Country Style Walnut And Rosemary Bread Recipes

ROSEMARY WALNUT BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, mix whole wheat flour and 1/4 cup all-purpose flour; stir in yeast mixture. Let stand, covered, 15 minutes. Add honey, oil, rosemary, salt and 3/4 cup all-purpose flour; beat on medium speed until smooth. Stir in walnuts and enough remaining all-purpose flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

RAISIN WALNUT ROSEMARY BREAD

Steps:

• Add the raisins to the scalded milk. Cover and cool for about 30 minutes, until lukewarm. Preheat the oven to 350 degrees. Grease two 81/2 by 4 1/2 inch pans, four 5 by 31/2 inch pans, or six 15- ounce cans. In a large bowl, beat the sugar with the butter. Add the cooled raisin mixture, the egg, and vanilla Mix well. In a medium bowl, whisk together the flour, salt, baking powder, rosemary, and nuts until well combined. Spoon the butter mixture all at once and stir just until combined. Spoon the batter into the prepared pans. If using cans, spoon the batter into them so that they are just over half full. Bake 8 1/2 inch loaves for 1 hour to 1 1/4 hours, 5 - inch loaves for 35 - 40 minutes, or 15 - ounce cans for 25 to 30 minutes or until well browned (the internal temperature should reach 190 degrees.) Cool 10 minutes, then remove from the pans and place loaves on a rack to cool completely.

COUNTRY-STYLE WALNUT AND ROSEMARY BREAD

Steps:

• Mix 2 cups warm water and yeast in large bowl of electric mixer fitted with dough hook; let stand until yeast dissolves, about 5 minutes.
• In medium bowl, combine all purpose flour with whole wheat flour, rosemary and salt.
• Stir 1 tblsp oil into yeast mixture.
• Gradually add flour mixture and beat until incorporated.
• Mix on medium speed 10 minutes, adding more all purpose flour if dough is sticky.
• Turn out dough onto floured surface; knead until smooth and elastic, about 3 minutes.
• Place dough in lightly-oiled large bowl; turn to coat.
• Cover with plastic, then kitchen towel.
• Let dough rise in warm, draft-free area until doubled in volume, about 1 ¼ hours.
• Meanwhile, heat 1 tblsp oil and garlic in small skillet over medium heat for 1 minute; stir in nuts and pepper.
• Remove from heat; cool.
• Discard garlic.
• Preheat oven to 375F.
• Punch dough down; let rest 10 minutes.
• Roll out dough to 12 inch diameter round.
• Spread walnut mixture over.
• Fold dough over walnut mixture; knead 3 minutes to distribute walnuts evenly.
• Form dough into ball.
• Place smooth side up on heavy, large baking sheet.
• Cover with towel; let rise in warm, draft-free area until almost doubled, about 35 minutes.
• Bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes.
• Cool on rack.

SHAKER-STYLE WALNUT AND ROSEMARY LOAF

Steps:

• Pour milk into large bowl. Mix in sugar, butter, and salt; cool to lukewarm. Place 1/4 cup warm water in small bowl; mix in yeast. Let stand 6 minutes.
• Stir yeast mixture and 1 egg into lukewarm milk mixture. Mix in 4 cups flour. Beat with wooden spoon until mixture is smooth. Cover bowl with plastic wrap and let sponge stand until bubbles appear at edge, about 15 minutes.
• Mix nuts and rosemary into sponge. Mix in flour, 1/3 cupful at a time, until soft, slightly sticky dough forms. Turn dough out onto floured surface and knead until smooth and no longer sticky, sprinkling with flour as needed, about 10 minutes. Brush clean large bowl with oil. Add dough; turn to coat. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Brush two 8 1/2x4 1/2x2 1/2-inch nonstick loaf pans with oil. Punch dough down and turn out onto work surface; shape into two 8-inch-long loaves. Place in pans. Let rise, uncovered, until almost doubled in volume, about 45 minutes.
• Position rack in bottom third of oven and preheat to 375°F. Using serrated knife, make shallow cut down center of each loaf. Brush loaves with glaze. Bake until golden and crusty, about 35 minutes. Turn breads out of pans. Cool on racks.

ROSEMARY FRUIT BREAD

Steps:

• Grease pan.
• In a large bowl, add 2 cups flour, sugar, salt, yeast, butter and rosemary. Mix until ingredients are combined.
• Gradually add the hot water and continue stirring until the butter is melted.
• Add egg. Beat well.
• Stir in dried fruit bits and enough remaining flour to make a soft dough.
• Knead dough on lightly floured surface for about 8 to 10 minutes, or until dough is smooth and elastic.
• Place in back of prepared pan. Tie top of pan over bottom with string.
• Let the dough rise 30 minutes, or until doubled in size.
• Preheat oven to 350°F
• Bake bread 35 to 40 minutes or until lightly browned. Remove from pan and cool.