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1
Pour milk into large bowl.
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2
Mix in sugar, butter, and salt; cool to lukewarm.
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3
Place 1/4 cup warm water in small bowl; mix in yeast.
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4
Let stand 6 minutes.
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5
Stir yeast mixture and 1 egg into lukewarm milk mixture.
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6
Mix in 4 cups flour.
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7
Beat with wooden spoon until mixture is smooth.
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8
Cover bowl with plastic wrap and let sponge stand until bubbles appear at edge, about 15 minutes.
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9
Mix nuts and rosemary into sponge.
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10
Mix in flour, 1/3 cupful at a time, until soft, slightly sticky dough forms.
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11
Turn dough out onto floured surface and knead until smooth and no longer sticky, sprinkling with flour as needed, about 10 minutes.
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12
Brush clean large bowl with oil.
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13
Add dough; turn to coat.
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14
Cover bowl with plastic.
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15
Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
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16
Brush two 8 1/2x4 1/2x2 1/2-inch nonstick loaf pans with oil.
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17
Punch dough down and turn out onto work surface; shape into two 8-inch-long loaves.
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18
Place in pans.
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19
Let rise, uncovered, until almost doubled in volume, about 45 minutes.
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20
Position rack in bottom third of oven and preheat to 375F.
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21
Using serrated knife, make shallow cut down center of each loaf.
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22
Brush loaves with glaze.
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23
Bake until golden and crusty, about 35 minutes.
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24
Turn breads out of pans.
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25
Cool on racks.
