Walnut and Herb Batter Bread
1 1/2 pkg. (1 1/2 Tbsp.) active dry yeast
Pinch sugar
1 cup warm water (105 - 115 degrees)
1 cup warm milk (105 - 115 degrees)
2 Tbsp. brown sugar
1 Tbsp. salt
3 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh basil or 1 1/2 tsp. dried
1 Tbsp. chopped fresh tarragon or 1 1/2 tsp. dried
1 clove garlic, minced
4 1/2 cups unbleached all-purpose flour
3/4 cup walnuts, coarsely chopped
In a small bowl, sprinkle yeast and sugar over warm water.
  Stir to
dissolve and let stand until foamy, about 10 minutes.  Combine milk,
sugar, salt, parsley, basil, tarragon, garlic, and 1 1/2 cups flour, and beat
until smooth.  Add yeast mixture.  Add remaining 3 cups flour and beat
vigorously by hand or in the electric mixer until batter is smooth yet
sticky.  Cover with plastic wrap and let rise in a warm place until doubled,
about 45 minutes to an hour.  Sprinkle walnuts over the top of the batter
and stir down, beating vigorously to distribute the nuts.  Turn batter into
a well-greased 1 1/2-quart casserole, soufflé dish, or 9-inch spring form
pan.  Let rise, loosely covered, in a warm place until batter is even with
top of pan.  Bake in a preheated 375 degree oven until brown, crusty,
and a cake tester comes out clean, 50 to 60 minutes.  Turn loaf out of
pan or remove spring form sides, and let loaf cool on a rack.

Bread Recipes