Shaker Style Walnut and Rosemary Loaf

• 2 14 cups very warm whole milk
• 3 tablespoons sugar
• 2 tablespoons butter, unsalted,cut into 1/2 inch pieces,room temperature
• 2 teaspoons salt
• 14 cup warm water
• 2 envelopes active dry yeast
• 1 large egg, beaten to blend
• 6 12 cups all-purpose flour (about)
• 1 cup coarsely chopped walnuts
• 2 teaspoons chopped fresh rosemary
• vegetable oil
• 1 large egg yolk, beaten with
• 1 tablespoon whole milk (for glaze)

1. Pour milk into large bowl.
2. Mix in sugar, butter and salt; cool to lukewarm.
3. Place 1/4 cup warm water in small bowl; mix in yeast.
4. Let stand 6 minutes.
5. Stir yeast mixture and 1 egg into lukewarm milk mixture.
6. Mix in 4 cups flour and beat with a wooden spoon until mixture is smooth.
7. Cover bowl with plastic wrap and let sponge stand until bubbles appear at edge, about 15 minutes.
8. Mix nuts and rosemary into sponge.
9. Mix in remaining flour, 1/3 cup at a time, until soft, slightly sticky dough forms.
10. Turn dough out onto floured surface and knead until smooth and no longer sticky, sprinkling with flour as needed, aqbout 10 minutes.
11. Oil a large clean bowl.
12. Add dough, turning to coat.
13. Cover with plastic wrap.
14. Let dough rise in a warm draft free area until doubled in size, about 1 hour.
15. Grease two 8 1/2 X 4 1/2 X 2 1/2 inch nonstick bread pans with oil.
16. Punch down dough and turn out onto work surface.
17. Shape into two 8 inch long loaves.
18. Place inpans.
19. Let rise, uncovered, until almost double in size, about 45 minutes.
20. Position rack in bottom third of oven and preheat to 375*F.
21. Using serrated knife, make a shallow cut down center of each loaf.
22. Brush loaves with glaze.
23. Bake until golden and crusty, about 35 minutes.
24. Turn out of pans and let cool on racks.

very, sugar, butter, salt, water, active dry yeast, egg, flour, walnuts, fresh rosemary, vegetable oil, egg yolk, milk

Taken from www.food.com/recipe/shaker-style-walnut-and-rosemary-loaf-80714 (may not work)