Country Style Walnut And Rosemary Bread Recipes

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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



Rosemary Walnut Bread image

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.

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

ALMOST-FAMOUS ROSEMARY BREAD

Provided by Food Network Kitchen

Time 4h

Yield 4 small loaves

Number Of Ingredients 7



Almost-Famous Rosemary Bread image

Steps:

  • Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
  • Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
  • Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
  • Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
  • Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
  • Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

1 1/4-ounce packet active dry yeast
2 teaspoons sugar
2 tablespoons extra-virgin olive oil, plus more for brushing and serving
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt Freshly ground pepper

RAISIN WALNUT ROSEMARY BREAD

Provided by Food Network

Categories     dessert

Yield 2 81/2 x 4 ? - inch loaves or

Number Of Ingredients 11



Raisin Walnut Rosemary Bread image

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.

3 cups golden raisins
3 cups scalded milk
2 cups granulated sugar
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3 large eggs
1 teaspoon vanilla extract
4 1/2 cups unbleached flour
2 teaspoons salt
2 tablespoons double-acting baking powder
2 tablespoons crushed fresh rosemary leaves, or 2 teaspoons crushed dried rosemary leaves
2 cup coarsely chopped walnuts

ROSEMARY WALNUTS

Provided by Food Network

Time 20m

Yield 2 cups

Number Of Ingredients 5



Rosemary Walnuts image

Steps:

  • Melt 2 1/2 tablespoons unsalted butter with 2 teaspoons dried rosemary, crumbled, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups walnuts, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes

2 1/2 tablespoons unsalted butter
2 teaspoons dried rosemary, crumbled
1 teaspoon salt
1/2 teaspoon cayenne
2 cups walnuts

ROSEMARY BREAD

Provided by Food Network

Yield 2 round loaves

Number Of Ingredients 8



Rosemary Bread image

Steps:

  • By Hand: Stir the yeast into the water in a large mixing bowl; let stand until creamy, about 10 minutes. Stir in the milk and oil. Combine the rosemary, salt, and flour and stir into the yeast mixture in 3 or 4 additions. Stir until the dough comes together. Knead on a floured surface until velvety, elastic, and smooth, 8 to 10 minutes. It should be somewhat moist and blistered.
  • By Mixer: This recipe is slightly large for the mixer, so that you'll have to stop and push the dough down frequently while the mixer is kneading it. Stir the yeast into the water in a mixer bowl; let stand until creamy, about 10 minutes. Stir in the milk and oil with the paddle. Combine the rosemary, salt, and flour and add to the yeast mixture. Mix until the flour is absorbed, 1 to 2 minutes. Change to the dough hook and knead on medium speed until velvety, elastic, smooth, and somewhat moist, about 3 minutes. Finish kneading briefly by hand on a lightly floured surface.
  • First Rise: Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours.
  • Shaping and Second Rise: Gently punch the dough down on a lightly floured surface, but don't knead it. Cut the dough in half and shape each half into a round ball. Place the loaves on a lightly floured peel or lightly oiled baking sheet, cover with a towel, and let rise 45 to 55 minutes (but not until truly doubled).
  • Heat oven to 450 degrees F. If you are using a baking stone, turn the oven on 30 minutes before baking and sprinkle the stone with cornmeal just before sliding the loaves onto it. Just before you put the loaves in the oven, slash the top of each loaf in an asterisk with a razor blade and sprinkle half the sea salt into the cuts of each loaf. Bake 10 minutes, spraying 3 times with water. Reduce the heat to 400 degrees F and bake 30 to 35 minutes longer. Cool completely on racks.

2 packages active dry yeast
1 cup warm water
1 cup milk, room temperature
1/4 cup olive oil
4 tablespoons finely chopped fresh rosemary or 2 tablespoons dried rosemary
1 tablespoon salt
6 cups unbleached all-purpose flour
1 teaspoon kosher salt

ROSEMARY BREAD

A "partial" bread-machine recipe. Start in your machine, and finish in the oven, or use a mixer fitted with a dough hook, if you prefer.

