ROSEMARY WALNUT BREAD

Rosemary Walnut Bread image

I received this recipe from a friend who was moving into a new apartment. To celebrate, she made this bread to share and now it is served at many of my family functions.-Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Time 45m

Yield 1 loaf (9 slices).

Number Of Ingredients 9

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Ingredients

1-1/4 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/4 cup whole wheat flour
1-1/2 to 1-3/4 cups all-purpose flour
2 tablespoons honey
1 tablespoon olive oil
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/3 cup finely chopped walnuts

Steps:

In a small bowl, dissolve yeast in warm water. In a large bowl, mix whole wheat flour and 1/4 cup all-purpose flour; stir in yeast mixture. Let stand, covered, 15 minutes. Add honey, oil, rosemary, salt and 3/4 cup all-purpose flour; beat on medium speed until smooth. Stir in walnuts and enough remaining all-purpose flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 145 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.