Shaker Style Walnut And Rosemary Loaf Recipes

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.

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 and beat with a 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 remaining flour, 1/3 cup 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, aqbout 10 minutes.
• Oil a large clean bowl.
• Add dough, turning to coat.
• Cover with plastic wrap.
• Let dough rise in a warm draft free area until doubled in size, about 1 hour.
• Grease two 8 1/2 X 4 1/2 X 2 1/2 inch nonstick bread pans with oil.
• Punch down dough and turn out onto work surface.
• Shape into two 8 inch long loaves.
• Place inpans.
• Let rise, uncovered, until almost double in size, about 45 minutes.
• Position rack in bottom third of oven and preheat to 375*F.
• Using serrated knife, make a shallow cut down center of each loaf.
• Brush loaves with glaze.
• Bake until golden and crusty, about 35 minutes.
• Turn out of pans and let cool on racks.

Steps:

• Sprinkle yeast over warm water in the bowl of an electric mixer fitted with the paddle attachment. Add sugar, and stir until dissolved. Let stand until foamy, about 5 minutes.
• With mixer on low speed, gradually add milk, butter, and salt to the yeast mixture. Mix in flour, about 1 cup at a time, and mix on medium speed until combined. Turn out dough onto a lightly floured surface, and knead until soft and smooth, about 5 minutes.
• Place dough in a large, buttered bowl, and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.
• Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan; set aside. Turn out dough onto a lightly floured work surface, and knead until smooth. Shape dough into a 9-inch-long log. Place in prepared loaf pan, and let rise in a warm, draft-free place until dough has doubled in bulk, 30 to 45 minutes.
• Bake until top is golden brown and bread is cooked through, about 50 minutes. Unmold onto a wire rack; let cool.

Steps:

• Place walnuts in a small bowl. Spritz with cooking spray. Add the seasonings; toss to coat. Place in a single layer on a baking sheet., Bake at 350° for 10 minutes. Serve warm, or cool completely and store in an airtight container.

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.

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.