1 cup whole milk
1 tablespoon sugar
1/4 ounce (1 packet) of active dry yeast
3 cups flour
4 tablespoons unsalted butter, melted
1 teaspoon fine sea salt
Extra-virgin olive oil for brushing
3/4 cup walnut pieces
In a small saucepan heat milk over medium heat until warm; remove from heat. In a large bowl, stir together warm milk, sugar, and yeast; let stand until foamy, about 15 minutes. If mixture doesn’t foam, start over.
Add flour, butter, and salt to milk mixture; mix together to form soft dough. Turn out dough onto a lightly floured surface and knead until smooth and elastic about 5 minutes. Brush a large bowl with oil, the turn dough in bowl to coat. Cover with a clean, damp dishtowel and let rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
Punch down dough and transfer to a clean surface. Knead in walnuts and form into a round loaf. Transfer to a payment lined baking sheet. Cover with a damp cloth and let rise until doubled inbuilt about 1 hour.
Heat over to 400 degrees F with rack in middle. Using a shark knife, score load with 3 shallow slashes. Bak until bread is golden and sounds hollow when tapped, about 25 minutes. Cool break completely on wire rack before slicing.
Recipe from La Cucina Italiana.