Classic Walnut Boule

Boule, the French word for "ball," often refers to round loaves of crusty bread. You can use any leftovers to make sandwiches for lunch, or simply toast a slice, slather it with butter or jam, and enjoy it for breakfast.

Yield: 16 servings (serving size: 1 slice)

Ingredients

• 3  tablespoons  sugar
• 1  package dry yeast (2 1/4 teaspoons)
• 1  cup  warm water (100° to 110°)
• 1  tablespoon  toasted walnut oil
• 10.7  ounces  bread flour, divided (about 2 1/4 cups)
• 4.75  ounces  whole wheat flour (about 1 cup)
• 1 1/2  teaspoons  salt
• Cooking spray
• 1/2  cup  coarsely chopped walnuts, toasted
• 2  tablespoons  yellow cornmeal
• 1  tablespoon  fat-free milk
• 1  large egg white

Preparation

1. Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in oil. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 9.5 ounces (about 2 cups) bread flour, whole wheat flour, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until dough is smooth and elastic (about 5 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; knead in walnuts. Shape dough into a 9-inch round on a lightly floured surface. Place dough on a large baking sheet sprinkled with cornmeal. Cover and let rise 1 hour or until doubled in size.

3. Preheat oven to 350°.

4. Uncover dough. Combine milk and egg white; brush over dough. Score dough by making two diagonal slits with a sharp knife; make two diagonal slits in the opposite direction to create a crosshatch pattern. Bake at 350° for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Cool on a wire rack.

Nutritional Information

Calories:

122 (25% from fat)

Fat:

3.4g (sat 0.3g,mono 0.6g,poly 2.3g)

Protein:

4.1g

Carbohydrate:

20.3g

Fiber:

1.7g

Cholesterol:

0.0mg

Iron:

1.2mg

Sodium:

226mg

Calcium:

8mg