Shaker Style Walnut and Rosemary Loaf Recipe

Name: Shaker Style Walnut and Rosemary Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups very warm whole milk; 3 tablespoons sugar; 2 tablespoons butter, unsalted,cut into 1/2 inch pieces,room temperature; 2 teaspoons salt; ¼ cup warm water; 2 envelopes active dry yeast; 1 large egg, beaten to blend; 6 ½ cups all-purpose flour (about); 1 cup coarsely chopped walnuts; 2 teaspoons chopped fresh rosemary; vegetable oil; 1 large egg yolk, beaten with; 1 tablespoon whole milk (for glaze)

Servings: persons

2 ¼ cups very warm whole milk
3 tablespoons sugar
2 tablespoons butter, unsalted,cut into 1/2 inch pieces,room temperature
2 teaspoons salt
¼ cup warm water
2 envelopes active dry yeast
1 large egg, beaten to blend
6 ½ cups all-purpose flour (about)
1 cup coarsely chopped walnuts
2 teaspoons chopped fresh rosemary
vegetable oil
1 large egg yolk, beaten with
1 tablespoon whole milk (for glaze)

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

1156

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 ¼ cups very warm whole milk, 3 tablespoons sugar, 2 tablespoons butter, unsalted,cut into 1/2 inch pieces,room temperature, 2 teaspoons salt, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shaker Style Walnut and Rosemary Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions