Imagine a bread so tantalizing that it transforms your kitchen into a gourmet bakery, filling the air with the intoxicating blend of zesty lemon, fragrant rosemary, and toasted walnuts. This isn't just another bread recipe—it's a sensory journey that will elevate your baking skills and impress even the most discerning food lovers. Whether you're a seasoned baker or a curious kitchen novice, this Lemon Rosemary Walnut Bread promises to be your new go-to recipe that will have everyone begging for a slice!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
- 1/4 cup walnuts, chopped
- 1 cup warm water
- 1 tablespoon lemon zest
Instructions
- In a large mixing bowl, combine warm water (around 110°F) with active dry yeast and sugar. Let the mixture sit for 5-7 minutes until it becomes foamy and activated.
- In a separate large bowl, whisk together all-purpose flour, salt, chopped fresh rosemary, and lemon zest to evenly distribute the dry ingredients.
- Pour the activated yeast mixture into the flour mixture and begin stirring with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, developing the gluten and creating a smooth, elastic texture. The dough should become soft and slightly tacky.
- Fold in the chopped walnuts during the last few minutes of kneading, ensuring they are evenly distributed throughout the dough.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- Punch down the risen dough and shape it into a loaf, placing it in a greased 9x5 inch loaf pan.
- Cover the loaf and allow it to rise a second time for about 30-45 minutes until it has expanded and looks puffy.
- Preheat the oven to 375°F (190°C) about 15 minutes before baking.
- Optional: Make a few diagonal slashes on top of the loaf with a sharp knife to allow for expansion during baking.
- Bake the bread for 40-45 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Temperature Matters: Ensure your water is precisely warm (around 110°F) when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Knead with Confidence: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread that perfect, tender crumb.
- Rising Environment: Find a warm, draft-free spot for rising—near a preheating oven or in a slightly warmed oven (turned off) works perfectly.
- Walnut Tip: Lightly toast the walnuts before adding them to enhance their nutty flavor and prevent them from becoming soggy in the dough.
- Slash with Style: Those diagonal cuts aren't just decorative—they help the bread expand and create that professional bakery look.
- Cooling is Crucial: Resist the temptation to slice immediately! Let the bread cool completely to allow the internal structure to set and prevent a gummy texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 5g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
