Bread, Walnut and Rosemary Loaves

By fireandfrost

Suggest serving with soup or toasted and spread with apple butter for breakfast.

Ingredients

• 2 cups warm 1% low fat milk (100 to 110 degrees)
• 1/4 cup warm water (100 to 110)
• 3 tbs sugar
• 2 tbs butter, melted
• 2 tsp salt
• 2 packages dry yeast (about 4 1/2 tsp)
• 24.2 ounces all-purpose flour, divided (about 5 1/2 cups)
• 1 cup chopped walnuts
• 3 tbs chopped rosemary
• 1 large egg, lightly beaten
• Cooking spray
• 1 tbs yellow cornmeal
• 1 tbs 1% low-fat milk
• 1 large egg, lightly beaten

Details

Servings 2
Adapted from cookinglight.com

Preparation

Step 1

1. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add yeast, stirring with a whisk; let stand for 5 minutes. Add 9 ounces flour(about 2 cups) to yeast mixture, stirring with whisk. Cover and let rise in a warm place (85 degrees), free from drafts, 15 minutes.
2. Add 11 ounces flour (about 2 1/2 cups), walnuts, rosemary, and 1 egg, stirring with whisk. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), adding enough remaining flour, 1/4 cup at a time, to prevent dough from sticking to hands.
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Lightly press two fingers into dough. If indention remains dough has risen enough)
4. Preheat oven to 400 degrees.
5. Punch dough down; turn out onto lightly floured surface. Divide dough in half, shape 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.
6. Combine 1 tablespoon milk and 1 egg, stirring with a whisk; brush over loaves. Make 3 diagonal cuts, 1/4 inch deep, across the top of each loaf using a sharp knife.
7. Place loaves in oven; reduce oven temp to 375 degrees, and bake 40 minutes or until bottom of each loaf sounds hollow when tapped. Let stand 20 minutes before slicing.