Best Lemon Rosemary Bread With Pecans Recipes

Rosemary-Lemon No-Knead Bread image

Provided by Bonnie G 2

Time 1h

Yield 1 1 1/2 pound loaf

Number Of Ingredients 7

3 cups flour, all purpose
1/4 teaspoon active dry yeast
1 3/4 teaspoons salt
2 teaspoons fresh rosemary, chopped
2 teaspoons lemon zest, chopped
1 5/8 cups water
1/2 cup cornmeal, as needed

Steps:

In large bowl, combine flour, yeast, salt, rosemary and zest.
Add 1 5/8 cups water, stir until blended (dough will be shaggy and sticky)
Cover with plastic wrap.
Let dough rest at warm room temperature (70F) until surface is dotted with bubbles (12-18 hours) Pleace dough on lightly floured surface.
Sprinkle dough with flour, fold dough over onto itself once or twice.
Cover loosely with plastic wrap and let rest 15 minutes.
Using very little flour, gently and quickly shape dough into a ball. Generously coat smoot cotton towel with cornmeal.
Put dough, seam side down, on towel. dust with more flour or cornmeal. Cover with another towel; let rise until dough is more than double in size and does not readily spring back when pokked with a finger, about 2 hours.
t least 30 minutes before dough is ready, put 2 3/4 quart cast-iron pot in oven; preheat oven to 450°F.
Remove pot from oven.
Slide hand under towel; turn dough over, seam side up, into pot; it's OK if it looks messy.
Cover with lid; bake 30 minutes.
Uncover, bake until loaf is browned, 15-30 minutes more.
Set pot on wire rack; cool 10 minutes.
Using oven mitts, turn pot on side; gently turn bread, it will release easily.

Nutrition Facts : Calories 1592.5, Fat 6, SaturatedFat 0.9, Sodium 4107.2, Carbohydrate 334.4, Fiber 15.4, Sugar 1.6, Protein 44.2

Rosemary Roasted Pecans image

Provided by Sherrybeth

Categories Egg Free

Time 1h10m

Yield 3 pounds

Number Of Ingredients 7

3 lbs pecan halves
1/3 cup butter, melted, plus
2 tablespoons butter
1/4 cup fresh rosemary, finely chopped
1 teaspoon cayenne pepper
2 tablespoons brown sugar
2 teaspoons seasoning salt (or more to your preference and taste)

Steps:

Preheat oven to 350 degrees.
In a single layer, place the pecans on a cookie sheet and bake for 30 minutes (I use 2 baking sheets to keep the pecans in single layer).
Once they have baked for 30 minutes, remove the pecans from the oven and add the 1/3 cup melted butter to the pecans, mixing well.
Return the pecans to the oven for another 10 minutes.
Remove from oven again and add the salt and the other 2 tablespoons of butter.
Stir the pecans well and return to the oven for another 10 minutes.
In a small bowl, mix the rosemary, cayenne and brown sugar.
Remove the pecans from the oven and toss the pecans lightly with the rosemary and sugar mixture, while they are still warm. (I used a large Ziploc bag and shake the mixtures together).
Serve warm.

Lemon Rosemary Bread with Pecans image

Provided by Kelly Williams @WildfloursCottageKitchen

Number Of Ingredients 10

2 1/2 - cups flour
3/4 - cup sugar
1/2 - cup chopped walnuts, i used finely chopped pecans
2 - tsp. baking powder
2 - tsp. dried rosemary, i prefer crushed for this
1/4 - tsp. salt
- finely grated zest of 1 lemon
2 - eggs lightly beaten
3/4 - cup white wine, i used apple juice
1/2 - cup evoo

Steps:

Preheat oven to 350 degrees. Lightly coat a loaf pan with butter-flavored cooking spray. Stir together flour, sugar, walnuts or pecans, baking powder, rosemary, salt and lemon zest in mixing bowl on low. In a separate bowl, whisk eggs,then whisk in wine or apple juice, and olive oil, then stir into dry ingredients. Use a spatula to scrape bottom and sides and fold in. Pour the batter into prepared pan scraping all of the batter out with a spatula, and smooth the surface. Bake 55 minutes or until a toothpick inserted into the center comes out clean. My oven took exactly 55.