Rosemary Walnut Bread
Rosemary Walnut Bread requires around 45 minutes from start to finish. One portion of this dish contains approximately 9g of protein, 15g of fat, and a total of 308 calories. This lacto ovo vegetarian recipe serves 16 and costs 74 cents per serving. 8 people have tried and liked this recipe. Not a lot of people really liked this bread. It is brought to you by Foodista. If you have cream cheese, honey, walnuts, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is solid. Walnut Rosemary Bread, Rosemary Walnut Bread, and Walnut Cake with a Hint of Rosemary are very similar to this recipe.
Servings: 16
Ingredients:
4 ounces cream cheese
2 packages dry yeast
3 eggs
5 cups flour
2 tablespoons honey
2 tablespoons lemon zest
1 1/2 cups milk (100 to 110 degrees)
1 tablespoon olive oil
3 tablespoons chopped rosemary
Salt to taste
2 cups walnuts
Equipment:
bowl
oven
Cooking instruction summary:
- Combine first four ingredients, add yeast, and let stand for 5 minutes.
- Stir in two cups flour, cover with plastic, and place in a warm spot (85 degrees) for 15 minutes.
- Add rest of flour, nuts, lemon, rosemary, and 2 eggs.
- Mix in bowl until it sticks together, then turn onto floured surface and knead for 10 minutes.
- Rub top with olive oil and place in oiled bowl.
- Cover with damp cloth, and let rise for 1 hour.
- Return dough to floured surface and form into two leaf-shaped loaves.
- Make three diagonal slashes, inch deep.
- Brush top with egg, and let rise for 30 minutes.
- Bake in 375 degree oven for 40 minutes.
- Let stand twenty minutes before slicingor as long as you can wait.
Step by step:
1. Combine first four ingredients, add yeast, and let stand for 5 minutes.Stir in two cups flour, cover with plastic, and place in a warm spot (85 degrees) for 15 minutes.
2. Add rest of flour, nuts, lemon, rosemary, and 2 eggs.
3. Mix in bowl until it sticks together, then turn onto floured surface and knead for 10 minutes.Rub top with olive oil and place in oiled bowl.Cover with damp cloth, and let rise for 1 hour.Return dough to floured surface and form into two leaf-shaped loaves.Make three diagonal slashes, inch deep.
4. Brush top with egg, and let rise for 30 minutes.
5. Bake in 375 degree oven for 40 minutes.
6. Let stand twenty minutes before slicingor as long as you can wait.
Nutrition Information:
covered percent of daily need
