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
- 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 Diamond of California Chopped Walnuts
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1-1/2 teaspoons dried rosemary, crushed
- 1/2 teaspoon salt
- 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).
Originally published as Rosemary Walnut Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p124
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