The Walnut and Rosemary Loaf Recipe is a perfect combination of flavors; the texture of the nuts is fabulous.
3 tsp dried yeast
1 tsp sugar
3 tbsp olive oil, plus 2 tsp extra for
oiling and glazing
2 1⁄2 cups bread flour,
plus extra for dusting
1 tsp salt
6oz (175g) walnuts, coarsely chopped
3 tbsp finely chopped fresh rosemary
1 Mix the yeast and sugar in a small bowl, then stir in 1⁄2 cup lukewarm water. Leave for 10–15 minutes, or until the mixture becomes creamy. Lightly oil a large bowl.
2 Put the flour in bowl with salt and the olive oil, then add the yeast mixture and 3⁄4 cup water.
3 Mix until ingredients form a dough. Knead the dough on a floured surface for 15 minutes. Knead in the walnuts and rosemary, then put the dough in the oiled bowl.
4 Cover with a towel. Put in a warm place for 11⁄2 hours until dough is twice its size.
5 Knock air from the dough and knead it for a few more minutes. Halve it, and shape each half into a 6in (15cm) round loaf.
6 Cover with a towel and leave for 30 minutes to rise. Preheat oven to 450ºF (230ºC) and oil a large baking sheet.
7 When the dough has doubled, brush with oil and place on the baking sheet.
8 Bake on the middle shelf for 30–40 minutes, until the loaves sound hollow when tapped on the base. Cool on a wire rack. STORE Will keep for 1 day, wrapped in paper.
|Walnut and Rosemary Loaf|