Rosemary Walnut Bread Recipe

Rosemary Walnut Bread Recipe
Rosemary Walnut Bread Recipe photo by Taste of Home
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Rosemary Walnut Bread Recipe

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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
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.

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 1-3/4 cups all-purpose flour
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/3 cup finely chopped walnuts

Directions

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, 15 minutes. Add honey, oil, rosemary, salt and 3/4 cup all-purpose flour; beat on medium speed until smooth. Stir in walnuts and enough remaining all-purpose flour to form a soft dough.
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 45 minutes.
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 almost doubled, about 30 minutes.
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

Nutritional Facts

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

  • 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 1-3/4 cups all-purpose flour
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/3 cup finely chopped walnuts
  1. 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, 15 minutes. Add honey, oil, rosemary, salt and 3/4 cup all-purpose flour; beat on medium speed until smooth. Stir in walnuts and enough remaining all-purpose flour to form a soft dough.
  2. 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 45 minutes.
  3. 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 almost doubled, about 30 minutes.
  4. 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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