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 ? - 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.
ROSEMARY BREAD
Provided by Food Network
Yield 2 round loaves
Number Of Ingredients 8
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.
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
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.
SHAKER-STYLE WALNUT AND ROSEMARY LOAF
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.
ROSEMARY BREAD
Make and share this Rosemary Bread recipe from Food.com.
Provided by The Kitchen Assista
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325.
- Prepare a 10 inch loaf pan with cooking spray.
- In electric mixer, whip eggs for 30 seconds with whip attachment.
- Add the sugar and continue to whip till foamy.
- Drizzle in olive oil.
- Using a spatula, gently fold in the rosemary leaves.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With mixer on low, add dry ingredients.
- Pour into prepared pan.
- Bake for 45-50 minutes, rotating the pan halfway.
- Cool in pan.
Nutrition Facts : Calories 284.2, Fat 16.6, SaturatedFat 2.6, Cholesterol 84.6, Sodium 224.9, Carbohydrate 29.9, Fiber 0.6, Sugar 15.2, Protein 4.5
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
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
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
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
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