Roast the walnuts at 160°C for 7~8 minutes to make them fragrant.
Add all of the ingredients from the bread flour to the panetonne yeast (or dry yeast) into the bread case, and start it on the dough making course. Add in the walnuts at the mixing call.
Once the dough is finished, divide into 6 equal portions, release the gas, and roll them up. Cover with a well-wrung out rag, and let sit for 10~15 minutes.
Cut 5 notches into the dough with a scraper, and lightly press down from the top. Line them up on a pan, and ferment for the second time. Cutting the notches deeply will give a prettier finish.
Brush the surface with beaten egg, lightly press the decorative walnuts into the center, and bake at 180°C for 15 minutes.
Story Behind this Recipe
I really liked the sweet, soft, and moist walnut bread from a bakery when I was in college. Most walnut bread is hard with a lean taste, but I really miss the bread from that bakery, and I think I have come close to the taste.
Brown sugar is rich and its sweetness goes the best with walnuts, so I recommend using it the most. I added in a bit of maple syrup to give it a moist texture. You can also use honey. Please sprinkle with a bit of powder when working with this if you need it. It might be tastier cooled than when freshly baked.