Bread Machine Leek and Walnut Bread

Name: Bread Machine Leek and Walnut Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 2 teaspoons active dry yeast; 710 milliliters bread flour; 24 servings Cornmeal; 118 milliliters finely chopped leeks; 1 Tbsp chopped fresh oregano leaves; 1 teaspoon salt; 79 milliliters chopped walnuts; 118 milliliters whole-wheat flour

You can never have too many hor d'oeuvre recipes, so give Bread Machine Leek and Walnut Bread a try. This recipe serves 24. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 2g of fat, and a total of 118 calories. It is a good option if you're following a vegan diet. If you have salt, oregano leaves, cornmeal, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Add bread flour, whole-wheat flour, 1 1/2 cups water, oregano leaves, salt, and yeast to bread machine according to manufacturer's directions. Select dough cycle. At end of cycle, scrape dough onto a lightly floured board. Knead in leeks and walnuts.

Ingredients you will need

Bread Flour

Oregano

Walnuts

Bread

Dough

Leek

Water

Yeast

Salt

Equipment you will use

Bread Machine

Scrape dough onto a well-floured board and knead briefly to expel air. With lightly floured hands, gather into a ball, then stretch and tuck edges under to shape into a smooth oval with slightly tapered ends (about 8 in. long and 4 in. wide in the center).

Ingredients you will need

Dough

Place loaf on a well-floured surface, dust lightly with flour, cover loosely with plastic wrap, and let rise at room temperature until it's slightly puffy and holds the imprint of a finger when lightly pressed, about 1 1/2 hours.

Ingredients you will need

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Sprinkle a 13- by 17-inch baking sheet generously with cornmeal.

Ingredients you will need

Cornmeal

Equipment you will use

Baking Sheet

Transfer loaf to sheet. With a sharp knife, make three diagonal slashes 1 inch deep and 1 to 2 inches apart across loaf top.

Equipment you will use

Knife

Place sheet on rack in lower third of a 450 regular or convection oven.

Equipment you will use

Oven

Or, if using a baking stone, gently slide edge of cornmeal-covered baking sheet under loaf and lift it onto end of sheet. Slash as directed above, then gently slide loaf onto one side of stone in oven.

Ingredients you will need

Cornmeal

Equipment you will use

Baking Sheet

Oven

Spray 3 to 4 squirts of water on floor or sides of oven, taking care not to spray near heating element or lightbulb, then quickly close door.

Ingredients you will need

Water

Equipment you will use

Oven

Bake bread, spraying twice more at 5-minute intervals during the first 10 minutes of baking, until crust is well browned, 35 to 45 minutes total.

Ingredients you will need

Bread

Crust

Equipment you will use

Oven

Transfer loaf to a rack to cool for at least 1 hour. Store in a paper bag at room temperature up to 2 days. To recrisp the crust, place loaf directly on a rack in a 400 oven and bake for about 5 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven