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Rosemary Walnut Bread Recipe

I receive this recipe from a friend who was moving into a new apartment. To celebrate, she made this bread to share and now it is served at many of my family functions.—Robin Haas, Cranston, Rhode Island

This recipe is:

Diabetic Friendly

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Rosemary Walnut Bread Recipe

Prep: 45 min. + rising Bake: 20 min. + cooling

Yield: 9 Servings

45 20 65

Ingredients

1-1/4 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/4 cup whole wheat flour
1-1/2 to 2 cups all-purpose flour
1/3 cup finely chopped walnuts
2 tablespoons honey
1 tablespoon olive oil
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon salt

Directions

In a large bowl, dissolve yeast in warm water. Stir in whole wheat flour and 1/4 cup white flour. Cover and let stand for 45 minutes. Add the walnuts, honey, oil, rosemary, salt and 3/4 cup white flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 12-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 1 hour.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 loaf (9 slices).

Nutritional Facts 1 slice equals 145 calories, 4 g fat (trace saturated fat), 0 cholesterol, 132 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Rosemary Walnut Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p124