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.