N is for… Nothing and Nuts
I wouldn’t mind being on the beach digging a hole or something like that, but I’m a long way from the seashore so I managed to hop into the Lake and have a slow swim up and down, watching the shadow of a plane gliding high above me through some little clouds; such a peaceful gentle place to spend an hour and my ennui seemed less important after that. So…
…N is for Nuts. I am very fond of nuts. I think I like the tussle of getting them out of their shells in one piece almost as much as I enjoy eating them. In order my favourite nuts are, cobnuts, sweet chestnuts, hazelnuts, almonds, walnuts, pecans and brazils.
The nut breads were the recipes that enticed me to buy The Handmade Loaf and sent me off on quests for exotic ingredients and bits of kit. This photo above is one of the first of my home baking efforts; Dan Lepard’s sweet chestnut and hazelnut bread.
I am definitely looking forward to making his cobnut signature bread again.
It shouldn’t be long now till the cobnuts make their journey from Kent to my greengrocers. We love this soft and grainy bread, sweet with honey and nuts, both in the special shape that Dan Lepard makes in the book and as soft topped rolls.
Once upon a time I bought a pullman tin on ebay which came all the way from Malaya, (I have two more of these tins, a French one and an American one and I can’t believe that no one manufactures them in this country) just so I could make this almond milk loaf.
I was fascinated by the idea of a nut milk “a marzipan that is mixed with water to make an iced summertime drink“, though I couldn’t really taste the almonds in the loaf in the end when I finally made it. I was still very proud that I managed to do it after lots of help from kind people on DL’s forum about dough quantities and tin sizes.
This bread also features nuts; a rye bread with walnuts I made more recently from ‘Bread’ by Jeffrey Hamelman.