Clementine Walnut Bread

2 loaves

1½ tablespoons instant yeast

2 teaspoons table salt

5 cups all-purpose flour

2 cups warm water, divided

2 tablespoons extra-virgin olive oil

2 cups whole walnuts

2 tablespoons clementine zest

Cornmeal for dusting

Combine the yeast, salt, and flour in a large bowl. Stir in all the remaining ingredients, reserving ¼ cup water. Mix thoroughly and add the reserved water if needed. Knead for 5 to 10 minutes or until smooth. Transfer the dough to a lightly oiled bowl, cover, and set aside in a warm, draft-free place to rise for 1 hour or until doubled. 


Preheat oven to 400°. Turn out the dough onto a floured surface, divide the dough into the number of loaves you plan to make, and shape them into French-style loaves. Dust a baking sheet with corn meal and place the loaves onto the sheet. Cover and allow to rise again. When the loaves have nearly doubled, make three diagonal slashes on each loaf with a very sharp knife. Place the pans in the oven, throw a cup of water over hot stones set in a pan in the bottom of the oven to generate steam and quickly close the oven door. Bake for 30 to 40 minutes or until an internal-read thermometer registers 190°.

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