Walnut and Rosemary Loaves

Walnut and Rosemary Loaves(Adapted from CL)

2 cups warm milk between 100-110 degrees
1/4 cup warm water between 100-110 degrees
3 tablespoons sugar
2 tablespoons butter, melted
2 teaspoons salt
5 1/2 cups all-purpose flour, divided
4 1/2 teaspoons dry yeast
1 cup chopped walnuts
3 tablespoons coarsely chopped fresh rosemary
1 large egg, lightly beaten
1 tablespoon yellow cornmeal
1 tablespoon milk
1 large egg, lightly beaten

In a large bowl, whisk together milk, water, sugar, butter and yeast. Stir in yeast to dissolve and let stand 5 minutes. Add 2 cups flour to yeast mixture, stirring with a whisk. Cover and let rise in a warm place, free from drafts, 15 minutes.

Add 2 1/2 cups flour, salt, walnuts, rosemary, and 1 egg, stirring with a whisk. Turn dough out onto a lightly floured surface. Knead for about 8-10 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, free from drafts, 1 hour or until doubled in size.

Preheat oven to 400

Punch dough down and 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 size.

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

Place loaves in oven and immedietly reduce oven temperature to 375. Bake 40 minutes or until bottom of each loaf sounds hollow when tapped. Let stand at least 20 minutes before slicing.