Vegetarian

Rosemary walnut bread

Name: Rosemary walnut bread
Total time: 45 min
Yield: 16 servings
Ingredients: 113.4 g cream cheese; 2 pkg yeast; 3 free range eggs; 625 g flour; 2 Tbsps runny honey; 2 Tbsps lemon peel; 366 ml milk; 1 Tbsp olive oil; 3 Tbsps rosemary; 16 servings salt; 234 g walnuts

Rosemary Walnut Bread is a lacto ovo vegetarian bread recipe that serves 16. With a delightful mixture of rosemary and walnuts, this recipe covers 11% of your daily requirements of vitamins and minerals. Best enjoyed during the holidays, this bread is a perfect addition to your festive table.

Ingredients

cream cheese

113.4 g

yeast

2 pkg

free range eggs

flour

625 g

runny honey

2 Tbsps

lemon peel

2 Tbsps

milk

366 ml

olive oil

1 Tbsp

rosemary

3 Tbsps

salt

16 servings

walnuts

234 g

Method

Combine first four ingredients, add yeast, and let stand for 5 minutes.Stir in two cups flour, cover with plastic, and place in a warm spot (85 degrees) for 15 minutes.
Add rest of flour, nuts, lemon, rosemary, and 2 eggs.
Mix in bowl until it sticks together, then turn onto floured surface and knead for 10 minutes.Rub top with olive oil and place in oiled bowl.Cover with damp cloth, and let rise for 1 hour.Return dough to floured surface and form into two leaf-shaped loaves.Make three diagonal slashes, inch deep.
Brush top with egg, and let rise for 30 minutes.
Bake in 375 degree oven for 40 minutes.
Let stand twenty minutes before slicingor as long as you can wait.

Nutrition:

309 kcal

Carbs

36 g

Fat

14 g

Protein

8 g

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