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Rosemary Walnut Bread

Rosemary Walnut Bread

Walnut Rosemary Loaf is easy to make if you have a stand mixer. This version uses quick rising yeast. If using regular yeast, heat the milk to 115 and dissolve the yeast in the milk.
Course Bread
Cuisine American
Prep Time 1 hour 40 minutes
Cook Time 40 minutes
Total Time 2 hours 20 minutes
Servings 12
Author Cookie Madness


  • 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.