Soft and Sweet Walnut Bread

• 210 grams Strong flour
• 40 grams Cake flour
• 30 grams Unsalted butter
• 30 grams Brown sugar
• 1 tsp Maple syrup (or honey)
• 4 grams Salt
• 160 grams Water
• 12 grams Yeast for panettone
• 1 (When using dry yeast)
• 50 grams Walnuts
• 1 Beaten egg
• 1 Walnuts for decoration

1. Roast the walnuts at 160C for 7~8 minutes to make them fragrant.
2. Add all of the ingredients from the bread flour to the panetonne yeast (or dry yeast) into the bread case, and start it on the dough making course.
3. Add in the walnuts at the mixing call.
4. Once the dough is finished, divide into 6 equal portions, release the gas, and roll them up.
5. Cover with a well-wrung out rag, and let sit for 10~15 minutes.
6. Cut 5 notches into the dough with a scraper, and lightly press down from the top.
7. Line them up on a pan, and ferment for the second time.
8. Cutting the notches deeply will give a prettier finish.
9. Brush the surface with beaten egg, lightly press the decorative walnuts into the center, and bake at 180C for 15 minutes.

flour, flour, butter, brown sugar, maple syrup, salt, water, yeast, yeast, walnuts, egg, walnuts

Taken from cookpad.com/us/recipes/168184-soft-and-sweet-walnut-bread (may not work)