Ingredients
- 3/4 basic bread sponge
- 2 3/4 c all purpose flour unbleached
- 2 3/4 cups flour
- 1 c water
- 1 1/2 c walnuts-coarsely (chopped)
- 5 tb honey
- 1/2 c all purpose flour
- 2 tb water
- 1 1/2 tb walnut oil
- 1 tb kosher salt
- 1/2 ts dry yeast (active)
bottom shelf. Boil two cups of water. Using a razor blade, make an 'X' in the top of each of the loaves. Pour the boiling water into the baking pan. With a quick jerk, slide the loaves off the sheet and onto the stone. Bake for 30-35 minutes until the loaves are hollow sounding when tapped on the bottom. When done, cool on a rack. Recipe By : Amy Scherber, Food&Wine 2/93
