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.
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
1 tablespoon yellow cornmeal
1 tablespoon 1% low-fat milk
1 large egg, lightly beaten
How to Make It
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.
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.
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.)
Preheat oven to 400°.
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.
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.
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.
Easy and delicious. Substituted 2 C. whole wheat flour and the loaves were still soft and moist. TIP from a professional pastry cook and bread baker of 40 years: keep the dough slack-in other words, don't add more flour. The initial rest of 15 min. (I left it for 20) for the partially mixed dough is very important for the flour to absorb the liquid and start gluten formation.....the final mixture can be shaggy. I just kneaded it in the mixer 10 min. with the dough hook, then covered the mixer bowl with a wet towel for an hour rise. I turned the dough out onto a lightly floured surface, cut it in half, did a few quick turns to deflate the dough and shape loaves. The risen dough had absorbed all moisture and it came together with little flour needed. The oven spring on these loaves was great; aided by the egg. I love the idea from another reviewer to try olives-should be great as well. This is a recipe that can adapt to variations quite easily.
Delicious!! This was so good. It was crunchy on the outside and moist on the inside. My family loved it. I also used more flour, but it was easy enough to tell how much more you needed. It was easy to make, but with any bread leave yourself enough time. I served it during the week with our meals, but I think it would be very good served with soup.
An amazing bread - the walnuts and rosemary are incredible. Resist the urge to use more flour than the recipe calls for - I did just a light knead of the very wet dough, and my final product had the most perfect texture of any bread I've ever baked at home. Great with soup, or as the base for tofurkey/tomato sandwiches. And smells great during baking!
Delicious! A last minute addition of dried cranberries when forming the loaves was an excellent addition. Next time I will try chopped dried cured olives. I love the rustic texture of the bread and how lovely the house smelled during the baking. I also toasted the walnuts before using and think it added to the wonderful flavors.
Turned out perfect, I didn't measure all the flour I kept adding but it turned out great! The flavors of walnut and rosemary went together very well, might add a few more big chunks of walnuts next time because the texture and taste seemed best to me when I got a bite of one. One side of one of the loaves stuck to the baking sheet and I ended up pulling it apart a bit but ate all the pieces!
Being one of those impulsive characters, I neglect to read these important reviews when I make a recipe from the magazine! (November 09 issue). I had an hour to spare in between appts. so I made he dough and let it rise while I was gone. Like most of the other readers I used more flour than called for - at least an extra cup. I was afraid it might hurt the final result but they turned out FABULOUS. I too, used my Kitchenaid to knead.....that frees me up to start cleaning up my mess! These loaves will be my Christmas gifts for neighbors this year. Has anyone tried a little bit of wheat flour or KA's white-wheat flour? I want to experiment with that as well as other herbs and nuts. GREAT bread!
I made this tonight with North Woods Bean Soup (another Cooking Light recipe). I made only half the recipe and now wish I'd made the whole thing so I could freeze a loaf. It's great for dipping into soup & I'll definitely be making some more for the holidays to top with some warm brie (okay I know that's not exactly light, but it will be perfect with the walnuts & the rosemary).
I ended up using 1-2 cups more flour than it called for as my dough was VERY wet still when it was telling me to turn it out for kneading. Came out amazingly delicious anyway! Will definitely make this again ;)
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