Monday, 14 April 2014

Loamhedge Legacy NutBread


I woke up early this morning and made this recipe from the Redwall cookbook. Subtle nuttiness and after the fact cayenne pepper sensations with every bite. Delicious with butter or maple butter. Simple easy and suitable anytime. To make this recipe you will need few ingredients. 




Loamhedge Legacy Nutbread
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2 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper, or to taste
1/4 cup (1/2 stick) unsalted butter, cubed
2/3 cup milk
1 cup chopped pecans

1. Preheat the oven to 425ºF. In a bowl stir together the flour, baking powder, salt and cayenne pepper. Add the butter and rub it into the flour with your fingers (alternately, pulse the dry ingredients and butter in a food processor) until the mixture resembles coarse crumbs.

2. Stir in the milk and 2/3 cup of the pecans. Knead lightly to form a dough.

3. Turn the dough onto an ungreased baking sheet and pat it lightly into an eight-inch square. Use a knife to mark the dough into sixteen squares, cutting only partway down. Press the remaining 1/3 cup of nuts firmly into the top of the dough.

4. Bake until firm and golden, 22 to 24 minutes. Let cool for a few minutes, then break into squares and serve. 

Notes: I found the dough to be a slightly dry therefore I added a bit more milk. If this happens to you I suggest adding more milk in small additions... a tablespoon at a time.

Hope everyone had a great weekend! - JW 

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