I was woken up by the loudest thunder this morning. Barely morning, it was 5.30 and it was a Saturday, so the day should’ve started a few hours later if I had any saying.But no, wide awake there was little to do other than roam the internet and piles of cookbooks. I made an effort to delay my first cup of coffee; if I started drinking at that hour who knows what mood I would be in by nine, jittery for sure.
RANCHO BERNARDO INN'S WALNUT BREAD
Yield 1 loaf
This recipe was initially published in the Los Angeles Times some 20 years ago, and was republished at the insistence of a reader who remembered it.
- ½ cup unsalted butter, at room tº
- 1 cups sugar
- 2 large eggs
- 2 cups all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup chopped walnuts
- Cinnamon walnut sugar, optional
For the cinnamon walnut sugar:
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup finely chopped walnuts
- Preheat oven to 350º. Grease a 9x5-inch loaf pan.
- In a large bowl beat butter with sugar until light and fluffy. Add eggs and beat for a minute.
- In another bowl sift together flour, salt and baking soda.
- Add dry ingredients in three additions alternating with the sour cream in two additions. Each time mix only until combined. Don't over mix since it will make the bread tough.
- Add walnuts. Mix well and pour into prepared pan. Sprinkle with 2 or 3 Tbs cinnamon walnut sugar if desired.
- Bake for 50 to 60 minutes, until golden, cracked and tester inserted in center comes out clean.
from The Best American Recipes 2003-2004, by F. McCullough and M. Stevens