Country style walnut and rosemary bread - bon appetit

1 large roun

Ingredients

Quantity Ingredient
2 cups Warm water (105F to 115F)
2 Envelopes dry yeast
2 cups (or more) all purpose flour
2 cups Whole wheat flour
1 tablespoon Fresh chopped rosemary OR
1 teaspoon Dried
1½ teaspoon Salt
2 tablespoons Olive oil
1 Garlic clove, crushed
½ cup Coarsely chopped walnuts
½ teaspoon Ground black pepper

Directions

Mix 2 C warm water and yeast in large bowl of electric mixer fitted with dough hook; let stand until yeast dissolves, about 5 minutes. In medium bowl combine 2 C all purpose flour, whole wheat flour, rosemary and salt. Stir 1 T oil into yeast mixture. Gradually add flour mixture and beat until incorporated. Mix on medium speed 10 minutes, adding more all purpose flour if dough is sticky.

Turn out dough onto floured surface; knead until smooth and elastic, about 3 minutes. Place dough in lightly oiled large bowl; turn to coat. Cover with plastic, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1¼ hours.

Meanwhile, heat 1 T oil and garlic in small skillet over medium heat 1 minute; stir in nuts and pepper. Remove from heat; cool. Discard garlic.

Preheat oven to 375'F. Punch down dough; let rest 10 minutes. Turn out dough onto floured surface. RoU out dough to 12-inch diameter round.

Spread walnut mixture over. Fold dough over walnut mixture; knead 3 minutes to distribute walnuts evenly. Form dough into ball. Place smooth side up on heavy large baking sheet. Cover with towel; let rise in warm draft-free area until almost doubled, about 35 minutes.

Bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes. Cool on rack. (Can be made up to 2 weeks ahead.

Wrap tightly and freeze.)

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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