Walnut Rosemary Bread

[ 0 ] September 25, 2013 |

Walnut Rosemary Bread

I wish you could smell the aroma of this walnut rosemary bread. I’ve just pulled it out of my bread machine as I write this.

Yes, when I bake bread, I cheat. I’ll never be as good a baker as my grandfather was. He was a baker by trade, and he’d never have used a bread machine.

My grandparents used to live above their bakery in Quebec, and on Sundays we often had supper at their house. All you could smell was the aroma of the bread baking downstairs, and the smells wafted upstairs, warming the house.

Warm bread memories are the best.

Walnut Rosemary Bread

I don’t know why, but this time of the year all I think about is baking. We’ve had two days of steady rain here, with clouds so thick it looks like dusk outside. Add warm bread to a rainy day and I call that comfort.

I have made this walnut rosemary bread recipe many times, and I can assure you that it’s foolproof and the result is amazing. It’s a tender loaf of bread studded with walnuts for a nice crunch and infused with fresh rosemary for a delicious flavor.

Guests will love this simple yeast bread, and if your bread machine has a timer, you can make it the night before and wake up to a little slice of heaven.

Walnut Rosemary Bread

I have included the instructions if you decide to be brave and only use the dough cycle and then bake your bread in the oven. (My grandfather would be proud.)

Walnut Rosemary Bread
Serves: 1
  • 1¼ cup warm water
  • 2 Tablespoons instant dry milk
  • 2 Tablespoons honey
  • 1 Tablespoon butter
  • 1 teaspoon salt
  • 3 cups bread flour
  • ½ cup chopped walnuts
  • 1 Tablespoon fresh rosemary, chopped
  • 1½ teaspoon dry yeast
  1. Add all ingredients to your bread machine as directed by your particular machine. Mine is in the order above.
  2. If making bread, select bread cycle and bake.
  3. If you are making dough, select dough cycle. When finished, take out and let rest on a surface sprinkled with cornmeal. There is no need to knead. Cut dough in half, smooth into a loaf and place on a baking sheet sprayed with cooking spray.
  4. Make three diagonal cuts across the top of each loaf. Brush with olive oil or egg wash, cover and let rise again.
  5. Bake in a preheat 375F oven for about 30 minutes or until golden.
  6. Let stand 20 minutes before slicing.

Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

Tags: , , , , ,

Category: Side Dishes

Leave a Reply

Rate this recipe: