Rosemary Walnut Bread Recipe

Name: Rosemary Walnut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 1/2 cups milk 100 to 110 degrees; 2 tablespoons honey; 2 tablespoons olive oil; 1 teaspoon salt; 2 packages dry yeast; 5 cups flour; 1 cup chopped walnuts; 4 ounces cream cheese; 2 tablespoons lemon zest; 3 tablespoons rosemary chopped; 3 eggs

Servings: persons

1 1/2 cups milk 100 to 110 degrees
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon salt
2 packages dry yeast
5 cups flour
1 cup chopped walnuts
4 ounces cream cheese
2 tablespoons lemon zest
3 tablespoons rosemary chopped
3 eggs

1
Combine first four ingredients, add yeast, and let stand for 5 minutes.
2
Stir in two cups flour, cover with plastic, and place in a warm spot (85 degrees) for 15 minutes.
3
Add rest of flour, nuts, lemon, rosemary, and 2 eggs.
4
Mix in bowl until it sticks together, then turn onto floured surface and knead for 10 minutes.
5
Rub top with olive oil and place in oiled bowl.
6
Cover with damp cloth, and let rise for 1 hour.
7
Return dough to floured surface and form into two leaf-shaped loaves.
8
Make three diagonal slashes, 1/4 inch deep.
9
Brush top with egg, and let rise for 30 minutes.
10
Bake in 375 degree oven for 40 minutes.
11
Let stand twenty minutes before slicing-or as long as you can wait.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups milk 100 to 110 degrees, 2 tablespoons honey, 2 tablespoons olive oil, 1 teaspoon salt, and more.

Yes, Rosemary Walnut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rosemary Walnut Bread

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