Walnut and Rosemary Loaves |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Inside the dark crust is a creamy white bread flecked with rosemary and bits of walnuts. Not only is this bread great with soups, it's also excellent for sandwiches. 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 salt |
2 packages dry yeast (about 4 1/2 teaspoons) |
5 1/2 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:
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 2 1/2 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. Preheat oven to 400°.
5. 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.
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.
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