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Print this Recipe    Walnut Rosemary

Country Style Walnut and Rosemary Bread
1 large round loaf, 16 slices

2 cups warm water
2 envelopes dry yeast
2 cups all purpose flour or more
2 cups whole wheat flour
1 tbsp. fresh chopped or 1 tsp dried rosemary
1 1/2 tsp. salt
2 tbsp. olive oil

1 clove garlic, crushed
1/2 cup coarsely chopped walnuts
1/2 tsp. ground black pepper

Mix 2 cups warm water and yeast in a large bowl of an electric
mixer fitted with a dough hook, let stand until yeast dissolves,
about 5 minutes. In a medium bowl combine 2 cups all purpose flour,
whole wheat flour, rosemary and salt. Stir 1 tbsp oil into yeast
mixture. Gradually add flour mixture and beat until incorporated.
Mix on medium speed 10 minutes, adding more all pupose 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
a warm draft-free area until doubled in volume, about 75 minutes.

Meanwhile, heat 1 tbsp oil and garlic in small skillet over medium
heat 1 minutes, stir in nuts and pepper. Remove from heat, cool.
Discard garlic.

Preheat oven to 375F. Punch down dough. Let rest 10 minutes.
Turn out dough onto floured surface. Roll out dough to a 12"
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. Can be made up to 2 weeks ahead.
Wrap tightely and freeze.


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