Can I add spices to this bread?
Yes, a pinch of cinnamon or nutmeg would complement the honey and walnuts beautifully.
BREAKFAST
Sardinian Honey and Walnut Breakfast Bread
This rustic Sardinian breakfast bread is subtly sweet, enriched with local honey and crunchy walnuts. It's a delightful way to start your day, offering a taste of Mediterranean warmth and tradition.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 350°F/175°C. Lightly grease and flour a 9x5 inch loaf pan.
02
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
03
In a separate medium bowl, whisk together the milk, honey, melted butter, and egg until well combined.
04
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
05
Gently fold in the chopped walnuts.
06
Pour the batter into the prepared loaf pan and spread evenly.
07
Bake for 30 minutes at 350°F/175°C, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
08
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
About This Recipe
This rustic Sardinian breakfast bread is subtly sweet, enriched with local honey and crunchy walnuts. It's a delightful way to start your day, offering a taste of Mediterranean warmth and tradition.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra touch of flavor, lightly toast the walnuts before adding them to the batter. This enhances their nutty aroma.
Easy Substitutions
Almonds or hazelnuts can be used instead of walnuts. For a dairy-free version, use a plant-based milk and vegan butter.
Storage & Reheating
Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Serving Suggestions
Serve slices warm with a dollop of ricotta cheese and an extra drizzle of honey. It's also delicious toasted with butter or alongside a cup of coffee or tea.
Common Mistakes
1. Overmixing the batter: This leads to a dense, tough bread. Mix until just combined. 2. Not greasing the pan properly: The bread may stick. Ensure the pan is well-greased and floured. 3. Baking at the wrong temperature: Too high can burn the outside while leaving the inside raw; too low can result in a dry bread. Use an oven thermometer if unsure. 4. Slicing while hot: The bread can crumble. Allow it to cool slightly before slicing.
Frequently Asked Questions
Why is my bread dry?
This could be due to overbaking or overmixing. Ensure you bake until just done and mix gently.
Can I use whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture.
How do I know when it's perfectly baked?
A wooden skewer inserted into the center should come out clean, and the top should be golden brown.
MORE TO KNOW
The key to a tender breakfast bread is to avoid overmixing the batter. Overmixing develops the gluten too much, leading to a tough texture. Mix only until the ingredients are just combined. The honey adds moisture and a unique sweetness that keeps the bread fresh longer.
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