|Photo Courtesy of Tart to Heart|
Rosemary Walnut Parmesan Loaf
Adapted from Bon Appetit
Yield: 1 large loaf, about 16 slices
1 cup milk (any fat % is fine)
1 1/2 Tbsp sugar
1 Tbsp unsalted butter
1 tsp salt
2 Tbsp warm water (about 100°F)
2 1/2 tsp (1 package) active dry yeast
1 egg, beaten
1 1/2 cups whole wheat flour
1-1/2 cups all-purpose flour (or more, as needed)
1/2 cup toasted, chopped walnuts
2 tsp chopped fresh rosemary
1/2 oz (about 1/2 cup) freshly grated parmesan cheese (I used my microplane grater to get a really fine shred).
1 egg yolk beaten with 1 Tbsp water, to glaze
In a small bowl or liquid measuring cup, combine the milk, butter, sugar and salt. Heat in the microwave 45-60 seconds, or until the butter melts. Stir to dissolve the sugar and set aside.
In another small bowl, combine the warm water and yeast, stirring to dissolve. Set aside until foamy, about 10 minutes.
In a large mixing bowl or the bowl of your stand mixer, combine the milk mixture, yeast mixture and beaten egg and mix wit the paddle attachment. Add 1 cup whole wheat flour and 1 cup all-purpose flour and beat until smooth. Cover the bowl with a towel and let the sponge sit until bubbly, about 15 minutes.
Attach the dough hook to your mixer. Add the rosemary, walnuts and parmesan and stir into the sponge. Gradually add the remaining 1/2 cup whole wheat flour and 1/2 cup all-purpose flour. Mix until a soft, slightly tacky dough forms, adding more all-purpose flour as needed until the dough clears the sides of the bowl (I ended up adding about another 1/4 cup flour).
Knead the dough (either with the dough hook or by hand) until smooth and elastic, about 10 minutes. Remove the dough to a lightly grease a large bowl, cover and let rise until doubled, about 1 hour.
Grease a large loaf pan. Remove the dough from the bowl to a lightly-floured surface. Press down into a rectangle, tuck the top end in, then tuck in the sides, then roll over, pinching the edge to seal (check out photos of shaping the dough here). Place seam-side down in the loaf pan. Set aside, uncovered, to proof until nearly doubled, about 45 minutes.
Meanwhile, preheat the oven to 375°F. When the bread has proofed, brush with the egg glaze and use a sharp knife to cut a slit down the length of the loaf. Bake until the internal temperature reaches 180°F or until the bread sounds hollow when knocked, about 30-35 minutes. Tent with foil after 15 minutes if the top gets dark.
Remove from the oven and let cool in the pan 10 minutes before removing to a wire rack to cool completely before slicing. I know, it’s hard to wait, but you need to do it or this lovely loaf will smush and crumble. Reward your patience with a thick slice, or use two slices to make a flavorful sandwich. Enjoy!
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Many thanks Tart to Heart blog!