member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Terry Ward      

    Walnut and Rosemary Loaves

    Source of Recipe


    Cooking Light-10/02


    List of Ingredients


    • 2 cups warm 1% low-fat milk (100 to 110 degrees)
    • 1/4 cup warm water (100 to 110 degrees)
    • 3 tablespoons sugar
    • 2 tablespoons butter, melted
    • 2 teaspoons salt
    • 2 packages dry yeast (about 4 1/2 teaspoons)
    • 5 1/2 cups all-purpose flour, divided, all
    • 1 cup chopped walnuts
    • 3 tablespoons coarsely chopped rosemary
    • 1 large egg, beaten lightly
    • cooking spray
    • 1 tablespoon yellow cornmeal
    • 1 tablespoon 1% low-fat milk
    • 1 large egg, lightly beaten


    Instructions


    1. Combine first 5 ingredients in a large bowl with a whisk. Add yeast, stirring with a whisk; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour to yeast mixture, stirring with a whisk. Cover and let rise in warm place (85 degrees), free from drafts, 15 minutes.

    2. Add 2 1/2 cups flour, walnuts, rosemary, and 1 egg, stirring with a whisk. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), adding enough of remaining flour, 1/4 cup at a time, to prevent dough from sticking to hands.

    3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Lightly press two fingers into dough. If indentation remains, the dough has risen enough.)

    4. Preheat oven to 400 degrees.

    5. Punch dough down; turn dough out onto a lightly floured surface. Divide dough in half, shaping each portion into a round. Place loaves on a baking sheet dusted with cornmeal. Cover and let rise 30 minutes or until doubled in size.

    6. Combine 1 tablespoon milk and 1 egg, stirring with a whisk; brush over loaves. Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a sharp knife.

    7. Place loaves in oven; reduce oven temperature to 375, and bake 40 minutes or until bottom of each loaf sounds hallow when tapped. Let stand 20 minutes before slicing.

    8. Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice). 170 cal, 5.2g fat, 5.2g pro, 25.7g carb, 1.3g fiber, 21mg chol, 1.7mg iron, 222mg sod, 39mg calc.



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |