Walnut and Rosemary Loaves

2 cups warm 1% low-fat milk (100 to 110 degrees)
1/4 cup warm water (100 to 110 degrees)
3 tablespoons sugar
2 tablespoons butter, melted
2 teaspoons salt
2 packages dry yeast (about 4 1/2 teaspoons)
5 1/2 cups all-purpose flour, divided -- all
1 cup chopped walnuts
3 tablespoons coarsely chopped rosemary
1 large egg, beaten lightly
cooking spray
1 tablespoon yellow cornmeal
1 tablespoon 1% low-fat milk
1 large egg, lightly beaten

Combine first 5 ingredients in a large bowl with a whisk. Add yeast, stirring with a whisk; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour to yeast mixture, stirring with a whisk. Cover and let rise in warm place (85 degrees), free from drafts, 15 minutes.

Add 2 1/2 cups flour, walnuts, rosemary, and 1 egg, stirring with a whisk. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), adding enough of remaining flour, 1/4 cup at a time, to prevent dough from sticking to hands

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Lightly press two fingers into dough. If indentation remains, the dough has risen enough.)

Preheat oven to 400 degrees.

Punch dough down; turn dough out onto a lightly floured surface. Divide dough in half, shaping each portion into a round. Place loaves on a baking sheet dusted with cornmeal. Cover and let rise 30 minutes or until doubled in siaze.

Combine 1 tablespoon milk and 1 egg, stirring with a whisk; brush over loaves. Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a sharp knife.

Place loaves in oven; reduce oven temperature to 375, and bake 40 minutes or until bottom of each loaf sounds hallow when tapped. Let stand 20 minutes before slicing.

Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice). 170 cal, 5.2g fat, 5.2g pro, 25.7g carb, 1.3g fiber, 21mg chol, 1.7mg iron, 222mg sod, 39mg calc.

Source: Cooking Light-10/02
Yield: 2 loaves