Ingredients Nuts + Seeds Nuts Multilayered Walnut Bread Be the first to rate & review! This rolled bread from chef Scott Conant with tons of crunchy walnuts takes just 30 minutes of prep. Slideshow: More Quick Bread Recipes By Scott Conant Scott Conant Facebook Instagram Twitter Website Scott Conant is a two-time James Beard Award-winning chef, restaurateur, Food Network personality, and cookbook author. With a career spanning more than 35 years, Scott brings flawless technique and unwavering passion to create soulful food in a convivial atmosphere.Expertise: elevated and approachable Italian-inspired cuisine.Experience: Scott Conant built a reputation for outstanding leadership and culinary creativity early in his career, running the kitchens of famed Italian spots such as il Toscanaccio. He officially put his name on the map in 2002 when he opened the beloved L'Impero in Manhattan, which garnered the title of Best New Restaurant from the James Beard Foundation. Following the success of L'Impero, he opened Alto, an elegant Italian restaurant in Manhattan, and in 2004 was named a Best New Chef by Food & Wine. Scott has published four cookbooks including his newest and most personal to date, Peace, Love, and Pasta. He is known to fans worldwide for his Food Network appearances throughout the years, most notably for his long-running role as a judge on Chopped. Food & Wine's Editorial Guidelines Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 3 hrs Yield: 1 10-inch loaf Ingredients 3 cups plus 2 tablespoons all-purpose flour 1 cup yogurt 1/2 cup canola oil 1 tablespoon baking powder 1 1/2 teaspoons kosher salt 1 cup extra-virgin olive oil 2 1/2 cups coarsely chopped walnuts (10 ounces) 1 large egg, beaten Caraway seeds, for garnish Directions In a large bowl, combine the flour with the yogurt, canola oil, baking powder, salt and 1/2 cup of water. Mix with a wooden spoon until a soft dough forms. On a lightly floured work surface, knead the dough until smooth, about 5 minutes. Transfer the dough to a clean bowl, cover with a kitchen towel and let stand at room temperature for 1 hour. Lightly grease a 10-inch round cake pan. Cut the dough into 4 equal pieces. Working with 1 piece at a time, on a lightly floured work surface and using a lightly floured rolling pin, roll out the dough to a 14-inch round. Transfer to a large rimmed baking sheet and brush the dough with 1/4 cup of the olive oil. Scatter one-fourth of the walnuts on top in an even layer. Arrange another dough round on top and brush with 1/4 cup of the oil; scatter one-fourth of the nuts on top. Repeat the layering with the remaining pieces of dough, olive oil and walnuts. Roll up tightly into a long log. Transfer the log to the prepared cake pan, forming a big spiral. Press gently to flatten, then brush with the beaten egg and sprinkle with caraway seeds. Let stand for 20 minutes. Preheat the oven to 350°. Bake the bread for 50 to 60 minutes, until golden and cooked through. Transfer to a rack to cool. Serve warm or at room temperature. Make Ahead The bread can be stored in an airtight container at room temperature for 3 days. Rate it Print