The weather is cooling off a bit, the trees are starting to turn on their colors, the flavor palette is shifting. I am finding recipes I had all but forgotten about over the course of the summer, even as short, cold and dark a summer as the one we just had; pot pies, braises, roasts are coming to my attention as if for the first time. And the idea of walnuts and rosemary (indeed, of any sort of bread) sings to me in a way it did not only a few weeks ago.
I love this bread. I make it when I want something a little bit different, and, well, in the winter. It is firm, sturdy, with a strong but not overpowering flavor that takes toppings and sandwich meats well. The perfume while it bakes is better than any candles out there.
I shape mine into oblong loaves, because my oven isn't big enough to do rounds side by side without them running into one another. And even when I do make it in rounds, my loaves don't look anything at all like the picture on the linked page--mine are much loftier. I wonder if they used the wrong photo? Here is my own for comparison. They generally do turn out somewhat dark, even darker this time because I made them on the stone.