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You are here: Home / Breads / Walnut Rosemary Fruit Loaf

Walnut Rosemary Fruit Loaf

October 13, 2013 by Laura Scott 21 Comments

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My first ever memory of a truly amazing loaf of bread  is of a hazelnut and raisin loaf from Clarke’s. I was living around the corner from Sally Clarke’s restaurant and food shop at the time and loved to make a habit of enjoying one of the best cappuccinos in town (long before the rise of the decent coffee bar) and buying a good loaf of bread.

walnut

I also applied for a job there, went for an interview with Sally herself, who told me to come back and apply again once I had some experience under my belt. I was still studying professional cookery at Westminster college and had no practical kitchen experience at that point. Why didn’t I go back and try again? If only I could answer that question.

walnut

Sally Clarke was and still is a kitchen heroine of mine. Her no choice set restaurant menu using the best of what the seasons have to offer, her influences from working at Chez Panisse, her attention to detail, high standards and strong work ethic brought her success and recognition at a time when there were far fewer female chefs than there are today. She was a huge inspiration to me so I thought I would make a loaf of bread which reminds me of my first visit to Sally’s shop of wonders.

walnut

walnuts

One Ingredient-Walnuts

This loaf will be my entry into One Ingredient (Walnuts) hosted by me and Franglais Kitchen on alternate months.

soupI am also sending my loaf over to Cooking with herbs hosted by Karen at  Lavender & Lovage.

 

 

Breakfast-Club-logo-2This loaf of mine is also a suitable entry for Breakfast club  with a fruit theme this month. Hosted by Michelle at Utterly Scrummy and created by Helen at Fuss Free Flavours.

Tea-Time-Treats-LogoOctober’s  Tea Time Treats challenge is Bread, so I am sending this loaf over to Kate at What Kate Baked who co-hosts the challenge with Karen at Lavender & Lovage.

 

walnut
Print

Walnut Rosemary & Fruit Loaf

A versatile loaf to serve with sweet or savoury dishes.
Course Bread
Cuisine British
Keyword walnut rosemary fruit loaf
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Author Laura Scott

Ingredients

  • 500 g Strong white bread flour
  • 2 tsp Fast action yeast
  • 1.5 tsp Salt
  • 250 ml Tepid water
  • 50 ml Tepid milk
  • 4 tbsp Olive oil
  • 1 tbsp Rosemary finely chopped finely chopped
  • 125 g Walnuts chopped
  • 125 g Mixed dried fruits Eg; apricots, sour cherries, blueberries, prunes

Instructions

  1. Put the bread flour, yeast, salt into the bowl of your kitchen food mixer with a dough hook attached,

  2. Measure out the water and milk and warm in the microwave until tepid (this takes around 30 seconds), then add in the olive oil,

  3. Put the food mixer on and slowly add in the liquid to the flour mixture and knead for a couple of minutes until the mixture has come together (add a touch more water if necessary),

  4. Add in the rosemary, walnuts and dried fruits and continue to knead for a further 8 minutes. If doing this by hand just knead the mixture for 10 minutes on a floured work surface,

  5. Let the dough prove in a bowl for 2 hours covered with a tea towel,

  6. After 2 hours, take out the dough and divide it into 2 pieces and shape them into round loaves. Place the loaves onto 2 baking trays lined with baking parchment, cover with 2 tea towels and let them prove for a further hour,

  7. Once the loaves are proved and have doubled in size, cut a cross in the loaves with a very sharp knife and bake in the pre-heated oven (200 degrees) for 30 minutes (approx),

  8. The loaves are cooked when you tap the bottom of the loaf and it sounds hollow inside,

  9. Leave the loaves to cool on a wire rack.

Recipe Notes

This bread is good served with blue cheese, Brie with fig chutney, or goat's cheese. It is also a great breakfast loaf served with honey and apricot or peach jam.

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Related

Filed Under: Breads, Breakfast dishes, Family food, Snacks and starters Tagged With: Bread, Franglais Kitchen, Loaf, One Ingredient, rosemary, Walnut

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Comments

  1. Nazima says

    October 13, 2013 at 9:07 pm

    What a beautiful loaf. I lived near Clarke’s too and as you say, it has been there well before the area became full of a plethora of good food places. I love the rise on your bread and it has such lovely flavours.

