Rosemary Yeast Bread with Dried Cherries and Pecans (A Bread Machine Recipe) is a sweet and savory loaf with a crispy crust. Rosemary compliments the cherries and pecans. We love to eat it with cherry preserves. If you don’t have a bread machine, see the notes for using a hand mixer.
I have an unnamed family member who loves to dine with the shower-capped sample givers at the grocery store. I pretend not to know him while he prowls the end of the aisles searching for his next bite.
Of course, my self-righteousness falls apart when I visit the bakery at Central Market. The paper bags with folded down tops, tongs inside, and stuffed with small chunks of fresh-baked bread are irresistible. Those with some combination of nuts, fruits, cheeses and/or spices are my favorite.
Creating this recipe for Rosemary Yeast Bread:
After reading about Rosemary and Cherry Pecans in the premier edition of Where Women Cook, I was inspired to create a bread similar to those at the bakery. Using the main ingredients from Ashley English’s creation, I added fresh rosemary, dried cherries,
You could do the same with your own favorite white or wheat loaf. I haven’t tried it yet but wouldn’t this make an extraordinary variation on Almost No-Knead Bread?
If you have leftovers, try making a basic panini with shaved ham, cheese of your choice and Durkee’s Sandwich Spread.
How to roll out dough:
The first image below shows the sponge you need to make ahead of time. Follow the pictures to continue making your bread after the dough cycle completes.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
- 1-1/2 cups all-purpose, unbleached flour
- 1 teaspoon instant or bread machine yeast
- 1 cup water
- 3 tablespoons water
- 1 teaspoon sugar (optional)
- 1-1/2 teaspoon salt
- 1-3/4 cups all-purpose, unbleached flour
- 2 teaspoons fresh rosemary, chopped
- 3/4 cup coarsely chopped toasted pecans (see easy directions for toasting in the microwave)
- 3/4 cup dried cherries
Making the Preferment
- Place water, yeast and flour in bread machine pan and select the "dough" cycle. Allow to mix about 5 minutes using small spatula to carefully push flour stuck in the corners into the mixing area. Unplug machine and let stand at room temperature over night or about 8 hours. Do not leave over 16 hours.
- Restart dough cycle. Check dough after 5-10 minutes of mixing. If necessary, add additional flour 1 tablespoon at a time to form a smooth but slightly tacky ball or water if dough is too dry and bounces against the sides. When machine beeps (if your machine beeps when it's time to add whole ingredients, if not--add by hand after dough cycle), add cherries, rosemary and pecans.
- When dough cycle ends, allow dough to continue to rise in machine for at least 30 minutes (or more if ambient temperature is cool) until double in size.
Preparing and Baking the Loaf
- Remove dough from bread machine pan to lightly floured board or silicone baking mat (my preference). Form into smooth ball by pulling dough around to bottom until top is smooth. Place on parchment-covered cookie sheet. Cover loosely with lightly oiled plastic wrap and place in warm place to rise until almost double.
- About 15 minutes before bread is ready to bake, preheat oven to 425 degrees. Just before putting bread in the oven, sprinkle top with flour. Using a single edge razor blade (or a sharp, serrated knife), make several cuts across top of bread about 1/2 inch deep. Bake 30-35 minutes until loaf is golden brown and internal temperature has reached 190 degrees. Allow to cool on rack before slicing. Or slice while it's hot at the risk of squashing your bread. It's worth it.
- Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker, 2 lb. loaf of Bread, Stainless Steel/Black
- Fleischmann's Yeast for Bread Machines, 4-ounce Jars (Pack of 1)
- King Arthur Flour Unbleached All-Purpose Flour, 5 Pound
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 129 Total Fat: 5g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 200mg Carbohydrates: 19g Fiber: 1g Sugar: 6g Protein: 2g
If you enjoy making yeast bread, I recommend…
- …Helen Corbitt’s Monkey Bread if you are looking for something simple with a spectacular presentation
- …reading through 6 Bread Machine Secrets for Beginners for some great tips
- …browsing this article listing 5 Reasons Why I Use a Bread
Machine tofind out why you might need a bread machine if you don’t already have one