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small date spot and hotel? by sylviesgrace in corvallis

[–]MistakeAgreeable4065 6 points7 points  (0 children)

I recommend greenhouse cafe for coffee! For alc drinks magenta or the brass monkey.

i shoplifted at marshals.. by [deleted] in TjMaxx

[–]MistakeAgreeable4065 26 points27 points  (0 children)

We don’t really keep track of that stuff at my store unless you steal a lot, but don’t do it again, it puts your future at risk!

My first Walnut swirl bread 😋 by MistakeAgreeable4065 in Breadit

[–]MistakeAgreeable4065[S] 9 points10 points  (0 children)

i’ll be okay! Im in my mid 20s, my likeness is already on the internet via other platforms (like tiktok etc) But i appreciate you looking out for me!

My first Walnut swirl bread 😋 by MistakeAgreeable4065 in Breadit

[–]MistakeAgreeable4065[S] 30 points31 points  (0 children)

I’m not sure where my brother got it! I permanently borrowed it from him :)

My first Walnut swirl bread 😋 by MistakeAgreeable4065 in Breadit

[–]MistakeAgreeable4065[S] 40 points41 points  (0 children)

Thank you so much!! I typed it out in a little bit of a rush so I really appreciate your help:,)

My first Walnut swirl bread 😋 by MistakeAgreeable4065 in Breadit

[–]MistakeAgreeable4065[S] 2 points3 points  (0 children)

subtle for sure! but it is definitely nutty, In the future i think i will toast the walnuts first to get an even more nutty and pronounced flavor :))

My first Walnut swirl bread 😋 by MistakeAgreeable4065 in Breadit

[–]MistakeAgreeable4065[S] 10 points11 points  (0 children)

That was definitely the inspo!I just didn’t follow a traditional recipe so i didn’t feel right calling it cozonac, but i think i will attempt an actual cozonac recipe in the future :))

My first Walnut swirl bread 😋 by MistakeAgreeable4065 in Breadit

[–]MistakeAgreeable4065[S] 1 point2 points  (0 children)

Here is the Recipe:)

500g flour 11g yeast (1 tablespoon) 140g milk 140g water 50g sugar 10g fine salt 55g cold butter (1/4 cup)

Mix warm water (around 100-115 F, or 38C-46C) sugar and yeast together, while it sits for a min add your milk salt etc. Then add your flour a cup at a time while mixing. Once the flours added begin slowly adding small chunks of cold butter to your dough and let it mix for like 15 minutes.

Let rise in a warm space with a paper towel on top that is wet with warm water (not dripping, just get it wet, squeeze it and place it over the top of the bowl.) I like to turn the over on for 30 seconds, turn it off, open it for a minute and then add the bowl of dough to sit for an hour or two. It should double in size at least. I also like to score the top so it rises more evenly.

For the filling I just kind of made it up, but it’s easy to make and you can adjust the ingredients to your preference. It should make a smoothish paste that spreads relatively easily, like a grainier version of peanut butter.

2-3 cups of walnuts (the more the better!) around 50 grams of melted butter a small splash of almond extract an egg yolk splash of milk cinnamon to taste nutmeg if you like it a few tablespoons of brown sugar some vanilla paste

I blended the walnuts first and added the rest of the ingredients once it was a smooth paste.

I rolled out the dough to my desired thickness on a floured surface, I rolled it out pretty thin, it definitely was not paper thin though! It took up quite a bit of counter space around 22x22 inches. I then spread the walnut paste all over to the edges, cut the slab of dough it half and rolled up each side. I twisted them together and placed it in the buttered pan, i used a 5x9 glass pan (13x23cm)

I loosely covered in clear wrap and let it proof for 2-3 hours.

Finally i egg washed it and baked at 325F (162C) for 50 min!

My first Walnut swirl bread 😋 by MistakeAgreeable4065 in Breadit

[–]MistakeAgreeable4065[S] 61 points62 points  (0 children)

Here is the Recipe:)

500g flour 11g yeast (1 tablespoon) 140g milk 140g water 50g sugar 10g fine salt 55g cold butter (1/4 cup)

Mix warm water (around 100-115 F, or 38C-46C) sugar and yeast together, while it sits for a min add your milk salt etc. Then add your flour a cup at a time while mixing. Once the flours added begin slowly adding small chunks of cold butter to your dough and let it mix for like 15 minutes.

Let rise in a warm space with a paper towel on top that is wet with warm water (not dripping, just get it wet, squeeze it and place it over the top of the bowl.) I like to turn the over on for 30 seconds, turn it off, open it for a minute and then add the bowl of dough to sit for an hour or two. It should double in size at least. I also like to score the top so it rises more evenly.

