Rosemary Walnut Bread – On a “Knead?” to “No” Basis

Walnut Rosemary Bread

This feature is sponsored by KitchenAid, who is letting us play every day in the TasteSpotting Kitchen with the full suite of stand mixer attachments.

Receiving my KitchenAid® stand mixer in the mail was the closest thing to Christmas in the middle of the summer. I opened the package like an excited child and gazed at its beautiful pink tint — it was just perfect.

I was looking forward to using the stand mixer for bread because one of the three attachments that comes standard with the mixer is a dough hook. The dough hook attachment is amazing for kneading dough, a part of bread-making that has traditionally been a point of frustration for home bakers.
KitchenAid Stand Mixer Dough Hook
This bread recipe was a little time-consuming, but the spectacular results made it well worthwhile. Because it is a basic recipe, it can be used in a myriad of ways. Try adding some cooked diced pancetta, some coarsely chopped olives, sundried tomatoes or some grated parmesan — the possibilities really are endless.

I flavored these rolls with generous amounts of chopped walnuts and fresh rosemary, then lightly brushed the rolls with olive oil right before baking them. The finishing touch was sprinkling them with a little fleur de sel.
KitchenAid Stand Mixer, Bread Dough

Rosemary Walnut Bread

adapted from Michael Ruhlman’s Ratio: The Simple Codes Behind the Craft of Everyday Cooking


20 ounces of all purpose flour
12 ounces of cold water
1 teaspoon of instant yeast
1 teaspoon of salt


Add all the ingredients in the Kitchen Aid bowl (and add any additional flavorings if using).

Using the paddle attachment on medium speed, mix until the dough just comes together to form a cohesive ball of dough.

Switch to the hook attachment and mix on medium speed for 10 minutes.

Cover the bowl with a plastic wrap and leave at room temperature for 3-4 hours or until double in size, or leave overnight in the fridge.

Preheat oven to 450 F. Remove dough and place on a floured surface. Knead using the palm of your hand to make the dough just come together. Cut into small sections and roll into balls.

Set the dough on a pizza stone or a baking sheet, and bake for 10 minutes. Reduce the temperature to 350F and bake for an additional 20 minutes or until the bread is golden brown and just cooked through.

Stand Mixer with Standard Attachments

Things We Used to Bake Rosemary Walnut Bread:

20 More Ways to Bake Bread with a KitchenAid® Stand Mixer + Dough Hook Attachment:

  • Perfect Loaf of French Bread
  • Whole Bread
  • Bagels
  • Never Fail Homemade Bread
  • Pesto Whirl Bread
  • Chocolate Chili Mole Bread
  • French Bread
  • Old Fashioned Sesame Wheat Bread
  • Oatmeal Wheat Bread
  • Gluten Free Sesame Bread
  • Bacon Gruyere Cheese Bread
  • Pide Turkish White Bread
  • Garden Rosemary Bread
  • Lemon Blueberry Bubble Bread
  • Italian Rosemary Potato Bread
  • Challah Bread Dine and Dish
  • Potato Bread
  • Potato Dill Bread
  • Salt Free Tuscan Bread
  • Garlic Bread
  • Portuguese Sweet Bread
  • Pandan Kaya Bread
  • Homemade challah
  • Rosemary Focaccia Bread
  • Vegetable and Feta Swirled Bread

by Jennifer Bartoli on August 12, 2010 · 5 comments

{ 5 comments… read them below or add one }

suz August 29, 2010 at 9:10 am

Where were the walnuts and the rosemary in your bread recipe?


Chocolate Shavings August 30, 2010 at 5:54 pm

At the top of the direction instructions “Add all the ingredients in the Kitchen Aid bowl (and add any additional flavorings if using).”


deeba September 22, 2010 at 10:29 am

Absolutely gorgeous! I want a KA!! Big sigh!!


Kyle Ferris September 27, 2010 at 9:56 pm

Sounds delicious! that’s great that you have the book ratio, it’s a valuable resource and the best way to look at bread, no recipes for you! Look up “baker’s percentage’s” and get familiar with the math.

Then you can take a basic recipe like this and say…howabout I take 5% of the hydration and instead of using water, try using olive oil and infuse the rosemary in that overnight? Or, for a more open crumb take full advantage of your kitchenaid and experiment with 70% hydration dough…for a more open crumb and moist texture. Ciabatta is more like 80%….

Then you can also do fun things like take half of your flour and water mix them a day ahead of time and add the yeast for a poolish (basically a quick starter), take the other half of your flour and water and mix them too, but don’t add the yeast add the salt for a soaker and let the dough “autolyze” which is basically hydrating the flour, stimulating enzyme activity, flour breakdown and protein strength. That means less mixing and the benefits of a long fermentation.

That means more flavor.

Oh, plus you should get some bread flour, the good stuff too. High protein, like King Arthur flour. Or Bob’s Red Mill, trust me I just made the switch to better flour and had the best results I’ve had.

So, what are you going to bake next?


Dharmesh B Shah January 4, 2011 at 11:02 am

Plz mail me the address and contact of the stockist or retailer of above product thanks


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