Home-made bread, you cannot beat it, especially when the bread in question are small rustic style bread rolls studded with walnuts with a floury finish…..and, especially when time is at a premium and the dough is mixed, kneaded and proved in a bread maker, ready for shaping and baking at leisure later. Today’s recipe is first in a mini series of some new bread recipes I have been creating and developing with a new toy in my kitchen, a Panasonic Break Maker (Model SD-ZB2502).
I have had many bread makers over the years, in fact my first bread maker made its way into the Lavender and Lovage kitchen about 20 years ago……..its a bit of a paradox actually, because I LOVE free-form bread baking – the soft yielding feel of dough…….the kneading and stretching, shaping and moulding – it’s all part of the bread making experience; but, when time is tight and a freshly baked loaf is needed for lunch or supper, a bread maker is an absolute boon, and I use mine almost daily.
I make loaves of bread in them, as well as using the very useful “dough” programme” as I did when making these bread rolls; it’s a great way to get on with other jobs whilst the machine mixes, kneads and proves the dough to the second “rise” stage. To be frank, I have never seen the benefits of making jam or cakes in a bread maker, (two additional programmes that are available in most bread makers), but, all the numerous bread making programmes that are available on most machines are invaluable for a busy person.
Before I share my recipe, I would like to tell you more about the machine that I was sent – a FULL review will follow with anther recipe I made in the Panasonic bread maker, where I made a loaf from start to finish in the machine (Shallot & Garlic Country Style Loaf). First of all, the Panasonic is a very smart looking piece of kit – it’s tall, but narrow, so fits in to my kitchen well – I ALWAYS have my bread maker (and most of other kitchen appliances OUT and stored on the surfaces).
There are 25 programmes with the Panasonic bread maker, from basic white and basic white rapid to French,Italian, Pizza and Sandwich. As well as the basic breads, there are speciality programmes for Rye, Gluten Free, Spelt and Brioche. The machine comes with two blades/paddles – a multi-purpose one and a speciality one for rye bread. The easy to follow programme is also shared ON the machine underneath the top section of the lid, which is IMMENSELY handy.
As well as the handy printed manual which contains lots of interesting recipes as well as the directions for use, the bread maker comes with a measuring cup and spoon. There are three sizes of loaf to choose from – medium, large and extra-large as well as a choice of crust colour – light, medium and dark. I also LOVE the fact that these two options have their OWN buttons on the dashboard on the bread maker, making it so much easier to programme them.
But back to my recipe for today – these bread rolls were started off in the bread maker as I mentioned before, and the shaped and allowed to rise for a second time before baking. They are finished off with flour, and have a soft and nutty texture but with a crunchy crust. We enjoyed them warm with butter, but they are the ideal accompaniments for soups, stews, casseroles and hot-pots, as well as making substantial and very filling sandwiches. The taste of the walnuts is further enhanced by the addition of walnut oil and the sweetener is natural honey, which I prefer when making bread.
The recipe for these country-style rolls is shared below, with bread maker and hand-made instructions for making them. That’s all for today, have a GREAT week, and I’ll be back soon with some traveller’s tales as well as some product reviews and a new recipe or two! Karen
Pop back for my FULL review in this bread maker later and a recipe for Shallot & Garlic Country Style Loaf (see above)
Disclaimer: I received a Panasonic SD-ZB2502XBC Breadmaker RRP: £139:99 for review; all opinions and views are my own and I was not asked to share them here, but I chose to do so as I was impressed with the appliance and it’s performance.
Country Style Walnut Bread Rolls
Wonderful rustic walnut bread rolls that are perfect as a vehicle for all sorts of fillings such as ham, cheese and pate, as well as being perfect when just served warm with butter. Serve with soups, stews, casseroles and hot-pots as well as using them for hearty sandwiches.
- 500g strong white bread flour
- 5g dried yeast
- 1 tablespoon honey
- 1 teaspoon sea salt
- 2 tablespoons walnut oil
- 250mls tepid water
- 100g chopped, shelled walnuts
Wonderful rustic walnut bread rolls that are perfect as a vehicle for all sorts of fillings such as ham, cheese and pate, as well as being perfect when just served warm with butter. Serve with soups, stews, casseroles and hot-pots as well as using them for hearty sandwiches. NB: I used my Panasonic Bread Maker (SD-ZB2502) to start the dough off, to mix and prove it before shaping and baking.
|Step 1||Conventional method: Preheat the oven to 220C/Gas Mark 7
In a food mixer or large bowl tip the flour, make a well in the centre and add the dried yeast, honey, salt and walnut oil.
|Step 2||Pour in the water and knead with a dough hook for 5 to 7 minutes or by hand for 10 minutes. Put the dough in a large bowl and cover with an oiled plastic bag, or shower cap, and allow to rise for about 1 hour or until it has doubled in size.|
|Step 3||Turn the dough onto a floured work surface and knead lightly for a minute or two. Sprinkle the walnuts over the surface of the dough and then knead the walnuts into the dough. Cut the dough into 12 pieces, and shape them into small, round bread rolls.|
|Step 4||Transfer the bread rolls to a baking sheet, cover them with the oiled bag (or shower cap) and allow them to rise for about 20 to 30 minutes.|
|Step 5||Once the bread rolls have finished their 2nd rise, bake them in a hot oven for about 20 to 25 minutes. The bread rolls are done when they sound slightly hollow when tapped on the base. Serve them whilst still warm with plenty of butter, or set to one side on a rack to cool and eat later. (Suitable for freezing)|
|Step 6||Bread Maker Method: Place all of the ingredients into the bread maker, with the paddle inserted and close the lid. Set the machine to the “dough” programme with “extras” – place the walnuts in the “extras” tray in the lid of the machine. Press start and allow the bread to be mixed, kneaded and proved.|
|Step 7||When the dough is ready, take the bowl out of the machine and tip the dough out onto a floured board, then proceed from step 3 above.|
|Step 8||NOTE: I used a Panasonic Bread Maker SD – ZB2502 and I used programme 19, which is a wholemeal raisin programme, but as I used walnuts, I wanted the extra time to rise.|