- 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
- In a small bowl, dissolve yeast in warm water. In a large bowl, mix whole wheat flour and 1/4 cup all-purpose flour; stir in yeast mixture. Let stand, covered, 45 minutes. Add walnuts, honey, oil, rosemary, salt and 3/4 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky).
- Turn dough 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 with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under. Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (9 slices).
Originally published as Rosemary Walnut Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p124
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