what I had in the kitchen and felt I should try throwing together, baking without needing to shop first. I had some walnut pieces I felt needed using up, and walnuts are always good in bread, so that was my starting point. There was a pot of basil on the windowsill, sadly needing replacing now after being eaten by a ginger cat, and I felt that would go well with walnuts. From deciding to use basil it was a short step to pulling the jar of garlic purée out of the fridge, as the two go so well together. Initially I was going to make this a wholemeal loaf but realised I was lacked wholemeal flour so had to use white instead; I think this was a happy accident as I don’t think the finished loaf could be improved on.
Almost a meal in itself this was a good bread for any non-sweet purpose. Mushroom pate or cheese and salad sandwiches were deliciously satisfying and I’ve never made such tasty eggy-bread before. So, without further ado, here’s the recipe…
For a medium loaf
- ¾ teaspoon easy bake yeast
- 14oz strong white flour
- ½oz butter (use 1 tablespoon sunflower oil for a vegan loaf)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon crushed garlic or garlic purée
- Approx 12 fresh basil leaves, roughly shredded
- 280ml water
- 1½oz walnut pieces
Using the Basic Raisin setting on your bread machine, put all the ingredients except the walnuts into the machine in the order specified by the manufacturer (mine is dry ingredients first, water last but I know some makes reverse this). Add the walnuts at the raisin bleep.
The tricky bit is allowing the bread to cool before tucking into it as it smells so delicious!