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La Fouace aux Noix
(Walnut Hearth Bread)
The Best of Bon Appétit
Editors of Bon Appétit,
1979, Knapp Press
“This
wonderful bread is a specialty of Poilane, the ‘Maître Boulanger’ of Paris.
Delightful with grapes, chilled rosé or a mellow Vouvray.”
Makes a
2-pound round
3 1/2 to 4 cups unbleached all-purpose flour
1/2 cup whole wheat flour
1 envelope dry yeast
1 tablespoon salt
1 cup milk (120 to 130 degrees F)
1/3 cup water (120 to 130 degrees F)
1 cup coarsely chopped walnuts
3/4 cup finely chopped onion
1/2 cup (1 stick) unsalted butter, softened
2 tablespoons cornmeal
Lightly grease large bowl; set aside.
Combine 1 3/4 cups flour, whole wheat flour, yeast and salt
in mixing bowl. Add milk and water and beat about 2 minutes. Stir in
walnuts, onion and butter and mix well. Blend or knead in remaining flour as
necessary to make
a stiff dough. Place in greased bowl, turning dough to
coat entire surface. Cover with plastic wrap and hot, damp towel and let
rise in warm place
until doubled.
Sprinkle baking pan with cornmeal. Punch dough down and place
on lightly floured board. Knead 3 to 4 minutes. Shape into ball and place on
baking pan. Let rise uncovered in warm place about 15 minutes.
Preheat oven to 425 degrees F.
Place a pan of hot water on oven floor or lowest rack. Make
slash on top of dough with scissors or knife, place pan on middle rack and
bake 30 minutes. Remove pan of water. Reduce heat to 300 degrees F and bake bread
until it sounds hollow when tapped, about 30 minutes longer. Cool on rack.
Featured Archive Recipe:
French Mixed-Grain Bread
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