Norwegian Herb-Nut Bread

Recipe by Acerast
READY IN: 2hrs 50mins
YIELD: 1 loaf




  • In a small bowl, dissolve the yeast in the water and let stand until it is spongy.
  • In a large warm mixing bowl, pour the hot milk over the sugar, butter, salt and herbs; stir to melt the butter.
  • When mixture cools to 110F -115F, stir in beaten egg and yeast mixture.
  • Gradually add about half of the flour, stirring first with a wooden spoon or dough hook if using an electric mixer.
  • Mix in the nuts.
  • Add just enough flour to make a soft, nonsticky dough.
  • Turn out on a lightly floured surface, knead until the dough is satiny.
  • Lightly oil a large, warm bowl and place the dough inside, turning once to cover with oil.
  • Cover with a clean kitchen towel and let stand in a warm place (80F) until it has doubled in size, about 1 hour and 10 minutes.
  • Knock the dough back and shape into a loaf.
  • Place in a buttered or oiled bread loaf pan and again set in a warm spot until it doubles in size, about 45 minutes.
  • Bake at 375F about 30 minutes or until the loaf is brown and sounds hollow when thumped with your fingers.
  • Turn out to cool on a wire rack.
  • Slice thickly and store in a plastic bag to keep it moist.