    Reply
    • Laura Scott says

      October 14, 2013 at 6:57 pm

      I wonder if we crossed paths there at some point!

      Reply
  2. Sarah says

    October 14, 2013 at 8:19 am

    That’s a delicious-looking loaf Laura. I love the idea of combining fruit, nuts and rosemary to flavour the bread… this is definitely a recipe I’ll be trying soon!

    Reply
    • Laura Scott says

      October 14, 2013 at 7:00 pm

      Thanks Sarah, it is a loaf you will eat far too much of though!

      Reply
  3. Karen says

    October 14, 2013 at 7:41 am

    What a WONDERFUL loaf of bread Laura and it has my favourite combination of walnuts and rosemary too! LOVE it and thanks so much for entering it into Cooking with Herbs! Kate is hosting Tea Time Treats this month, and her theme is bread, so I am sure she (and I) would love this to be entered too……..it would be nice to see it featured there as well! THANKS so much Laura, Karen 

    Reply
    • Laura Scott says

      October 14, 2013 at 7:00 pm

      Oh thanks Karen, I will add it to Tea Time treats, haven’t been able to enter for ages! Do think of France and the walnut trees I have admired on holidays even though we have them here in the UK. Tart au noix is a fave of mine!

      Reply
  4. Anna@familyfoodfun says

    October 14, 2013 at 1:11 pm

    Oh my, it sounds and looks amazing, definitely on my list of things to bake!

    Reply
  5. Anna@familyfoodfun says

    October 14, 2013 at 1:13 pm

    Oh my it looks and soundsd amazing, definitely on my list of things to bake! Would be perfect with just some salted butter too 🙂

    Reply
    • Laura Scott says

      October 14, 2013 at 7:02 pm

      Hi Anna, thanks for visiting and yes, I did enjoy this bread with butter but for me it is unsalted but think that’s because I tend to cook with it so never have salted in the house!

      Reply
  6. Charlotte @charlottekdiary says

    October 14, 2013 at 4:05 pm

    This looks and sounds amazing Laura. Just my kind of cooking. It’s great to hear about your experience meeting Sally Clarke!

    Reply
    • Laura Scott says

      October 14, 2013 at 7:04 pm

      Thanks Charlotte, I think you would enjoy this bread and I wish I had gone back to try again at a job with Sally. I am sure I would have loved it!

      Reply
  7. Anneli Faiers says

    October 15, 2013 at 10:52 am

    I love bread that has savoury and sweet elements…yours looks really good. Especially with a thick slice of that blue cheese! Thats the type of bread I could eat and eat….(and end up getting very full and fat!) x

    Reply
    • Laura Scott says

      October 18, 2013 at 4:05 pm

      Yes, that’s the trouble. Bread and cheese is lovely but very addictive. Can’t stop once started!

      Reply
  8. Caroline Taylor says

    October 16, 2013 at 10:49 am

    I love the sound of this, it would make a great breakfast.

    Reply
    • Laura Scott says

      October 18, 2013 at 4:05 pm

      Caroline, this bread is perfect with butter alone but also good with sweet as well as savoury accompaniments!

      Reply
  9. Jacqueline @How to be a Gourmand says

    October 18, 2013 at 6:35 am

    That delicious loaf is just waiting for me to sink my teeth into it! Goes so well with strong Stilton. Well done on producing such a fine specimen Laura. Looks really great and I’m sure it tastes divine!

    Reply
    • Laura Scott says

      October 18, 2013 at 4:06 pm

      Jac, it is a loaf worth making. Will be baking more loaves to go with various cheeses. Such a simple lunch or breakfast bread 🙂

      Reply
  10. Alison says

    October 22, 2013 at 10:35 am

    What a lovely loaf

    Reply
  11. What Kate Baked says

    October 26, 2013 at 8:21 pm

    What a delicious looking loaf- I love that first photo Laura. We live within walking distance of Clarks and often pop in – everything is so tempting!

    Reply
    • Laura Scott says

      October 27, 2013 at 8:45 pm

      Pleased to hear it’s as good as ever!

      Reply

Trackbacks

  1. Pumpkin bread- a savoury loaf by How to cook good food says:
    July 23, 2018 at 12:02 am

    […] with my Walnut Rosemary & Fruit loaf, this bread was also excellent with blue cheese. The saltiness of the cheese balanced the sweetness […]

    Reply

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Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

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