recipe of homemade Walnut & muscatel French sticks

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Walnut & muscatel French sticks. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Walnut & muscatel French sticks is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Walnut & muscatel French sticks is something that I’ve loved my entire life.

Table of Contents


  • Vegetable oil, to grease
  • 2 teaspoons (7g/1 sachet) dried yeast
  • 310ml (1 1/4 cups) lukewarm milk
  • 2 tablespoons malt extract
  • 2 teaspoons brown sugar
  • 300g (2 cups) plain flour
  • 240g (1 1/2 cups) wholemeal plain flour
  • 1 teaspoon bread improver
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 200g (2 cups) walnut halves
  • 100g muscatels
  • 1 egg, lightly whisked
  • 1 tablespoon honey


  • Step 1
    Brush a baking tray with oil to grease. Combine yeast, milk, malt and sugar in a bowl. Set aside in a warm, draught-free place for 10 minutes or until foamy.
  • Step 2
    Place combined flours, bread improver and salt in a large bowl. Make a well in the centre and pour in the yeast mixture and olive oil. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
  • Step 3
    Turn the dough onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Brush a large bowl with oil to lightly grease. Place the dough in a bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to prove for 1 hour or until doubled in size.
  • Step 4
    Preheat oven to 200C. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Add walnuts and muscatels and knead for 5 minutes or until dough is elastic and has returned to its original size. Divide into 2 portions. Shape into 30cm-long logs and place on prepared tray. Set aside in a warm, draught-free place for 30 minutes or until doubled in size.
  • Step 5
    Combine egg and honey in a bowl. Brush loaves with egg mixture. Bake in oven for 15 minutes. Reduce oven to 180�C and bake for a further 20 minutes or until loaves sound hollow when tapped on the base. Cut into slices to serve.

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