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