Ingredients for Norwegian Herb Nut Bread
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How to Make Norwegian Herb Nut Bread
- In a small bowl, dissolve 1 teaspoon of active dry yeast in 1/2 cup warm water (105-115°F). Let stand until foamy (about 5-10 minutes).
- In a large bowl, combine 1 cup warm milk (105-115°F), 1/4 cup granulated sugar, 1/4 cup (1/2 stick) unsalted butter, 1 teaspoon salt, and 2 tablespoons dried mixed herbs (such as thyme, rosemary, and dill).
- Stir until the butter is melted and the mixture is well combined.
- Once the mixture has cooled to 110-115°F, whisk in 1 large egg and the yeast mixture.
- Gradually add 2 1/2 cups all-purpose flour, stirring with a wooden spoon or dough hook until combined.
- Stir in 1 cup chopped walnuts or pecans.
- Add enough remaining flour (about 1/2 - 1 cup) to form a soft, slightly sticky dough.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Lightly oil a large bowl. Place the dough in the bowl, turning once to coat with oil.
- Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour and 10 minutes.
- Gently punch down the dough and shape it into a loaf.
- Place the loaf in a greased 9x5 inch loaf pan. Let rise in a warm place until doubled in size, about 45 minutes.
- Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Slice thickly and store in an airtight container or plastic bag to keep it moist.
Nutrition Information (Approximate per serving)
Sodium
116 g
Sugar
209g
Fat
181g
Carbs
79g
