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Submitted by LyricFox Ingredients
2 cups warm 1% low-fat milk (100° to 110°) Directions
Combine first 5 ingredients in a large bowl, stirring with a whisk. Add yeast, stirring with a whisk; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/2 cups flour to yeast mixture, stirring with a whisk. Cover and let rise in a warm place (85°), free from drafts, 15 minutes. Add 3 cups flour, walnuts, rosemary, and 1 egg. Beat with mixer using dough hook attachments for 10 minutes. Turn dough (it will sticky) out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), adding enough of remaining flour, 1/4 cup at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Lightly press two fingers into dough. If indentation remains, the dough has risen enough.) Preheat oven to 400°. Punch dough down; turn dough out onto a lightly floured surface. Divide dough in half, shaping each portion into a round. Place loaves on a baking sheet dusted with cornmeal. Cover and let rise 30 minutes or until doubled in size. Combine 1 tablespoon milk and 1 egg, stirring with a whisk; brush over loaves. Make cuts across top of each loaf using a sharp knife. Place loaves in oven; reduce oven temperature to 375°, and bake 40 minutes or until bottom of each loaf sounds hollow when tapped. Let stand 20 minutes before slicing. Yield: 2 loaves (Wrapped in plastic wrap and then foil, these loaves freeze well.) |
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