Print Options

Back to Nutty Rosemary Bread >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Nutty Rosemary Bread

This tender golden loaf has a mild rosemary and pecan flavor. "A doctor who came to our office regularly made bread for us every year. I wanted the recipe...and he knew it by heart," recalls Naomi Knobloch of Lester, Iowa. "Now I make it to give as gifts and for our hospital fair."

32 ServingsPrep: 30 min. + rising Bake: 35 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm water (110° to 115°), divided
3/4 cup whole wheat flour
1/4 cup canola oil
1/4 cup honey
3 tablespoons cornmeal
1 tablespoon dried rosemary, crushed
1 teaspoon salt
5 to 6 cups bread flour
1 cup chopped pecans
1 egg, beaten

Directions

In a large bowl, dissolve yeast in 1/2 cup warm water. Add the whole
wheat flour, oil, honey, cornmeal, rosemary, salt, 1 cup bread flour
and remaining water. Beat until smooth. Stir in enough remaining
bread flour to form a soft dough. Turn onto a floured surface; add
pecans. Knead until smooth and elastic, about 6-8 minutes. Place in
a bowl coated with cooking spray, turning once to coat top. Cover
and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide in half; shape into two loaves. Place in two
9-in. x 5-in. loaf pans coated with cooking spray. Cover and let
rise until doubled, about 30 minutes.
Brush egg over loaves. Bake at 350° for 35-40 minutes or until

2 of 2

Nutty Rosemary Bread (continued)

Directions (continued)

bread sounds hollow when tapped. Remove from pans to wire racks.
Yield: 2 loaves (16 slices each).

Nutrition Facts: One slice equals 150 calories, 5 g fat (trace saturated fat), 7 mg cholesterol, 76 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.