Two weeks in a row with a Tassajara Bread Book recipe! AND two weeks in a row with a I-have-everthing-in-my-kitchen recipe.

This week, I really didn’t know when I would have time to bake. I finished work on Friday, went to a wedding Saturday, and am already in Nantucket (Sunday). Fortunately, Friday night I got home much earlier than anticipated and was able to make something without any trips to the store: Honey Walnut Bread.

Because I’m already on Nantucket, this is going to be a quick post. I promise I’ll make it up to you at some point.

First, heat the honey and milk over low heat, stirring with a wooden spoon, until warm and combined. While still over low heat, add the butter and stir until melted. Cool the mixture in a bowl until it reaches room temperature.Next, beat in the eggs with a whisk until combined.Then, whisk in the flour, baking powder, and salt (I mixed them before adding).Finally, stir in the chopped walnuts to distribute and pour into a loaf pan sprayed with cooking spray. Bake at 325°F for an hour or until a toothpick comes out clean.Cool in the pan before removing to a wire rack to cool completely. Wrap with tinfoil and eat within the week. I’ve found it is particularly good for breakfast heated up and eaten with a bit of butter.

Enjoy!

Honey Walnut Bread

Ingredients:

• 1 cup milk
• 1 cup honey
• 1/2 cup butter, softened
• 2 eggs, beaten
• 2 1/2 cups whole wheat flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 cup chopped walnuts

Directions:

1. Heat milk and honey over low heat, stirring until combined.
2. Add butter and stir until melted.
3. Remove from heat and allow to cool to room temperature.
4. Beat in eggs until smooth.
5. Add flour, salt, and baking powder and beat to combine.
6. Stir in walnuts.
7. Pour into loaf pan sprayed with cooking spray and bake at 325°F for an hour or until a toothpick inserted in the center comes out clean.
8. Allow to cool 15 minutes and then transfer to wire rack to cool completely.