Nuts for Walnuts

Bakers Journal
December 04, 2007
Written by Bakers Journal
Formulas for nutty, healthy treats.
Low-Cholesterol Honey Walnut Bread
 
Ingredients   
Bread flour, 3 lbs. 4 oz., 100%
Water, 1 lb. 6 oz., 42%
Applesauce, 12 oz., 23%
Yeast, compressed, 3 oz., 6%
Vegetable shortening, 2 oz., 4%
Honey, 4 oz., 8%
Salt, 1 oz., 2%
Oatmeal, 13 oz., 24%
Walnuts, 1 lb., 31%

Method
1. Mix all ingredients until well developed.
2. Allow to rest for about 40 minutes
3. Scale out to 1 lb. loaves and put into pound cake molds; wash with margarine and sprinkle with oatmeal.
4. Proof to top of pan.
5. Bake at 350°F for 30 minutes.
Yield: Seven 1 lb. loaves.
 
No-Cholesterol Pumpkin Muffins
 
Ingredients  
Granulated sugar, 1 lb. 12 oz., 39%
Brown sugar, 2 lbs., 44%
Egg whites, 2 lbs., 44%
Vegetable oil, 2 lbs., 44%
Pumpkin puree, 6 lbs. 12 oz., 150%
Milk, non-fat, 3 lbs., 67%
Cake flour, 4 lbs. 8 oz., 100%
Baking powder, 5 oz., 7%
Salt, 0.16 oz., 0.2%
Cinnamon, 0.72 oz., 16%
Nutmeg, 0.5 oz, 11%
Allspice, 0.5 oz., 11%
Walnuts, 1 lb. 12 oz., 39%
 
Method:
1. Combine sugar, eggs, oil, pumpkin, and milk.
2. Sift dry ingredients together.
3. Add dry ingredients and walnuts to liquid mixture; mix only until dry ingredients are moistened. Do not over mix or muffins will be tough.
4. Bake at 375°F for 20 minutes.
Yield: 10 dozen 3 oz. muffins.

Recipes courtesy the Walnut Marketing Board, www.walnuts.org

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