10 mini-loaves
Active Work Time: 45 minutes
Total Preparation Time: 1 hour 10 minutes plus 1 hour 25 minutes standing
1/2 cup chopped walnuts
2 tbsp dry yeast
1-1/2 cups warm water
1/2 cup (1 stick) butter, melted and cooled
1/3 cup honey
2 egg whites, lightly beaten
2 tsp ground cinnamon
2 tsp salt
2 cups whole-wheat flour
About 3-1/2 to 4 cups bread flour or unbleached all-purpose flour, plus more for kneading
Oil, for greasing
Ground cinnamon, for garnish
Toast walnuts in dry skillet over medium heat, shaking pan or stirring nuts constantly until golden, 5 to 6 minutes.
Sprinkle yeast over warm water and let stand until yeast is bubbly, 6 to 8 minutes.
In large bowl, combine melted butter, honey, egg whites, cinnamon and salt. Add yeast. Briskly fold in whole-wheat flour and 1 cup bread flour. Begin to knead by hand on floured surface or with dough hook, adding flour as needed until dough leaves sides of bowl. Dough should become soft and no longer sticky. You might need slightly more flour; add a bit at a time.
Knead about 5 minutes then press in walnuts. Knead 3 more minutes. Cover dough with damp tea towel and let rest on lightly floured board until doubled, 45 minutes.
Punch down dough to release any air. Divide dough into 12 portions. Shape into ovals and place in well-greased (2 1/2x4 1/2-inch) miniature loaf pans. Allow dough to rise until flush with top of pans, about 40 minutes. Dust with flour and cinnamon.
Place in 375° F oven, then reduce heat to 350° F. Bake until tops are lightly browned, about 25 to 35 minutes. Cool in pan 10 minutes before removing.
from Di
(11/21/00)
Each loaf: 397 calories; 581 mg sodium; 25 mg cholesterol; 14 grams fat; 60 grams carbohydrates; 11 grams protein; 0.90 gram fiber.
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