Shaker Style Walnut And Rosemary Loaf

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

• 2 1/4 cups very warm whole milk
• 3 tablespoons sugar
• 2 tablespoons butter, unsalted,cut into 1/2 inch pieces,room temperature
• 2 teaspoons salt
• 1/4 cup warm water
• 2 envelopes active dry yeast
• 1 large egg, beaten to blend
• 6 1/2 cups all-purpose flour (about)
• 1 cup coarsely chopped walnuts
• 2 teaspoons chopped fresh rosemary
• vegetable oil
• 1 large egg yolk, beaten with
• 1 tablespoon whole milk (for glaze)

Recipe

• 1 pour milk into large bowl.
• 2 mix in sugar, butter and salt; cool to lukewarm.
• 3 place 1/4 cup warm water in small bowl; mix in yeast.
• 4 let stand 6 minutes.
• 5 stir yeast mixture and 1 egg into lukewarm milk mixture.
• 6 mix in 4 cups flour and beat with a wooden spoon until mixture is smooth.
• 7 cover bowl with plastic wrap and let sponge stand until bubbles appear at edge, about 15 minutes.
• 8 mix nuts and rosemary into sponge.
• 9 mix in remaining flour, 1/3 cup at a time, until soft, slightly sticky dough forms.
• 10 turn dough out onto floured surface and knead until smooth and no longer sticky, sprinkling with flour as needed, aqbout 10 minutes.
• 11 oil a large clean bowl.
• 12 add dough, turning to coat.
• 13 cover with plastic wrap.
• 14 let dough rise in a warm draft free area until doubled in size, about 1 hour.
• 15 grease two 8 1/2 x 4 1/2 x 2 1/2 inch nonstick bread pans with oil.
• 16 punch down dough and turn out onto work surface.
• 17 shape into two 8 inch long loaves.
• 18 place inpans.
• 19 let rise, uncovered, until almost double in size, about 45 minutes.
• 20 position rack in bottom third of oven and preheat to 375*f.
• 21 using serrated knife, make a shallow cut down center of each loaf.
• 22 brush loaves with glaze.
• 23 bake until golden and crusty, about 35 minutes.
• 24 turn out of pans and let cool on racks.