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.
Walnut and Rosemary Loaves
Becky Luigart-Stayner; Jan Gautro and Melanie J. Clarke
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.
Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)
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Amount per serving
- Calories: 170
- Calories from fat: 28%
- Fat: 5.2g
- Saturated fat: 1.2g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 2.6g
- Protein: 5.2g
- Carbohydrate: 25.7g
- Fiber: 1.3g
- Cholesterol: 21mg
- Iron: 1.7mg
- Sodium: 222mg
- Calcium: 39mg
- 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
- Cooking spray
- 1 tablespoon yellow cornmeal
- 1 tablespoon 1% low-fat milk
- 1 large egg, lightly beaten
- 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.
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