Best 3 Country Style Walnut And Rosemary Bread Recipes
Embark on a delightful culinary journey with our Country-Style Walnut and Rosemary Bread, a symphony of flavors that will tantalize your taste buds. This rustic bread is characterized by its wholesome texture, nutty aroma, and herbaceous undertones, making it a perfect accompaniment to your favorite soups, stews, or simply enjoyed on its own. With a crisp crust and a soft, chewy interior, this bread is a delightful combination of rustic charm and modern sophistication.
In addition to the Walnut and Rosemary Bread, our comprehensive guide features a variety of other mouthwatering bread recipes sure to satisfy any palate. From the classic Sourdough Bread, with its tangy flavor and chewy texture, to the indulgent Chocolate Babka, swirled with rich chocolate and topped with a delicate crumb, our collection offers a diverse range of baking projects for home cooks of all skill levels.
Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips will guide you through each recipe, ensuring success in your culinary creations. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure together!
ROSEMARY WALNUT BREAD
I received this recipe from a friend who was moving into a new apartment. To celebrate, she made this bread to share and now it is served at many of my family functions.-Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Time 45m
Yield 1 loaf (9 slices).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 145 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
RAISIN WALNUT ROSEMARY BREAD
Provided by Food Network
Categories dessert
Yield 2 81/2 x 4 1/2 - inch loaves o
Number Of Ingredients 11
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.
RAISIN WALNUT ROSEMARY BREAD
Provided by Food Network
Categories dessert
Yield 2 81/2 x 4 ? - inch loaves or
Number Of Ingredients 11
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 to 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.
Tips:
- Use high-quality walnuts for the best flavor. Toasting the walnuts before using them will enhance their flavor even more.
- Fresh rosemary is best for this recipe, but dried rosemary can be used in a pinch. If using dried rosemary, use about 1/2 teaspoon.
- The dough for this bread is sticky, so it's important to flour your hands well before working with it.
- Be patient when kneading the dough. It will take about 10 minutes of kneading for the dough to become smooth and elastic.
- Let the dough rise in a warm place until it has doubled in size. This will take about 1-1/2 to 2 hours.
- When shaping the dough, be gentle. Don't overwork the dough, or it will become tough.
- Bake the bread in a preheated oven. This will help to ensure that the bread bakes evenly.
- Let the bread cool completely before slicing and serving.
Conclusion:
This country-style walnut and rosemary bread is a delicious and hearty bread that is perfect for any occasion. It's easy to make and can be enjoyed by people of all ages. The walnuts and rosemary give the bread a unique flavor that is sure to please everyone.
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