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Submitted by daniel123 on December 26, 2009 - 12:42pm Help needed with Red wine and walnut breadI recently tried a red wine walnut bread.... It was amazing I have tried on many occation to make one unsuccesfully. Should I replace all my water with wine? Should I use more yeast? Should I go with sourdough instead. I have tried every other way unsuccesfully and I was wondering if anyone on the FORUM would be able to help me. I cannot find any receipe on the subject The bread that I tried was more of less a 1/2 pound in size. The consistency was like a chiabatta Thanks in advance for your help... it's getting frustrating Dan
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Take a look at this :
http://www.wildyeastblog.com/2008/02/08/red-wine-pine-nut-fig-loaf/
I haven't made this bread, but have been saving it for a future bake. Susan makes excellent breads. Perhaps this will help.
Betty
Red wine and walnut bread
Hi Dan..I found this link on line..looks pretty good...I may try it tomorrow..
Merry Christmas.
http://www.slashfood.com/2008/09/08/red-wine-currant-bread/
So try a ciabotta and replace the water with wine
I haven't tried it but if you have a successful ciabotta recipe, I'd just directly substitute a reasonable red wine for the water.If you are less adventurous-substitute only 1/3. Don't add the walnuts until the end of the long mix.
Here is a link for Walnut Red Wine Raisin Bread but it does not appear too much like ciabotta.
http://mariokawakami.blogspot.com/2007/12/walnuts-red-wine-bread.html
i have made red wine bread in
i have made red wine bread in the past and if you type in red wine bread in the search facility on this site you will be able to find all references to such breads that have been posted in the past (great tool.) I would suggest that you start off with smaller amounts than complete substitution of water for wine, I think JC has been one of the few people that have been completely successfull with a full substitution. Try 25% as a good starting point from a recipe that you are already familiar with and are happy with.
Then increase if the resultant bread is to your liking, dont forget though if it is not good to drink dont use it to bake. I wouldn't go for extra yeast just expect the dough to be a little more sluggish ( it has the same effect on my body too)
good baking regards Yozza
WINE BREAD
The alcohol in the wine is killing the yeast or perhaps the added nitrite used by the winery.First i'd look for a ''home made wine'' w/o chemicals and then I'd bring the wine to a boil, cool, and use it in place of water. I've used ''brandy'' as an addition when making ''italian easter bread''. GOOD LUCK.