Leonese-style Walnut Bread (Pan de Nuez a la Leonés)

Pan de Nuez a la Leonés, or Leonese-style Walnut Bread, is a traditional bread from the region of León in Spain. This delicious bread is packed with the rich flavor of walnuts and makes for a perfect accompaniment to a cup of coffee or tea.

Leonese-style Walnut Bread (Pan de Nuez a la Leonés)

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm water
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 egg

Instructions

  1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until it becomes frothy.
  2. In a large mixing bowl, combine the flour, sugar, salt, and cinnamon. Stir in the chopped walnuts.
  3. In a separate bowl, whisk together the milk, melted butter, and egg. Add the yeast mixture and mix well.
  4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
  5. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
  6. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour.
  7. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan, cover, and let it rise for another 30 minutes.
  8. Preheat the oven to 350°F (175°C) and bake the bread for 35-40 minutes until golden brown.
  9. Let the bread cool before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
25g
Protein
5g
Fat
10g

Supplies

Loaf pan Mixing bowls Whisk Measuring cups and spoons

Tools

Oven Mixer (optional)

Serving suggestions

Serve the Pan de Nuez a la Leonés with a spread of butter or alongside a hot cup of coffee for a delightful breakfast or snack.

Tips & tricks

For an extra crunch, toast the walnuts before adding them to the bread dough.

Cost

$8