Makes 1 round loaf -beaten
1 T Active dry yeast 3 ea To 3 1/4 cups white flour,
3/4 c Warm water -preferably unbleached
2 T Nonfat dry milk 4 T Soft sweet butter
1/3 c Sugar 1 c Macadamia nuts, roughly
pn Of salt -sliced
2 ea Eggs, at room temperature,
In a medium-size bowl dissolve the yeast in the warm water. Stir in
the dry milk, sugar, salt, and beaten eggs. Mix in 1 cup of the
flour, then beat in the soft butter a tablespoon at a time until it
is absorbed. Add enough more of the flour to make a manageable dough.
Turn the dough out on a floured work surface and let rest while you
clean and butter the bowl. Knead the dough lightly for a few minutes,
adding more flour as necessary, then return it to the bowl, cover
with plastic wrap, and let rise in a warm place until double in
volume – about 1 hour. Turn the dough out, punch down, and knead in
the nuts. Let rest, covered with a towel, for 10 minutes. Punch the
dough down again and form into a round. Place in a buttered 9-inch
cake pan, cover with a towel, and let rise again until double in
volume – about 45 minutes. Bake in a preheated 350 F oven for 45
minutes. Turn out and cool on a rack. The Book of Bread From the
collection of Jim Vorheis
Yields
1 servings