Best Shaker Style Walnut And Rosemary Loaf Recipes

ROSEMARY WALNUTS

Steps:

• Place walnuts in a small bowl. Spritz with cooking spray. Add the seasonings; toss to coat. Place in a single layer on a baking sheet., Bake at 350° for 10 minutes. Serve warm, or cool completely and store in an airtight container.

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.

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 and beat with a 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 remaining flour, 1/3 cup 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, aqbout 10 minutes.
• Oil a large clean bowl.
• Add dough, turning to coat.
• Cover with plastic wrap.
• Let dough rise in a warm draft free area until doubled in size, about 1 hour.
• Grease two 8 1/2 X 4 1/2 X 2 1/2 inch nonstick bread pans with oil.
• Punch down dough and turn out onto work surface.
• Shape into two 8 inch long loaves.
• Place inpans.
• Let rise, uncovered, until almost double in size, about 45 minutes.
• Position rack in bottom third of oven and preheat to 375*F.
• Using serrated knife, make a shallow cut down center of each loaf.
• Brush loaves with glaze.
• Bake until golden and crusty, about 35 minutes.
• Turn out of pans and let cool on racks.

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.