My first ever memory of a truly amazing loaf of bread is of a hazelnut and raisin loaf from Clarke’s. I was living around the corner from Sally Clarke’s restaurant and food shop at the time and loved to make a habit of enjoying one of the best cappuccinos in town (long before the rise of the decent coffee bar) and buying a good loaf of bread.
I also applied for a job there, went for an interview with Sally herself, who told me to come back and apply again once I had some experience under my belt. I was still studying professional cookery at Westminster college and had no practical kitchen experience at that point. Why didn’t I go back and try again? If only I could answer that question.
Sally Clarke was and still is a kitchen heroine of mine. Her no choice set restaurant menu using the best of what the seasons have to offer, her influences from working at Chez Panisse, her attention to detail, high standards and strong work ethic brought her success and recognition at a time when there were far fewer female chefs than there are today. She was a huge inspiration to me so I thought I would make a loaf of bread which reminds me of my first visit to Sally’s shop of wonders.
One Ingredient-Walnuts
This loaf will be my entry into One Ingredient (Walnuts) hosted by me and Franglais Kitchen on alternate months.
I am also sending my loaf over to Cooking with herbs hosted by Karen at Lavender & Lovage.
This loaf of mine is also a suitable entry for Breakfast club with a fruit theme this month. Hosted by Michelle at Utterly Scrummy and created by Helen at Fuss Free Flavours.
October’s Tea Time Treats challenge is Bread, so I am sending this loaf over to Kate at What Kate Baked who co-hosts the challenge with Karen at Lavender & Lovage.
Walnut Rosemary & Fruit Loaf
Ingredients
- 500 g Strong white bread flour
- 2 tsp Fast action yeast
- 1.5 tsp Salt
- 250 ml Tepid water
- 50 ml Tepid milk
- 4 tbsp Olive oil
- 1 tbsp Rosemary finely chopped finely chopped
- 125 g Walnuts chopped
- 125 g Mixed dried fruits Eg; apricots, sour cherries, blueberries, prunes
Instructions
Put the bread flour, yeast, salt into the bowl of your kitchen food mixer with a dough hook attached,
Measure out the water and milk and warm in the microwave until tepid (this takes around 30 seconds), then add in the olive oil,
Put the food mixer on and slowly add in the liquid to the flour mixture and knead for a couple of minutes until the mixture has come together (add a touch more water if necessary),
Add in the rosemary, walnuts and dried fruits and continue to knead for a further 8 minutes. If doing this by hand just knead the mixture for 10 minutes on a floured work surface,
Let the dough prove in a bowl for 2 hours covered with a tea towel,
After 2 hours, take out the dough and divide it into 2 pieces and shape them into round loaves. Place the loaves onto 2 baking trays lined with baking parchment, cover with 2 tea towels and let them prove for a further hour,
Once the loaves are proved and have doubled in size, cut a cross in the loaves with a very sharp knife and bake in the pre-heated oven (200 degrees) for 30 minutes (approx),
The loaves are cooked when you tap the bottom of the loaf and it sounds hollow inside,
Leave the loaves to cool on a wire rack.
Recipe Notes
This bread is good served with blue cheese, Brie with fig chutney, or goat's cheese. It is also a great breakfast loaf served with honey and apricot or peach jam.
What a beautiful loaf. I lived near Clarke’s too and as you say, it has been there well before the area became full of a plethora of good food places. I love the rise on your bread and it has such lovely flavours.
I wonder if we crossed paths there at some point!
That’s a delicious-looking loaf Laura. I love the idea of combining fruit, nuts and rosemary to flavour the bread… this is definitely a recipe I’ll be trying soon!
Thanks Sarah, it is a loaf you will eat far too much of though!
What a WONDERFUL loaf of bread Laura and it has my favourite combination of walnuts and rosemary too! LOVE it and thanks so much for entering it into Cooking with Herbs! Kate is hosting Tea Time Treats this month, and her theme is bread, so I am sure she (and I) would love this to be entered too……..it would be nice to see it featured there as well! THANKS so much Laura, Karen
Oh thanks Karen, I will add it to Tea Time treats, haven’t been able to enter for ages! Do think of France and the walnut trees I have admired on holidays even though we have them here in the UK. Tart au noix is a fave of mine!
Oh my, it sounds and looks amazing, definitely on my list of things to bake!
Oh my it looks and soundsd amazing, definitely on my list of things to bake! Would be perfect with just some salted butter too 🙂
Hi Anna, thanks for visiting and yes, I did enjoy this bread with butter but for me it is unsalted but think that’s because I tend to cook with it so never have salted in the house!
This looks and sounds amazing Laura. Just my kind of cooking. It’s great to hear about your experience meeting Sally Clarke!
Thanks Charlotte, I think you would enjoy this bread and I wish I had gone back to try again at a job with Sally. I am sure I would have loved it!
I love bread that has savoury and sweet elements…yours looks really good. Especially with a thick slice of that blue cheese! Thats the type of bread I could eat and eat….(and end up getting very full and fat!) x
Yes, that’s the trouble. Bread and cheese is lovely but very addictive. Can’t stop once started!
I love the sound of this, it would make a great breakfast.
Caroline, this bread is perfect with butter alone but also good with sweet as well as savoury accompaniments!
That delicious loaf is just waiting for me to sink my teeth into it! Goes so well with strong Stilton. Well done on producing such a fine specimen Laura. Looks really great and I’m sure it tastes divine!
Jac, it is a loaf worth making. Will be baking more loaves to go with various cheeses. Such a simple lunch or breakfast bread 🙂
What a lovely loaf
What a delicious looking loaf- I love that first photo Laura. We live within walking distance of Clarks and often pop in – everything is so tempting!
Pleased to hear it’s as good as ever!