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Breads, Dough's |
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INGREDIENTS:
2 1/4 cps very warm whole milk (120 degrees)
3 tbs sugar
2 tbs unsalted butter - (1/4 stick) cut 1/2" pieces, and at room temperature
2 tsp salt
1/4 cp warm water (110 to 115 degrees)
2 envelopes active dry yeast
1 large egg beaten to blend
6 1/2 cps all-purpose flour more or less
1 cp coarsely-chopped walnuts
2 tsp chopped fresh rosemary
Vegetable oil
1 large egg yolk beaten with
1 tbs whole milk for glaze
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DIRECTIONS:
Pour milk into large bowl. Mix in sugar, butter, and salt; cool to
lukewarm. Place 1/4 cp warm water in small bowl; mix in yeast.
Let stand 6 minutes.
Stir yeast mixture and 1 egg into lukewarm milk mixture. Mix in 4
cps flour. Beat with wooden spoon until mixture is smooth. Cover
bowl with plastic wrap and let sponge stand until bubbles appear
at edge, about 15 minutes.
Mix nuts and rosemary into sponge.
Mix in flour, 1/3 cp full at a time, until soft, slightly sticky
dough forms. Turn dough out onto floured surface and knead until
smooth and no longer sticky, sprinkling with flour as needed,
about 10 minutes.
Brush clean large bowl with oil. Add dough; turn to coat. Cover
bowl with plastic. Let dough rise in warm draft-free area until
doubled in volume, about 1 hour.
Brush two 8 1/2- by 4 1/2- by 2 1/2-inch nonstick loaf pans with
oil. Punch dough down and turn out onto work surface; shape into
two 8-inch-long loaves.
Place in pans. Let rise, uncovered, until almost doubled in
volume, about 45 minutes.
Position rack in bottom third of oven and preheat to 375 degrees.
Using serrated knife, make shallow cut down center of each loaf.
Brush loaves with glaze. Bake until golden and crusty, about 35
minutes.
Turn breads out of pans. Cool on racks.
Yield: 2 loaves
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