Nutty Rosemary Bread

Name: Nutty Rosemary Bread
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

11 ingredients

3 steps

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

Directions

1

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.
2

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.
3

Brush egg over loaves. Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks.