Imagine sinking your teeth into a warm, golden-brown loaf that's infused with the earthy aroma of fresh rosemary and the rich, nutty crunch of walnuts. This isn't just bread; it's a sensory experience that will transport you straight to the rolling hills of Italy, where traditional baking meets pure culinary artistry. Our Walnut and Rosemary Loaves are more than a recipe—they're a celebration of simple, high-quality ingredients that come together to create something truly extraordinary.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 2 loaves
Ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
- 1 cup walnuts, chopped
- 1 cup warm water
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine warm water and active dry yeast. Let sit for 5-7 minutes until the yeast becomes frothy and activated.
- Add olive oil to the yeast mixture and stir gently to combine.
- In a separate bowl, mix all-purpose flour, salt, chopped fresh rosemary, and chopped walnuts until evenly distributed.
- Gradually add the dry ingredient mixture to the wet yeast mixture, stirring with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should become soft and slightly tacky but not sticky.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for approximately 1 hour or until doubled in size.
- After rising, punch down the dough and divide it into two equal portions.
- Shape each portion into a rustic loaf and place on a parchment-lined baking sheet.
- Cover the loaves and let them rise again for 30 minutes while preheating the oven to 425°F (220°C).
- Make a few diagonal slashes across the top of each loaf with a sharp knife to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes until golden brown and the loaves sound hollow when tapped on the bottom.
- Remove from oven and let cool on a wire rack for at least 30 minutes before slicing.
Tips
- Yeast Activation is Key: Ensure your water is warm (not hot) to activate the yeast without killing it. The mixture should look frothy and alive.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread that perfect chewy texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Fresh is Best: Use freshly chopped rosemary for the most vibrant flavor. If possible, pick it right from the herb garden.
- Slash with Confidence: Those diagonal cuts aren't just decorative—they help steam escape and create that professional bakery-style crust.
- Cooling is Crucial: Resist the temptation to cut into the bread immediately. Letting it cool allows the interior to set and prevents a gummy texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
