Walnut and Rosemary Loaves

By fluteanjel

Ingredients

• 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

Details

Servings 2
Adapted from find.myrecipes.com

Preparation

Step 1

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.