Recipe - The California Omelet Pt 2

See part 1

After about 1 minute, remove the tomatoes from the ice water and peel off
their skins. Cut them in half through their stem ends. Remove their seeds
with your finger, then cut the flesh of the tomatoes into l/4inch dice.

Put the minced tomato in a bowl with the olive oil, vinegar, shallot, and
basil. Season to taste with salt and pepper and stir well. Cover and chill
in the refrigerator for at least 30 minutes.

Yield: For about 2 cups

Walnut Bread:

CUT INTO 1/4INCH SLICES AND TOASTED, THIS BREAD IS EXCELLENT with hors
d'oeuvres, appetizers, and egg dishes. It's also a perfect partner for
serving cheese with wines. Wrapped in plastic wrap, it will keep for 4 to 5
days in the refrigerator.

In a small saucepan, heat the water and milk to 115øF on a cooking
thermometer.
Put the yeast in the bowl of an electric mixer (or a food processor with
the metal blade), add the hot liquid, and whisk until the yeast dissolves.
With the mixer on low speed, mix (or pulse) in the flours, sugar, and salt
just until incorporated. Add the walnuts and mix until they are
incorporated, then mix in the malt syrup.

Cover the mixing bowl with a damp towel (or, if using the processor, remove
the dough to a bowl and cover) and leave it at warm room temperature until
the dough doubles in volume, about 1 hour. Punch down the dough, cover
again, and let it rise once more, 45 minutes to 1 hour more.

Lightly butter the inside of an 1 l/2 x 3 One half x 3inch metal loaf pan. Roll
the dough into a log shape that will fit into the pan and place it inside.
Leave the loaf in a warm place until the dough rises to the top of the pan,
20 minutes.

Meanwhile, preheat the oven to 375øF.

Brush the top of the loaf with the melted butter and bake it until dark
brown, 1 to 1l/. hours. Unmold onto a wire rack to cool before slicing and
serving.

Yield: For 1 loaf

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Posted to recipeludigest by LSHW shusky@erols.com on Feb 20, 1998