Nutty Rosemary Bread Recipe

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Nutty Rosemary Bread Recipe
Nutty Rosemary Bread Recipe photo by Taste of Home
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Nutty Rosemary Bread Recipe

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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."
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 35 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 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 mixing 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 bread sounds hollow when tapped. Remove from pans to wire racks. Yield: 2 loaves (16 slices each).
Originally published as Nutty Rosemary Bread in Light & Tasty August/September 2004, p55

Nutritional Facts

1 slice: 150 calories, 5g fat (0 saturated fat), 7mg cholesterol, 76mg sodium, 23g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 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
  1. In a large mixing 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.
  2. 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.
  3. Brush egg over loaves. Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks. Yield: 2 loaves (16 slices each).
Originally published as Nutty Rosemary Bread in Light & Tasty August/September 2004, p55

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dirwin44 User ID: 5335661 60847
Reviewed Sep. 22, 2013

"Wonderful bread, made it several times....it turns out "tastey" every time!"

MY REVIEW
GoochlandVA User ID: 5934524 125921
Reviewed Jul. 2, 2011

"I have made this bread many times over the past several years. It's very tasty and tender. It is also wonderful with turkey, goat cheese, and a mixture of finely diced tomato and scallion. YUM!"

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