Best 2 Rosemary Walnut Bread Recipes

Indulge in the delightful aroma of rosemary and the nutty crunch of walnuts in this extraordinary Rosemary Walnut Bread recipe. This heavenly bread is a symphony of flavors, textures, and aromas. With its moist and fluffy interior, perfectly balanced sweetness, and captivating crust, it's an irresistible treat that will tantalize your taste buds.

Discover a delightful variation with the tangy zest of lemon in the Lemon Rosemary Walnut Bread recipe, adding a refreshing citrusy twist to the classic combination. For those who prefer a vegan and gluten-free option, the Vegan Gluten-Free Rosemary Walnut Bread recipe offers a wholesome and equally delicious alternative, catering to dietary preferences and restrictions without compromising on taste.

Check out the recipes below so you can choose the best recipe for yourself!

ROSEMARY WALNUT BREAD

Rosemary Walnut Bread image

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

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

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.

COUNTRY-STYLE WALNUT AND ROSEMARY BREAD

Country-style Walnut and Rosemary Bread image

If you're into making your own bread, try this peasant-type loaf that is very well-suited with Mediterranean meals. A Richard Sax and Marie Simmons recipe. Rising times are not included.

Provided by evelynathens

Categories Yeast Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

2 cups warm water (105F to 115F)
2 envelopes dry yeast
2 cups all-purpose flour (or more)
2 cups whole wheat flour
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crumbled
1 1/2 teaspoons salt
2 tablespoons olive oil
1 clove garlic, crushed
1/2 cup coarsely chopped walnuts
1/2 teaspoon ground black pepper

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.

Tips:

Use fresh rosemary for the best flavor. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
Toast the walnuts before adding them to the batter. Toasting the walnuts will bring out their flavor and make them more fragrant.
Don't overmix the batter. Overmixing will make the bread tough.
Bake the bread until a toothpick inserted into the center comes out clean. If the toothpick comes out with wet batter, bake the bread for a few more minutes.
Let the bread cool completely before slicing and serving. This will help the bread to set and will make it easier to slice.

Conclusion:

Rosemary walnut bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's also a great gift for friends and family. With its fragrant rosemary and crunchy walnuts, this bread is sure to be a hit. So next time you're looking for a new bread recipe to try, give rosemary walnut bread a try. You won't be disappointed.

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