Instructions: If using fresh yeast blend it with 350ml tepid water.

Mix the flour and salt together in a large bowl.

Rub in the butter then stir in the fastaction dried yeast if using and the chopped walnuts.

Make a well in the centre of the flour mixture and pour in the yeast liquid or 350ml tepid water if using fastaction dried yeast.

Mix to a smooth dough then tum out onto a lightly floured surface and knead for 10 minutes until smooth and elastic adding a little more flour if the dough becomes too sticky.

If kneading in a large food processor or other machine work for 2 minutes.

If using fresh yeast put the dough in a large oiled bowl and cover with oiled cling film.

Leave to rise in a warm place for about I hour until doubled in size.

Turn out and knead the dough again for 2 to 3 minutes. (If fastaction dried yeast has been used this stage is not necessary.)

Divide the dough in half and shape each piece into a roll about 330mm long.

Place on oiled baking sheets cover with a damp tea towel and leave to rise in a warm place for about 1 hour or until doubled in size.

Uncover the loaves and slash the tops with a sharp knife.

Bake on the second runners of the roasting oven for 10 minutes.

Turn the tray round and transfer to the grid shelf on the floor of the roasting oven.

Place the cold plain shelf or a roasting tin above and bake for a further 25 minutes or until the loaves are crusty and feel hollow when tapped on the bottom.

Turn the tray round and bake on the second runners of the bakingoven for 25 to 30 minutes or until the loaves are crusty and feel hollow when tapped on the bottom.

Cool on a wire rack

To serve warm heat in the simmering oven for 10 minutes or for 30 minutes if frozen. Freshly baked homemade bread is always delicious these walnut loaves particularly so. A variety of nuts seeds or herbs may be added to or substituted for the walnuts to make your own speciality.

Makes 2 loaves

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