Burgundian Walnut Bread. 

This bread is warm and tasty.  Walnut oil and toasted walnut pieces are incorporated to make one of the most flavorful breads you will ever taste.  It is simple to make and delicious served with fish and meat dishes. 

Just like our deliciouscookies.com Christmas Stolen, this bread probably wont make it to the table.  I was taught how to make this bread years ago in a cooking school in New York City.  I could not believe the aroma the exuded from this small round shaped bread. 

Boule simply means a ball shaped loaf of bread.  On a lightly floured surface work the dough in a clockwise rotation creating a ball.  Then you pinch the bottom together.  Try this bread with a stew or for light eating with one of our tasty fish dishes presented to you this month.  Good eating.    

Ingredients: 
Hot Tap Water-2 cups. 
Fresh Yeast-2 oz. 
Bread Flour-2 cups. 
Salt-1/2 oz. 
Sugar-1/8 cup. 
Walnut Oil-1/4 cup. 
Vegetable Shortening-1 oz. 
Walnuts-1 1/4 cups coarsely chopped and toasted. 
Onion-1/4 cup chopped. 
Egg Wash-1 egg and a dash of water, mixed well.   

Instructions: 

In a large bowl combine the water and yeast.  Stir until the yeast has completely dissolved.  Add in all the other ingredients until the are all incorporated well.  Knead the dough either by hand or using a stand up kitchen mixer.  Knead until dough is smooth.  Place the dough into a greased bowl and cover it tightly with plastic wrap.  The dough should rise to about double its size in about 1 1/2 hours.  Punch it down and then knead it until once again smooth.  Cut the dough into 4 piece and shape them into round loaves.  Place the dough balls on  parchment paper on top of a cookie sheet and allow the dough to rise until double in bulk again.  Brush with the egg wash and bake in a preheated 350F degree oven until golden.  The loaves are done when you turn them over and tap them lightly .  You should hear a hollow sound.  Serve with sweet creamy butter.