I love baking yeast breads but don’t always have the patience for artisan type recipes that call for a sponge, a starter and days of waiting for the dough to develop flavor. The closest I can come to artisan bread in a day is The New York Times No-Knead recipe. And if I don’t make the NYT recipe, I go with quicker recipes such as Pretzel Bread, Dinner Rolls or Soft Breadsticks. Now I have a new bread for that list -Rosemary Walnut Bread
The Original Rosemary Walnut Bread
The original recipe is from an old issue of Cooking Light, and as usual I made several changes. First, I cut the recipe in half because we didn’t need two big loaves. I also used fast rising yeast, the type called Platinum (which was on clearance for some reason. Yikes!). Maybe it was the Platinum or maybe it was the milk, but what I got was a really high rising, loaf with a light textured tight crumb and a chewy firm crust.
We loved this one. Let me know if you try it!
Rosemary Walnut Bread
- 2 1/2 cups 12.5 oz flour plus more as needed (up to 1/4 cup) — KA all purpose
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 1 package quick rising yeast I used Platinum
- 1 tablespoon unsalted or salted butter melted
- 1 cup very warm low-fat milk 125 degrees
- 2 tablespoons very warm water
- 1 large egg lightly beaten ( you will only use 2 tablespoons)
- 1/2 cup chopped walnuts
- 1/2 to 1 tablespoon coarsely chopped fresh rosemary
- 1/2 tablespoon milk
- Combine 2 1/2 cups (12.5 oz) of the flour, sugar, salt and yeast in the bowl of a stand mixer.
- Add butter, warm milk, water and stir well, then add 2 tablespoons of the egg. Mix well to form a soft dough. You can do this with the paddle attachment or by hand. I do this part by hand.
- Put the dough on the stand mixer and begin kneading with the dough hook. If dough does not clear the sides of the bowl, add remaining flour a tablespoon at a time until it does. Continue kneading with stand mixer for about 8 minutes.
- Place dough in a large bowl coated with olive oil or cooking spray, turning to coat top.
- Cover and let rise in a warm place for 1 hour or until doubled in size.
- Add the walnuts and rosemary to the risen dough and punch it down, working the rosemary and walnuts into the dough.
- Shape the dough into a ball on a parchment lined baking sheet. Cover with an inverted mixing bowl and let rise for about 30 minutes.
- Meanwhile, preheat oven to 400°.
- Add 1/2 tablespoon of milk to the remaining egg, stirring with a whisk; brush over loaf.
- Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a sharp knife or razor blade.
- Place loaf in oven.
- Immediately reduce oven temperature to 375°, and bake 40-45 minutes or until bottom sounds hollow when tapped. Let stand 20 minutes before slicing. Also, after about 30 minutes you’ll probably want to shield the loaf with foil.
I’ve made the Cooking Light version a couple of times and liked it. I need to make it again!