Skuta Walnut Bread Knot

Super soft, airy and fluffy bread with skuta cheese and walnuts.

Ingredients

Ingredients
Servings:
g
Skuta Cheese
g
All-Purpose Flour
g
Walnuts
g
Active Dry Yeast
tsp
Kosher Salt
Egg White
Egg Yolk
tbsp
Olive Oil

Instructions

Preparing In The Kitchen
  1. Preheat the oven on 180 ºC and prepare a baking sheet with parchment paper.
  2. Rub skuta cheese very finely on a grater and roughly chop the walnuts.
  3. In a big bowl, mix the flour and yeast carefully. Add the remaining ingredients and stir with a spoon until the dough comes together. Using your hands, form the dough into a ball, kneading it on a floured surface for a few minutes. (You can also do all the mixing and kneading in your stand mixer with the dough hook attachment.) Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place it at a warm place to rise for 30 minutes more.
  4. Then divide the dough into two equal pieces, roll them out to about 60 cm long strands and braid into a braid. Transfer it on the baking sheet.
  5. Brush the dough with egg yolk and let it rest for additional 15 minutes.
  6. Transfer the bread to the oven and bake 35 minutes.

Preparing In The Kitchen
  1. Preheat the oven on 180 ºC and prepare a baking sheet with parchment paper.
  2. Rub skuta cheese very finely on a grater and roughly chop the walnuts.
  3. In a big bowl, mix the flour and yeast carefully. Add the remaining ingredients and stir with a spoon until the dough comes together. Using your hands, form the dough into a ball, kneading it on a floured surface for a few minutes. (You can also do all the mixing and kneading in your stand mixer with the dough hook attachment.) Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place it at a warm place to rise for 30 minutes more.
  4. Then divide the dough into two equal pieces, roll them out to about 60 cm long strands and braid into a braid. Transfer it on the baking sheet.
  5. Brush the dough with egg yolk and let it rest for additional 15 minutes.
  6. Transfer the bread to the oven and bake 35 minutes.

You May also love

Filled Wiesn Pretzel

Seeded Pumpkin Breadsticks

Herby Tomato Focaccia

WE believe in

Real food
Real people
Real Life

Stay tuned! Bite by bite

Stay tuned!
Bite by bite

Sign up for our email-newsletter and stay updated.

2022. © The Bitery GmbH. All rights reserved.

Change your language on the web

Search

Grocery list

Login

Register

Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.