Walnut and Rosemary Loaves

This is another recipe I made from Cooking Light.... this bread is amazing and the fragrance will draw you in. I made this for the second time this past week. The picture above is my recent two loaves. Below you will see pictures throughout the process.

We liked the walnuts chopped up pretty small and we couldn’t find fresh rosemary so had to use dried and we broke it up very small. I have to say I was amazed at the taste. I am confident with fresh rosemary it could be even more amazing! We loved this plain with just some butter, or with pumpkin butter and it made great sandwiches and went well with soups too!

Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)

Ingredients

• 2 cups warm 1% low-fat milk (100° to 110°)
• ¼ cup warm water (100° to 110°)
• 3 tablespoons sugar
• 2 tablespoons butter, melted
• 2 teaspoons salt
• 2 packages dry yeast (about 4 ½ teaspoons)
• 5 ½ cups all-purpose flour, divided
• 1 cup chopped walnuts
• 3 tablespoons coarsely chopped fresh rosemary
• 1 large egg, lightly beaten
• Cooking spray
• 1 tablespoon yellow cornmeal
• 1 tablespoon 1% low-fat milk
• 1 large egg, lightly beaten

Directions

• Combine first 5 ingredients in a large bowl, stirring with a whisk. Add yeast, stirring with a whisk; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour to yeast mixture, stirring with a whisk. Cover and let rise in a warm place (85°), free from drafts, 15 minutes.
• Add 2 ½ cups flour, walnuts, rosemary, and 1 egg, stirring with a whisk. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), adding enough of remaining flour, ¼ cup at a time, to prevent dough from sticking to hands.
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Lightly press two fingers into dough. If indentation remains, the dough has risen enough.)

• Preheat oven to 400°.
• Punch dough down; turn dough out onto a lightly floured surface. Divide dough in half, shaping each portion into a round. Place loaves on a baking sheet dusted with cornmeal. Cover and let rise 30 minutes or until doubled in size.

 

• Combine 1 tablespoon milk and 1 egg, stirring with a whisk; brush over loaves. Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a sharp knife. 

• Place loaves in oven; reduce oven temperature to 375°, and bake 40 minutes or until bottom of each loaf sounds hollow when tapped. Let stand 20 minutes before slicing.

Notes:

I use a thermometer to get the correct temp on the water and milk.