Soft bread with evaporated milk and nuts
This soft and delicious bread with nuts is a crossing between bread and brioche. Evaporated milk makes it particularly fragrant and the addition of nuts gives it a crunchy touch and it gently smells like honey.
Soft bread with evaporated milk and nuts. Easy yeast bread with evaporated milk.
- 1.5 tsp active dry yeast* (see the notes to halve the yeast)
- 0.5 tsp sugar
- 60 ml warm water
- 0.5 cup unsweetened condensed milk (evaporated milk)
- 2 tbsp water
- 2 tbsp extra virgin olive oil
- 2 tbsp honey
- 1 tsp salt
- 120 g wholemeal flour
- 200 g bread flour
- 1 handful chopped walnuts
- Read the instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
2 hours 30 minutes waiting time.
* To keep your bread, rolls, pizzas, focaccia and other yeast dough recipes soft and fragrant for longer, you need to cut the amount of active dry yeast in half and extend the rising time
Instructions soft bread with evaporated milk and nuts
In a bowl mix dry yeast, sugar and warm water and set aside let stand until foamy, about 5 – 10 minutes.
In a large bowl unite evaporated milk, 2 tablespoons of water, oil, honey, salt, wheat flour and stir.
Add the yeast mixture and bread flour to the liquid batter and helping yourself with a wood spoon stir until it begins to form a ball.
Knead the dough by hand for minimum 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a plastic wrap and let rise in a warm place until doubled in volume (about 1 hour – 1 hour and a half). The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Deflate the dough then add the walnuts and knead briefly.
Form a loaf. Place in a loaf tin, previously lined with parchment paper, cover with a cotton cloth and let it become puffy for another half an hour – 45 minutes.
Preheat the oven to 190° C and bake the loaf for 25 – 35 minutes. Remove from the oven and wait 5 minutes before taking out the bread from the tin. This bread is also delicious the next day.
lot of love. B.
p.s. If you are looking for another recipe with walnuts check my Walnut cake with mascarpone and cinnamon frosting and Spaghetti with sun-dried tomatoes, walnuts and lemon pesto.