Every once in a while I see a recipe and get “the itch.” It will not leave my mind until I make it. Not only I catch myself thinking about it in the middle of the day, but I often dream about it. In my dreams, I might gather the ingredients and jump into action, or sometimes get into an almost nightmare mode in which I cannot read the ingredients or find them in my pantry. The mind works in odd ways. I have no idea why some recipes do this to me, but the most recent example was the Auberge Walnut Bread blogged by Karen, as part of the Bread Baking Babes group. It is a fun virtual event, also happens monthly as The Secret Recipe Club, but in this case a member of the group picks one bread recipe and everyone makes it. This month’s bread was chosen by Elizabeth, hostess of From OUR Kitchen. I highly recommend you stop by and indulge in her blog. She is hilariously witty, and keeps a wonderful site! Back to BBB, I have thought about joining the group because c’mon, who would not like to be a “Babe?” However, I don’t think I can handle another monthly commitment. Instead, I watch them from a safe distance and marvel at all the breads they bake. Until now, that is. When I saw Karen’s post, I got the itch, and because it is a bread that doesn’t require a sourdough starter, I made it right away. You should too. You won’t need to knead it by hand, you won’t need to fold it, baby it, watch it, nothing. It is one of the easiest bread recipes to tackle, and the result will blow your mind: a soft, moist, flavorful crumb, with a darker color than you would expect from a bread made only with white flour. Smells amazing as it bakes, tastes amazing with anything you’d like to pair it with. But I advise a little blue cheese. To quote Karen…
Oh Em Gee… 😉
AUBERGE PECAN-WALNUT BREAD
(slightly modified from Karen’s Kitchen Stories)
50 grams walnut pieces
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Comments: As you know, I love sourdough baking, but there’s something wonderful about having a loaf of bread cooling less than 3 hours after gathering the flour. In fact, the dough was quite fast to rise, it did not need 75 minutes for the bulk fermentation, in 65 min it was more than doubled, so I shaped it. And instead of allowing a full hour for the final rise, I decided it was good and ready at the 50 min mark. I toasted the nuts the evening before, and added them to the food processor right before mixing the dough. Easy as pie, except for the fact that the goal was to make a walnut bread and it turned into a pecan bread with a hint of walnuts. It is my personal saga, a perverse Flour-Vinegar-Nut trilogy. When it comes to those items, I am always stumped by the difference between what “I think I have”, and what “I do have” in the pantry. But, I can tell you that pecans worked very well, and the bread tasted terrific! Very moist, I am sure it would have lasted for several days at room temperature, but since it’s just the two of us, on the second day it was sliced and frozen for future enjoyment.
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Elizabeth, it was great to “meet” you! Looking forward to following your adventures… And of course, Karen, you never cease to inspire me with your bread baking and cooking in general… Nice to have one more recipe from your site showcased in the Bewitching Kitchen…
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TWO YEARS AGO: Lasserre, a French Classic
THREE YEARS AGO: Sourdough Bread with Walnuts and Dates
FOUR YEARS AGO: Braised Brisket with Bourbon-Apricot Glaze
FIVE YEARS AGO: The Real Vodka Sauce
SIX YEARS AGO: Pork Tenderloin and Blue Cheese
Oh Em Gee (I had to say that). This bread looks amazing and you put a GIANT smile on my face. We too resorted to the freezer to preserve this bread. It freezes very well, btw. You really made my day. I hope you emailed Elizabeth so that she will feature in a babe round up!
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I got my badge! I got my badge!!!!! you know how it goes now… happy dance ON!
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Ha ha ha!
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That look s amazing, especially the crust. I don’t make much bread, but I am filing this recipe away to make – and I am a big pecan nut fan, so I will err on the side of more pecans. Thanks for sharing. margaret
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I am not a fan of pecans either, but I must say they did not bother me in this bread – however, go for walnuts like the original bread… check your pantry, don’t do as “certain bakers” do 😉
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What a great loaf!!! I love the pecans and walnuts in it…I did however misread the title initially…when I opened my email inbox and saw it I thought it said ‘aubergine pecan walnut bread’!!!!!!!!! As you can imagine, I was beyond intrigued! 😳😳😳😳
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eeeeew! Can you imagine? A bread with aubergine in the dough? I have a pretty open mind as far as food goes, but that is really too much 😉
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Ha ha! You see…I did wonder…!!!
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Reblogged this on Chef Ceaser.
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Thank you!
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Pecans AND walnuts. Oh Em Gee, indeed! Your bread looks fabulous, Sally! The crumb looks wonderful.
And you’re right, it’s delicious with cheese. Last night, we finally broke out a wonderfully stinky (but not tooooo stinky cheese) to try with the walnut bread. Wow, it sure was good!
(Please excuse if this is a duplicate comment… I’m challenged with the WP logins.)
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Oh, a properly stinky cheese is definitely the way to go here!
thank you so much for sending me the badge, which I am proudly showing!
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This bread is a work of art! I dream food too!
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Great to know I’m not alone in my dreams about food and cooking… 😉
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Oh my wowee gorgeousness, that is an amazing looking loaf! So glad you chose to bake with the BBB this month. Are you in the BBB and friends facebook group? You should post this fabulous rendition there. Here’s the link if you are interested in that. https://www.facebook.com/groups/113239422083071/
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Thanks for the heads up, Kelly! I went there and joined…. feel all grown up now, a real BABE
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As you know, Sally, there’s much to be said about a slice of bread with a good, light crumb. 2 slices will elevate any sandwich. On the other hand, there are times when only a heartier bread, slathered in butter, will do. I hope I’ve got a loaf of this bread on-hand when one of those times returns. It sounds and looks very good!
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We just had a slice the other day, toasted…. amazing how good this bread tastes, even after sleeping in the freezer for a while….
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Wow, you amazing I’ll try this recipe and let you know how sweet it is…thanks for sharing
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