2tspinstant yeast of 1 packet or active dry yeast*
1 ¼Clukewarm milk
¾Cwalnutsor you can use raisins or currants -optional
Instructions
MANUAL METHOD:
Mix all ingredients in a large mixing bowl to form a shaggy dough
Knead dough, by hand for 10 minutes, by machine for 5 minutes till it's smooth. Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk
BREAD MACHINE METHOD:
Place all ingredients (except the nuts/raisins/currants) into the pan of your machine, program machine for manual or dough, and press start
About 10 minutes before the end of the second kneading cycle, check dough and adjust its consistency as necessary with additional flour or water; finished dough should be soft and supple. Add the nuts/raisins/currants about 3 minutes before the end of the final kneading cycle
SHAPING:
Transfer the dough to lightly oiled surface, and shape it into a log
Place the log in a lightly greased 9 x 5 inch loaf pan, cover the pan with lightly greased plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours, till it's crested 1 to 2 inches over the rim of the pan
BAKING:
Bake the bread in a preheated 350F oven for 35 to 40 minutes (I baked mine about 45 minutes), until an instant-read thermometer inserted into the center registers 190F. If the bread appears to be browning too quickly, tent it with aluminium foil for the final 10 minutes of baking