Bread, pizza, quiches & sandwiches

Walnut and Parsley Bread

Do you want to see my newborn? Hush, hush, don’t wake him up… don’t you see he’s just born? See how cute and fine he is? See what a brown beautiful skin he has? Get your nose close to the screen and breath deeply… can you smell it? Can you feel that wonderful aroma of new life?

Do you want to know his name? Don’t you guess it? Yes… his name is: Walnut and Parsley Bread! My first baby-bread :D.

I’m sooooo excited!!! You cannot imagine how high I got when the baby bread came out so nicely :D. Want to know about it? Ok, 9 months ago… he, he, he… I’m joking ;D.

I’ve always ( and I mean always) bought my bread at the bakers shop. But lately, their bread has become chewy or hard or tasteless and I 1,05 Euros was too much to pay for it. So, I decided that a breadmachine would be a fantastic investment… and I was soooooo right ;D.

I followed a recipe from the book: 365 Recetas de PAN from Anne Sheasby and adapted it a bit. The book looks wonderful and there are 365 recipes for bread, pizza dough, muffins… bla. She’s got recipes for breadmaker and for oven.

I made the dough with the breadmaker and poured the ingredients in the order the breadmachine asked for (not the way it says the book). Once the dough was done I run the bake program. It took 2 hours and a half and the most delicious aroma invaded my kitchen!!!

I took half of the bread and gave it to my parents… you know how moms are… now half  Sagrada Familia’s neighbourhood has tasted the bread… and they loved it!!!
Today is not October 16th and therefore I cannot send my baby bread to 1x umrühren bitte: Announcing World Bread Day 2009, but I’m sure this is just the start; more breads will come :D.


Ingredients: 350 grs of white strong flour, 225 ml of mineral warm water, 1 1/2 table spoons of fresh minced parsley, 70 grs of slightly chopped walnuts, 25 grs of butter, 1 teaspoon of salt, 1 teaspoon of dry yeast.

  1. Get all ingredients ready by the breadmaker: Chop the walnuts just a bit. Warm the mineral water up. Wash, dry and chop the parsley. Get the rest nearby too.
  2. Pour the flour in, the water, the parsley and walnuts, the butter, salt and the yeast. Push thek dough button and the start one. Iron some clothes meanwhile, if you like ;D.
  3. Once the dough program finishes, start the bake one. Read two chapters of your favourite book, if you like ;D.
  4. When it's done, take it out of the machine and place over a metalic grid to let it cool down. And believe it or not... it's done! Without any effort!!


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09/17/2009 · 20:28 h by Bellini Valli

Yes I can get a small portion of the aroma of your homemade bread across the ocean, and the mountains to Canada.

09/17/2009 · 21:23 h by Peter G

Hola Nuria! Welcome back! I’ve missed your posts and your sense of humour. I have just returned from holidays so look forward to catching up on some reading! Love the bread! I’d like to see what else you can come up with!

09/18/2009 · 0:01 h by Gypsy Girl Gourmet

Congrats! Your bread looks delicious!

09/18/2009 · 6:30 h by Mercè

Ostres, no hauria combinat mai les avellanes amb el julivert per fer un pa! S’hi nota molt el gust de julivert??

09/18/2009 · 13:39 h by FoodJunkie

I love walnuts in bread Nuria! Plus I also feel that loaves are my babies…all this effort I guess :-)

09/18/2009 · 14:39 h by 5 Star Foodie

Mmm…. this bread looks wonderful! such a great combination with walnut & parsley!

09/18/2009 · 15:42 h by Soma

isn’t the smell of fresh baked bread the best thing? Love your herb & nut combi.

09/19/2009 · 12:58 h by zorra

Yum, wonderful loave looking forward to see your other breads! :-)

09/19/2009 · 19:17 h by Jen of A2eatwrite

This looks absolutely delicious, Nuria! We have that series of recipe books in English, too.

09/20/2009 · 23:02 h by MªJose-Dit i Fet

Mare mevaaaa quin paaaaaa!!!! ostres ha de ser deliciós untat amb tomaquet ummmm petonets

09/21/2009 · 11:39 h by Núria

Hola Mercè! No son avellanes, son nous i el julivert gairebé ni es nota. Està boníssim peró :D

09/25/2009 · 12:41 h by Miriam

Qué guay! Bienvenida al gremio de los panaderos aficionados!

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