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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 32 |
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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. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2-1/2 cups warm water (110° to 115°), divided |
3/4 cup king arthur premium 100% 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 king arthur unbleached 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 9-in. x 5-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. Yield: 2 loaves (16 slices each).
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