Years ago now I used to have bread making classes here.  Back then I always made my own bread and a young French baker and I would share our favourite recipes in the classes.  I loved this recipe of his and found this bread to be great with cheese. It also offers a pleasant diversion now for an afternoon when one is incarcerated in lockdown! I always preferred to use fresh yeast, but it is certainly convenient to have a supply of dried yeast in the pantry.

INGREDIENTS

500gr flour (plain or 1/2 white/half wholemeal)
7gr sachet easy-blend yeast (I used 15gr fresh yeast)
1 TB walnut oil (for preference, but a light olive oil can be substituted)
1 teaspoon salt
300ml warm water
125gr walnut pieces

METHOD

Mix all ingredients, except nuts, to a  dough, knead well. Cover and allow to rise until doubled in size.  Knock down, knead lightly and work in the chopped nuts.

Shape into a cob or baton, place onto an oiled tray and allow to "prove" (rise) for 1 hour. Score top of the loaf and dust lightly  with flour.

Bake in a preheated 225oC oven for about 40 minutes. Allow to cool before slicing.
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I hope you are all surviving these difficult times and finding new interests and perhaps new skills you have never had time to pursue.

I am finding pleasure (and company) in caring for my domestic and "free range" stray cats and my little dog.  Of course reading is another great delight and these days I can justify it by the book reviews I write and broadcast! 

Ann Creber
The Good Life on 3MDR 97.1 FM