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Nutty Rosemary Bread

By: Naomi Knobloch

"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.'"

Rate/Review | Read Reviews (13)

Prep Time:
30 Min

Cook Time:
35 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 32 servings

Ingredients

2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees to 115 degrees F), 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 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 nonstick 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. x 3-in. loaf pans coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes.
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.