Rosemary Bread

2 cups warm milk
1/4 cup warm water
3 Tbs sugar
2 Tbs butter, melted
2 tsp salt
2 pkgs dry yeast (about 4 1/2 tsp)
5 1/2 cups flour divided
1 cup chopped walnuts (I didn't use)
3 Tbs chopped fresh rosemary
1 egg, slightly beaten

1 Tbs yellow cornmeal
1 Tbs milk
1 egg, slightly beaten

Combine first 5 ingredients in a large bowl, stirring with a whisk. Add yeast, stirring. Let stand 5 minutes. Add 2 cups of flour. Cover and let rise for 15 minutes. Add 2 1/2 cups flour, walnuts, rosemary, and 1 egg. Stir. Turn onto lightly floured surface. Knead until smooth and elastic, adding enough 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 1 hour, or until doubled in size. (Lightly press two fingers into dough. If indentation remains, dough has risen enough.)

Preheat oven to 400. Punch dough down; turn out onto oiled surface (the recipe said lightly floured, but I sprinkled a little olive oil and spread it around. It worked great.) Divide dough in 1/2, shaping each half into a round. Place on baking sheet (or pizza stone if you have one) dusted with cornmeal. Cover and let rise until double, about 1/2 hour. Mine took about 20 minutes.

Whisk together 1 Tbs milk with 1 beaten egg, and brush over loaves. Make 3 diagonal cuts, 1/4 inch deep, across the top of each loaf.

Place loaves in oven and reduce heat to 375. Bake about 40 minutes, or until loaves sound hollow when tapped. Mine baked in about 30, but I only baked one at a time. Let stand about 20 minutes before slicing.