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Walnut and Rosemary Loaf


Great with soft cheese or butter.


3 tsp dried yeast
1 tsp granulated sugar
2 1/2 cups bread flour
1 tsp salt
3 tbsp olive oil, plus 2 tsp extra for oiling and glazing
6 oz walnuts, roughly chopped
3 tsp finely chopped rosemary leaves

  1. Mix the yeast and sugar in a small bowl, then stir in 1/2 cup warm water. Leave for 10-15 mints or until mixture becomes creamy.
  2. Put the flour in a bowl with the salt and oil, then add yeast mixture and 3/4 cup warm water. Mix until it comes together to form a dough. Knead on a floured surface for 15 minutes. Knead in the nuts and rosemary, then put in an oiled bowl. Cover with a kitchen towl and let rise in a warm place until doubled, about 1 /12 hours.
  3. Knock air out of the dough and knead for a few more minutes. Halve it, and shape each half into a 6 inch round loaf. Cover with a towel and leave for 30 minutes to rise. 
  4. Preheat oven to 450 and oil a large baking sheet.
  5. When the dough has doubled, brush with oil and place on the baking sheet. Bake on middle oven rack for 30-40 mins until the loaves sound hollow when tapped on the bottom. Cool on a wire rack.

Alternately, form into individual-sized rolls, let the rise, well spaced out on a baking sheet, then bake 20-25 minutes.



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