Recipe: Yummy Campagne Chock Full of Nuts

Campagne Chock Full of Nuts. People started drinking soda like it was made out of sugar. Chock full o'Nuts wakes people up and keeps 'em going with the perfectly roasted, heavenly blend of. The Chock full o'Nuts can has changed over time, just as the Checker cab gave way to Fords, Toyotas and Nissans.

Campagne Chock Full of Nuts Robinson was vice president of the Chock Full O'Nuts coffee and cafe corporation, a company with numerous black employees and a significant presence in New York City. QUESTION: Chock Full O' Nuts used to be absolutely fantastic. Chock Full O' Nuts used to be absolutely fantastic. You can have Campagne Chock Full of Nuts using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Campagne Chock Full of Nuts

  1. It’s 200 grams of Bread (strong) flour.
  2. You need 50 grams of Whole wheat flour.
  3. Prepare 50 grams of Rye flour.
  4. You need 10 grams of Soft brown sugar.
  5. You need 4 grams of Salt.
  6. You need 110 grams of Water.
  7. You need 110 grams of Soy milk.
  8. Prepare 4 grams of Dry yeast.
  9. It’s 40 grams of ★Walnuts.
  10. It’s 30 grams of ★Almonds.
  11. You need 30 grams of ★Cashew nuts.
  12. You need 30 grams of ★Raisins.

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Campagne Chock Full of Nuts step by step

  1. Roast the walnuts for 10 minutes in an oven preheated to 170°C. (Be careful not to burn them). Boil the raisins and drain well. Chop the nuts into suitable sizes. (Check the helpful hints.).
  2. Kneading by hands: Mix all the ingredients except for the ★ ingredients. After kneading for 5 minutes, mix the ★ ingredients and keep kneading. It's a bit hard to knead with nuts, but the dough will start to come together in about 5 minutes. Then roll into a ball, put the dough into a bowl spread with oil lightly, cover, and wrap. Leave to proof for the 1st rising until the dough has increased to double in size..
  3. By bread maker: Put all the ingredients except for the ★ ingredients into a bread maker. Start with the kneading course. Add the ★ ingredients at the mix signal and leave until the 1st rising..
  4. When the dough increases to double in size, punch the dough down and form it again. Rest for 20 minutes..
  5. Form the dough into oval shapes and place on a baking sheet. Rest for the 2nd rising. In the photo, I made 1 big oval and 4 small ones..
  6. When the dough has increased 1.5 to 2 times, sprinkle the rye flour with a tea strainer and make a slit. Bake for 25 minutes in an oven preheated to 200°C..
  7. For moisture, I used 40 g of heavy cream (you can whip it if you want) and 180 g of water. The picture shows the bread pre-fermentation, but even then it's already fluffy..

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