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."
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
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.
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