NUTTY ROSEMARY BREAD

Nutty Rosemary Bread image

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."

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

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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

Steps:

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 9x5-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.

Nutrition Facts : Calories 150 calories, Fat 5g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 76mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 4g protein.