Nutty Rosemary Bread

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.'"
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Ingredients

1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 32 servings

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Directions

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  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 nonstick 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. x 3-in. loaf pans coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes.
  3. Brush egg over loaves. Bake at 350 degrees F for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks.

Footnotes

  • Nutritional Analysis: 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.

Reviews

Read all reviews 13
  1. 14 Ratings

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Most helpful positive review

The flavour from the nuts is what really separates this bread from others. It is wonderful. I toasted the nuts to really bring out their flavour (I actually used half pecans and half almonds, ...

Most helpful critical review

This was good, but not great. I liked the idea of including nuts. (Despite another reviewer's opinion, I felt the 1 tsp. of salt called for in the recipe was plenty). However, I felt Jo's Ros...

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The flavour from the nuts is what really separates this bread from others. It is wonderful. I toasted the nuts to really bring out their flavour (I actually used half pecans and half almonds, ...

This bread is delicious!! I had no ww flour, so used bread flour, added a half cup of quick oats, and 1 T vital wheat gluten. Followed previous reviews and used 2 tsp salt. I used olive oil. ...

This is my new favorite bread! Loved the combo of honey, pecans and rosemary. Wonderful nutty flavor with the hint of honey, fragrant with the rosemary, and moist but not dense. I used buckwheat...

A very good bread experience for me. I used walnuts since I didn't have pecans, and the flavor was really good. Next time I'll have to try it with pecans instead. I used two tablespoons of fr...

This was good, but not great. I liked the idea of including nuts. (Despite another reviewer's opinion, I felt the 1 tsp. of salt called for in the recipe was plenty). However, I felt Jo's Ros...

Tasty and not at all difficult.

Delicious bread! It rose so well, and baked into a tall, soft loaf. I used fresh rosemary, and brushed the top with butter right after I took it out of the oven (I forgot to do the egg before ...

Very nice bread. I was a bit worried that my bread pans would be a bit too small for this bread, but they worked just fine. It was really hard to get out of the pan, but I'll assume that I did...

This bread is the best! It came out just the way i was hoping it would. Not too dense or too soft. After reading the other reviews, i took advise from everyone and made some changes. I used butt...

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