Walnut Rosemary Bread

I have made this recipe about 5 times since I received my November 2009 Cooking Light Magazine. It is fool proof bread! I have tried many times to make bread and finally had given up until the editor of this magazine convinced me to try one more time. I LOVE it. I am sad to say I did not take pix this weekend when I made it. So, so, sorry. We were just in a hurry to eat it. I did substitute whole wheat flour for the all purpose flour and it still turned out great w/ a soft, airy texture. Have a light hand when you knead your dough. I have rosemary in my garden and always walnuts in my pantry, but I'm sure you can substitute for different flavors. I may try cranberries instead of rosemary next time. Allow about 2 1/2 -3 hours from start to finish...But it is worth it. :)

2 cups warm 1 % low-fat milk (100 to 110 degrees)
1/4 cup warm water (100 to 110 degrees) USE a candy thermometer if you aren't sure!
3 T. sugar
2 T. melted butter
2 teaspoons salt
2 packages dry yeast (4 1/2 teaspoons)
24.2 oz all purpose flour, divided (about 5 1/2 cups)
1 cup chopped walnuts
3 T. chopped rosemary
1 large egg, lightly beaten
cooking spray
1 T. yellow cornmeal
1 T. 1% low fat milk
1 large egg, lightly beaten

1. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add yeast, stirring with a whisk; let stand 5 minutes.
Add 9 oz flour (about 2 cups) to yeast mixture, stirring with the whisk. Cover and let rise in a warm place, free from drafts, 15 minutes.
2. Add walnuts, rosemary, and 1 egg, and 11 oz. flour (about 2 1/2 cups), stirring with a whisk. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding enough remaining flour, 1/4 cup at a time to prevent dough from sticking to hands.
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. (Lightly press 2 fingers into dough. If indention remains, dough has risen enough.)
4. Preheat oven to 400 degrees.
5. Punch dough down.; turn out onto lightly floured surface. Divide dough in half, shaping each portion into a round. Place loaves on a baking sheet dusted with cornmeal (dust it well, this will keep it from sticking). Cover and let rise 30 minutes or until doubled in size.
6. Combine 1 T. milk and 1 egg, stirring with a whisk; brush over loaves. Make 3 diagonal cuts, 1/4 inch deep, across the top of each loaf, using a sharp knife.
7. Place loaves in oven; reduce oven temperature to 375 degrees, and bake 40 minutes or until bottom of each loaf sounds hollow when tapped. Let stand 20 minutes before slicing. Yield: 2 loaves, 12 servings per loaf.