Shaker-Style Walnut and Rosemary Loaf

Name: Shaker-Style Walnut and Rosemary Loaf
Yield: Makes 2 loaves
Ingredients: 2 1/4 cups very warm whole milk (120°F); 3 tablespoons sugar; 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch pieces, room temperature; 2 teaspoons salt; 1/4 cup warm water (110°F to 115°F); 2 envelopes active dry yeast; 1 large egg, beaten to blend; 6 1/2 cups (about) all purpose flour; 1 cup coarsely chopped walnuts; 2 teaspoons chopped fresh rosemary; Vegetable oil; 1 large egg yolk, beaten with 1 tablespoon whole milk (for glaze)

By Ken HaedrichPhotography by Pornchai Mittongtare

September 27, 2009

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Recipe notes