Country-style Walnut And Rosemary Bread

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 2 cups warm water (105f to 115f)
• 2 envelopes dry yeast
• 2 cups all-purpose flour (or more)
• 2 cups whole wheat flour
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crumbled
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil
• 1 clove garlic, crushed
• 1/2 cup coarsely chopped walnuts
• 1/2 teaspoon ground black pepper

Recipe

• 1 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.
• 2 in medium bowl, combine all purpose flour with whole wheat flour, rosemary and salt.
• 3 stir 1 tblsp oil into yeast mixture.
• 4 gradually add flour mixture and beat until incorporated.
• 5 mix on medium speed 10 minutes, adding more all purpose flour if dough is sticky.
• 6 turn out dough floured surface; knead until smooth and elastic, about 3 minutes.
• 7 place dough in lightly-oiled large bowl; turn to coat.
• 8 cover with plastic, then kitchen towel.
• 9 let dough rise in warm, draft-free area until doubled in volume, about 1 ¼ hours.
• 10 meanwhile, heat 1 tblsp oil and garlic in small skillet over medium heat for 1 minute; stir in nuts and pepper.
• 11 remove from heat; cool.
• 12 discard garlic.
• 13 preheat oven to 375f.
• 14 punch dough down; let rest 10 minutes.
• 15 roll out dough to 12 inch diameter round.
• 16 spread walnut mixture over.
• 17 fold dough over walnut mixture; knead 3 minutes to distribute walnuts evenly.
• 18 form dough into ball.
• 19 place smooth side up on heavy, large baking sheet.
• 20 cover with towel; let rise in warm, draft-free area until almost doubled, about 35 minutes.
• 21 bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes.
• 22 cool on rack.