Walnut and Rosemary Bread
Walnut and Rosemary Bread
The walnuts make the bread expensive, but nutritious so ideal as part of a meal and they complement the rosemary so well. This bread will keep fresh for a day, wrapped in paper.
Equipment
- large bowl
- Food mixer if you have one
- Measuring jug
- Large baking tray
Ingredients
- 450 grams strong white bread flour
- 3 teaspoons easy bake dried yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons olive oil
- 200 mls lukewarm water
- 175 grams chopped walnuts
- 3 tablespoons chopped fresh rosemary leaves
Instructions
- Put the flour, yeast, sugar, salt, olive oil in a bowl and mix together.
- Add the lukewarm water and bring the ingredients together either with a mixer or by hand to form a dough.
- Knead the dough (with the mixer or by hand) for up to 10 minutes.
- Knead in the walnuts and rosemary, and put the dough into a bowl.
- Cover with a cloth and leave in a warm place until doubled – about 1½ hours
- Place the dough onto a floured surface and knead for a few minutes. Halve it (or cut into quarters) and shape into rounds. Place these onto the baking trays, spaced out.
- Cover and leave for 30 minutes to rise.
- Pre-heat the oven to 230C/210C fan oven/Gas 8.
- Brush the loaves carefully with olive oil.
- Bake for 30 – 40 minutes until the loaves sound hollow when tapped on the base.
- Cool on a wire rack.