Provided by PalatablePastime

Categories     Yeast Breads

Time 2h30m

Yield 1 loaf

Number Of Ingredients 11



Rosemary Bread image

Steps:

  • Place ingredients (except the rosemary and egg used for topping) in the bread machine in the order given.
  • Use manual cycle to knead bread only.
  • Turn dough out into an oiled loaf pan (be sure to remove hook), then punch down and spread dough to fill pan.
  • Allow dough to rise in a warm area until doubled in size, approx 1 hour.
  • Brush dough with beaten egg, sprinkle with chopped rosemary, and allow to rise again for about 10 more minutes.
  • Bake bread at 375 degrees F for 25-30 minutes, or until nicely browned.
  • Remove from oven and cool on a wire rack.

1 1/2 teaspoons active dry yeast
2 cups white bread flour
1/2 cup wheat flour
1/2 teaspoon salt
3 1/2 teaspoons sugar
1 1/2 tablespoons chopped fresh rosemary (for bread)
1 egg (for bread)
1 1/2 tablespoons olive oil
3/4 cup water
additional chopped fresh rosemary (for topping)
beaten egg (for topping)

SHAKER-STYLE WALNUT AND ROSEMARY LOAF

Categories     Bread     Herb     Nut     Breakfast     Brunch     Bake     Rosemary     Walnut     Fall     Bon Appétit

Yield Makes 2 loaves

Number Of Ingredients 12



Shaker-Style Walnut and Rosemary Loaf image

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. Beat with 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 flour, 1/3 cupful 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, about 10 minutes. Brush clean large bowl with oil. Add dough; turn to coat. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
  • Brush two 8 1/2x4 1/2x2 1/2-inch nonstick loaf pans with oil. Punch dough down and turn out onto work surface; shape into two 8-inch-long loaves. Place in pans. Let rise, uncovered, until almost doubled in volume, about 45 minutes.
  • Position rack in bottom third of oven and preheat to 375°F. Using serrated knife, make shallow cut down center of each loaf. Brush loaves with glaze. Bake until golden and crusty, about 35 minutes. Turn breads out of pans. Cool on racks.

2 1/4 cups very warm whole milk (120°F)
3 tablespoons sugar
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch pieces, room temperature
2 teaspoons salt
1/4 cup warm water (110°F to 115°F)
2 envelopes active dry yeast
1 large egg, beaten to blend
6 1/2 cups (about) all purpose flour
1 cup coarsely chopped walnuts
2 teaspoons chopped fresh rosemary
Vegetable oil
1 large egg yolk, beaten with 1 tablespoon whole milk (for glaze)

ROSEMARY RAISIN BREAD

I highly recommend fresh rosemary for this loaf. By softening the raisins, they become plumper, and the raisin-water is then used for the liquid in the recipe. I like to make mini-loaves and freeze them before the second rise. Before bed, put one on the counter to defrost, and bake it when you get up in the morning. It seems to do well that way. And you can suprise your family/coworkers with warm bread. The cook time is approximate. Keep an eye on yours. I got this recipe from a high school friend, Katie Herlihy.

Provided by Kelly Vaughn

Categories     Yeast Breads

Time 1h5m

Yield 2 loaves

Number Of Ingredients 7



Rosemary Raisin Bread image

Steps:

  • Soften the yeast in about 1/4 cup of the warm water.
  • Soften the raisins in the rest of the warm water.
  • Combine flour, salt, and rosemary in a large bowl.
  • Mix in the oil, water, raisins, and yeast mixture.
  • Knead in enough flour (about 1 more cup) to make a smooth, elastic dough.
  • Dough should be"tacky," but not"sticky.
  • "Try to add just enough flour so that the dough doesn't stick to the board (or bowl) and then stop adding it.
  • Too much flour will make the dough rise less.
  • Place in an oiled bowl and cover with plastic wrap.
  • Let rise in a warm place until doubled.
  • Punch dough dough.
  • Divide into 2 portions, form into loaves, and press each into a loaf pan.
  • Let rise until doubled.
  • Bake in a preheated 350 degree oven until brown.

Nutrition Facts : Calories 1702.2, Fat 57.5, SaturatedFat 8.1, Sodium 2342.9, Carbohydrate 259.6, Fiber 10.5, Sugar 15.1, Protein 34.6

5 cups flour, about
2 teaspoons salt
1/2 cup extra virgin olive oil
1/3-2/3 cup raisins
2 teaspoons yeast
3 tablespoons chopped rosemary (fresh, if possible)
2 cups water (the temperature of baby bath water)

ROSEMARY BREAD (BREAD MACHINE)

This is an easy bread machine recipe that I came up with after tweaking a few other recipes, mixing and matching and finding what works for me. My family likes to eat this while still warm, and we usually dip it in olive oil, with a few drops of balsamic vinegar and coarsely ground pepper. I have listed ingredients by the way I add them to MY bread machine, so be sure to check that your particular bread machine doesn't require another way of adding ingredients. If so, follow your bread machines instructions for the order in which to add ingredients.

Provided by Noni Suzanne

Categories     Breads

Time 3h10m

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 10



Rosemary Bread (Bread Machine) image

Steps:

  • Combine milk with 2 T rosemary and microwave until warm; about 45 seconds.
  • Place ingredients in bread pan in order specified by your bread machines manual.
  • Use the white bread and light crust setting.
  • Press start.
  • BEFORE SERVING:.
  • Mix above ingredients for the rub and brush on bread after removing from bread machine. Ideally, while bread is still warm.
  • Enjoy!

Nutrition Facts : Calories 521, Fat 16.4, SaturatedFat 6.5, Cholesterol 25.9, Sodium 1544.9, Carbohydrate 79.3, Fiber 3.2, Sugar 3.4, Protein 13.1

1 1/4 cups warm milk
2 tablespoons rosemary
2 tablespoons butter
1 1/2 teaspoons sea salt
1 tablespoon sugar
3 cups flour
2 teaspoons yeast
2 tablespoons olive oil
1 teaspoon sea salt
1 tablespoon rosemary

ROSEMARY FRUIT BREAD

This recipe came from Wilton for use in their 2-piece lamb shaped pan. Cooking time includes a 30 minute rise. If you like, you can garnish the lamb-shaped bread with a stem of fresh rosemary around its neck and some fresh edible flowers around the base.

Provided by Annisette

Categories     Yeast Breads

Time 1h20m

Yield 12-14 serving(s)

Number Of Ingredients 9



Rosemary Fruit Bread image

Steps:

  • Grease pan.
  • In a large bowl, add 2 cups flour, sugar, salt, yeast, butter and rosemary. Mix until ingredients are combined.
  • Gradually add the hot water and continue stirring until the butter is melted.
  • Add egg. Beat well.
  • Stir in dried fruit bits and enough remaining flour to make a soft dough.
  • Knead dough on lightly floured surface for about 8 to 10 minutes, or until dough is smooth and elastic.
  • Place in back of prepared pan. Tie top of pan over bottom with string.
  • Let the dough rise 30 minutes, or until doubled in size.
  • Preheat oven to 350°F
  • Bake bread 35 to 40 minutes or until lightly browned. Remove from pan and cool.

Nutrition Facts : Calories 245.7, Fat 5.7, SaturatedFat 3.2, Cholesterol 30.4, Sodium 139.8, Carbohydrate 43.4, Fiber 2, Sugar 5.7, Protein 5.4

4 -4 1/2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
2 1/4 teaspoons fast rising yeast (.25 oz package)
5 tablespoons butter, cut into small pieces
1/2 teaspoon dried rosemary, crushed
1/3 cup hot water (120-130 F)
1 egg
1/2 cup dried fruit, diced

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