The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rose Levy Beranbaum's Walnut Onion Bread

  • Pin It
breadsong's picture
breadsong

Rose Levy Beranbaum's Walnut Onion Bread

Hello, I really love Rose's walnutty-oniony bread. I found a maple-veined cheese a few years ago and it paired amazingly well with this walnut bread! Any good cheese is great with this bread though.  This is a 69% hydration loaf using milk, with the addition of some roasted walnut oil. I like to substitute shallots for onions; I like their nice pink color and great flavor.  Regards, breadsong

Comments

Mebake's picture
Mebake

Wonderful Looking loaves, Breadsong!


Oh.. its that Thanksgiving, no crumb shots by anyone :)


 

breadsong's picture
breadsong

Hello & thanks for writing!  Here is the crumb shot. This bread is infused with a wonderful onion flavor from the shallots. I used a combination of strong 13% bread flour blended with a 10.5% all-purpose flour to bring the overall protein to about 11.7%.  The crumb is nice and soft and wow does this loaf ever taste good!
Thank you Rose Levy Beranbaum, for this formula!
Thanks from breadsong


 


arlo's picture
arlo

Very attractive looking scoring pattern. Sounds remarkably delicious!

breadsong's picture
breadsong

Thank you and yes this bread is very good. Even on the second day!
Regards, breadsong

Franko's picture
Franko

Hi breadsong,


These loaves look wonderful! Great colour and scoring. I'm sure they taste as good as they look. As Khalid mentions, it would be nice to see a crumb shot, but I realize that it's not because of anything to do with Thanksgiving, since we Canucks had our own back in October.


I have RLB's Cake Bible and Passion for Chocolate, both of which are excellent books, so I'll have to see if I can pick up a copy of her Bread as well.


ATB,


Franko

breadsong's picture
breadsong

Hi Franko,

I gave away 2 of the 3 loaves I made, & am glad I saved one for us. We're trying not to chip away at it too much and wait for dinner. This is hard to do.

This is a straight dough, ready relatively quickly that has tons of flavor - a real winner.

I am a huge fan of Rose Levy Beranbaum's work and have collected her books over the years. The Cake Bible has gotten me though many projects as have her other books and I am always grateful for her experience, expertise and precision in formula development. I have Passion for Chocolate too but haven't made anything out of it yet. As I write this I have no explanation as to why. I may have to try some of her special cookies this Christmas season (I love those little cookies she calls Les Figues!). 

But I may have to make Daisy_A's Mexican Chocolate Crackle Cookies first!!!


Thanks from breadsong