Garlic Walnut Bread With Rosemary |
|
 |
Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 10 |
|
Garlic Garlic Garlic by Linda and Fred Griffith. Makes 1 loaf. Ingredients:
1 cup warm milk |
1 tbs active dry yeast |
2 tsp sugar |
1/2 cup rye flour |
2 1/2 cups unbleached flour, plus more if needed |
2 tsp kosher salt |
1/4 tsp freshly ground white pepper |
1 tbs minced fresh rosemary (2 tsp dried) |
3 plump garlic cloves, smashed and minced |
1/4 cup walnut oil |
1/2 cup walnuts, coarsely chopped |
Directions:
1. Combine 1/2 cup of milk, yeast, sugar in a small bowl. Blend well and let stand until foamy, about 5-10 minutes.
2. Combine rye flour, 2 cups of unbleached flour, salt, pepper, rosemary and garlic in the bowl of an electric mixer (if mixing by hand, use a wooden spoon). In a medium-sized bowl, blend together remaining 1/2 cup milk, walnut oil, and yeast mixture.
3. With mixer running on low, add milk mixture to flour mixture. Then add nuts. Blend well, adding more flour if dough is very wet and sticky.
4. Knead dough for 7 to 10 minutes with a dough hook or 12 to 15 minutes by hand on a lightly floured board until smooth and elastic. Form dough into a smooth round.
5. Lightly oil a large mixing bow. (We prefer a large wooden salad bowl.) Turn dough over in bowl, coating it with oil. Cover bowl with plastic wrap and let rise in a warm place until doubled in volume, 2 to 3 hours.
6. Lightly knead dough to eliminate any bubbles. Shape into a round and place on an oiled pizza pan. Cover loosely with a kitchen towel and let rise in volume. About 45 min. before baking. Preheat over to 375 degrees. Bake for 45-55 min., or until oaf is golden brown (an instant-read thermometer inserted into center should reach 210 degrees). Remove from oven and cool.
|
|