Bread

Rosemary Walnut Bread

Name: Rosemary Walnut Bread
Prep time: 23 min
Cook time: 170 min
Total time: 45 min
Yield: 16 servings
Ingredients: 4 ounces cream cheese; 2 packages yeast; 3 eggs; 5 cups flour; 2 tablespoons honey; 2 tablespoons lemon zest; 1.5 cups milk; 1 tablespoon olive oil; 3 tablespoons rosemary; 16 servings salt; 2 cups walnuts

This rosemary walnut bread is a yeasted loaf with a tender crumb, thanks to the addition of cream cheese and honey in the dough. It's studded with walnuts for crunch and brightened with fresh rosemary and lemon zest. The dough goes through two rises, resulting in a light, airy texture. It's a bread that takes a little time but is mostly hands-off, perfect for serving a crowd or enjoying throughout the week.

Recipes.zone

August 28, 2026

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6 steps · 45 min total

Activate Yeast and Start Dough

In a large bowl, combine the cream cheese, 3 eggs, honey, and milk. Add the 2 packages of yeast and let the mixture stand for 5 minutes, until the yeast begins to foam.

Stir in 2 cups of the flour, then cover the bowl loosely with plastic wrap. Place it in a warm spot, around 85 degrees F (29 °C), and let it rest for 15 minutes.

Add Remaining Ingredients

To the dough, add the remaining 3 cups of flour, the 2 cups of walnuts, lemon zest, rosemary, and the remaining 2 eggs.

Knead and First Rise

Mix the dough in the bowl until it just comes together. Turn it out onto a lightly floured surface and knead for about 10 minutes, until it's smooth and elastic. The dough should feel springy to the touch.

Lightly rub the top of the dough with 1 tablespoon of olive oil, then transfer it to an oiled bowl. Cover the bowl with a damp cloth and let the dough rise in a warm spot for 1 hour, or until it has roughly doubled in size.

Once risen, return the dough to your floured surface. Divide it in half and shape each piece into a leaf-shaped loaf. Make three diagonal slashes, about an inch deep, across the top of each loaf.

Egg Wash and Second Rise

Brush the top of each loaf with the remaining egg (beaten, if not already). Let the loaves rise for another 30 minutes.

Bake the Bread

Preheat your oven to 375 degrees F (190 °C). Bake the loaves for 40 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Cool Before Slicing

Let the bread stand for at least 20 minutes before slicing. This allows the internal structure to set, preventing a gummy texture.

Rosemary Walnut Bread