Rosemary Walnut Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
2 cups warm 1% low-fat milk (100° to 110°) 1/4 cup warm water (100° to 110°)3 tablespoons sugar 2 tablespoons butter, melted 2 teaspoons salt2 packages dry yeast (about 41/2 teaspoons) 51/2 cups all-purpose flour, divided 1 cup chopped walnuts3 tablespoons coarsely chopped fresh rosemary 1 large egg, lightly beaten Cooking spray1 tablespoon yellow cornmeal 1 tablespoon 1% low-fat milk 1 large egg, lightly beaten
1. 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
2. Add 21/2 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, 1/4 cup at a time, to prevent dough from sticking to hands
3. 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 )
4. Punch dough down, turn dough out onto a lightly floured surface Divide dough in half, shaping each portion into around Place loaves on a baking sheet dusted with cornmeal Cover and let rise 30 minutes or until doubled in size
5. Preheat oven to 400°
6. 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
7. 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
Number of Servings: 32
Recipe submitted by SparkPeople user PAHOOT.
2. Add 21/2 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, 1/4 cup at a time, to prevent dough from sticking to hands
3. 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 )
4. Punch dough down, turn dough out onto a lightly floured surface Divide dough in half, shaping each portion into around Place loaves on a baking sheet dusted with cornmeal Cover and let rise 30 minutes or until doubled in size
5. Preheat oven to 400°
6. 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
7. 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
Number of Servings: 32
Recipe submitted by SparkPeople user PAHOOT.
Nutritional Info Amount Per Serving
- Calories: 116.4
- Total Fat: 3.8 g
- Cholesterol: 11.1 mg
- Sodium: 161.3 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.8 g
- Protein: 3.8 g
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