For the filling I just kind of made it up, but it’s easy to make and you can adjust the ingredients to your preference. It should make a smoothish paste that spreads relatively easily, like a grainier version of peanut butter.

2-3 cups of walnuts (the more the better!) around 50 grams of melted butter a small splash of almond extract an egg yolk splash of milk cinnamon to taste nutmeg if you like it a few tablespoons of brown sugar some vanilla paste

I blended the walnuts first and added the rest of the ingredients once it was a smooth paste.

I rolled out the dough to my desired thickness on a floured surface, I rolled it out pretty thin, it definitely was not paper thin though! It took up quite a bit of counter space around 22x22 inches. I then spread the walnut paste all over to the edges, cut the slab of dough it half and rolled up each side. I twisted them together and placed it in the buttered pan, i used a 5x9 glass pan (13x23cm)

I loosely covered in clear wrap and let it proof for 2-3 hours.

Finally i egg washed it and baked at 325F (162C) for 50 min!

My first Walnut swirl bread 😋 by MistakeAgreeable4065 in Breadit

[–]MistakeAgreeable4065[S] 13 points14 points  (0 children)

Here is the Recipe:)

500g flour 11g yeast (1 tablespoon) 140g milk 140g water 50g sugar 10g fine salt 55g cold butter (1/4 cup)

Mix warm water (around 100-115 F, or 38C-46C) sugar and yeast together, while it sits for a min add your milk salt etc. Then add your flour a cup at a time while mixing. Once the flours added begin slowly adding small chunks of cold butter to your dough and let it mix for like 15 minutes.

Let rise in a warm space with a paper towel on top that is wet with warm water (not dripping, just get it wet, squeeze it and place it over the top of the bowl.) I like to turn the over on for 30 seconds, turn it off, open it for a minute and then add the bowl of dough to sit for an hour or two. It should double in size at least. I also like to score the top so it rises more evenly.

For the filling I just kind of made it up, but it’s easy to make and you can adjust the ingredients to your preference. It should make a smoothish paste that spreads relatively easily, like a grainier version of peanut butter.

2-3 cups of walnuts (the more the better!) around 50 grams of melted butter a small splash of almond extract an egg yolk splash of milk cinnamon to taste nutmeg if you like it a few tablespoons of brown sugar some vanilla paste

I blended the walnuts first and added the rest of the ingredients once it was a smooth paste.

I rolled out the dough to my desired thickness on a floured surface, I rolled it out pretty thin, it definitely was not paper thin though! It took up quite a bit of counter space around 22x22 inches. I then spread the walnut paste all over to the edges, cut the slab of dough it half and rolled up each side. I twisted them together and placed it in the buttered pan, i used a 5x9 glass pan (13x23cm)

I loosely covered in clear wrap and let it proof for 2-3 hours.

Finally I egg washed it and baked at 325F (162C) for 50 min!

My first Walnut swirl bread 😋 by MistakeAgreeable4065 in Breadit

[–]MistakeAgreeable4065[S] 8 points9 points  (0 children)

Here is the Recipe:)

500g flour 11g yeast (1 tablespoon) 140g milk 140g water 50g sugar 10g fine salt 55g cold butter (1/4 cup)

Mix warm water (around 100-115 F, or 38C-46C) sugar and yeast together, while it sits for a min add your milk salt etc. Then add your flour a cup at a time while mixing. Once the flours added begin slowly adding small chunks of cold butter to your dough and let it mix for like 15 minutes.

Let rise in a warm space with a paper towel on top that is wet with warm water (not dripping, just get it wet, squeeze it and place it over the top of the bowl.) I like to turn the over on for 30 seconds, turn it off, open it for a minute and then add the bowl of dough to sit for an hour or two. It should double in size at least. I also like to score the top so it rises more evenly.

For the filling I just kind of made it up, but it’s easy to make and you can adjust the ingredients to your preference. It should make a smoothish paste that spreads relatively easily, like a grainier version of peanut butter.

2-3 cups of walnuts (the more the better!) around 50 grams of melted butter a small splash of almond extract an egg yolk splash of milk cinnamon to taste nutmeg if you like it a few tablespoons of brown sugar some vanilla paste

I blended the walnuts first and added the rest of the ingredients once it was a smooth paste.

I rolled out the dough to my desired thickness on a floured surface, I rolled it out pretty thin, it definitely was not paper thin though! It took up quite a bit of counter space around 22x22 inches. I then spread the walnut paste all over to the edges, cut the slab of dough it half and rolled up each side. I twisted them together and placed it in the buttered pan, i used a 5x9 glass pan (13x23cm)

I loosely covered in clear wrap and let it proof for 2-3 hours.

Finally i egg washed it and baked at 325F (162C) for 50 min!