Rosemary Walnut Bread

Name: Rosemary Walnut Bread
Ingredients: 1-1/4 teaspoons active dry yeast; 1/2 cup warm water (110° to 115°); 1/4 cup whole wheat flour; 1-1/2 to 1-3/4 cups all-purpose flour; 2 tablespoons honey; 1 tablespoon olive oil; 1-1/2 teaspoons dried rosemary, crushed; 1/2 teaspoon salt; 1/3 cup finely chopped walnuts

9 ingredients

5 steps

Ingredients

1-1/4 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/4 cup whole wheat flour
1-1/2 to 1-3/4 cups all-purpose flour
2 tablespoons honey
1 tablespoon olive oil
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/3 cup finely chopped walnuts

Directions

1

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.
2

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.
3

Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. rope. Place ropes on a greased
4

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.
5

Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.