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Bread Machine Rosemary Bread Recipe with Dried Cranberries and Pecans

This bread machine Rosemary Bread Recipe with Dried Cranberries and Pecans is a sweet and savory artisan loaf with a crispy crust. It’s uncommonly easy to mix up in your bread machine. Start the night before so there will be plenty of time to develop the flavor while you sleep.

No worries if you don’t have a bread machine. See the recipe notes for how to make this recipe with a stand mixer or by hand.

Partially sliced bread machine Rosemary bread

Updated March 2020

An unnamed person in my family loves to dine with the net-capped sample-givers at the grocery store. We 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.

Who can resist?

This bread reminds me of something you would see in a specialty market or bakery. Handmade artisan loaves of bread like this are usually sold without a wrapper.

This loaf is substantial and sturdy, making it perfect for sandwiches or toast. A pre-ferment you start the night before lends a fabulous yeasty flavor. But the fresh rosemary, dried cranberries, and toasted pecans are what make this bread memorable.

Recipe inspiration for bread machine Rosemary Bread:

After reading about Rosemary and Cherry Pecans in a now-defunct magazine,  I was inspired to create a bread with similar flavors. Using one of my favorite bread machine recipes–Crusty Round Bread, I added fresh rosemary, dried cranberries, and toasted pecans.

We loved the results. With or without a smear of McCutcheon’s cherry butter, this bread will deliver your taste buds to sweet and savory nirvana.

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?

Slices of baked Rosemary Bread with dried cranberries and Toasted Pecans

Ingredients and Substitutions:


The original Crusty Round Bread calls for unbleached all-purpose flour. Weigh it for the best results.

Replace the unbleached flour added second in the recipe with whole wheat flour if you like. Remember that it may cause the bread to rise a little more slowly. (The picture above shows this version.)

Bread flour would help this bread rise higher if you prefer. As written, this recipe makes a sturdy artisan sandwich bread.


Use instant or bread-machine yeast (same thing) in this recipe as written. If you only have the more traditional active dry yeast on hand, activate it in warm water first. Do this when making the pre-ferment before adding the flour.

Dried Cranberries:

Any dried berries would be delicious in this bread. I’m thinking about dried blueberries, dried cherries, and even dried apricots if they are chopped. I don’t recommend fresh fruit in this particular recipe.


Fresh rosemary is my first choice. I suppose you could use chopped dried rosemary but I haven’t tried it. If you do, reduce the amount a third from what the recipe calls for.


The recipe calls for toasted pecans. Use your microwave to toast them on a paper plate in less than 2 minutes.

Toasted walnuts or almonds would make a good substitute.


If you have leftovers, try making this rosemary bread sandwich. It’s a basic panini with shaved ham, cheese of your choice, and Durkee’s Sandwich Spread.

If you have leftovers, try making a basic panini with shaved ham, cheese of your choice, and Durkee’s Sandwich Spread or mayo.

rosemary bread sandwich with ham and cheese
Ham and Cheese Panini made with Rosemary Yeast Bread with Cherries and Pecans

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How to roll out the dough:

The first image below shows the sponge you need to make ahead of time. Follow the pictures to continue shaping the dough after the dough cycle in your bread machine completes.

process picture of shaping rosemary bread dough

How to bake Rosemary Bread with Dried Cranberries and Toasted Pecans:

loaf of rosemary bread dough before 2nd proof
Place shaped dough on a cookie sheet covered with a silicone mat or parchment paper. Or, grease your cookie sheet well. Only because I already have it, I like to sprinkle the bottom of the pan with semolina flour.
sprinkling flour on unbaked loaf
Right before you get ready to put the loaf in the oven, sprinkle the loaf with flour. It will give your bread an artisan or rustic look.
slashing rosemary bread with a single-edge razor
Use a new single-edge razor blade or a bread lame.
checking doneness of loaf with a quick-read thermometer
Test with a quick-read thermometer to make sure bread has reached at least 190˚F.

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Rosemary Bread Machine Recipe with Dried Cranberries and Pecans

Rosemary Bread Machine Recipe with Dried Cranberries and Pecans

Yield: 1 loaf
Prep Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes

This bread machine recipe is a sweet and savory artisan loaf with a crispy crust. Dried cranberries and toasted pecans complement the fresh rosemary in this flavorful bread you can easily mix and knead in a bread machine.



  • 1-1/2 cups (180 grams) all-purpose, unbleached flour
  • 1 teaspoon instant or bread machine yeast
  • 1 cup water


  • Pre-ferment mixture
  • 3 tablespoons water
  • 1 teaspoon sugar (optional)
  • 1-1/2 teaspoon salt
  • 1-3/4 cups (210 grams) all-purpose, unbleached flour
  • 2 teaspoons fresh rosemary, chopped
  • 1/2 cup coarsely chopped toasted pecans
  • 3/4 cup dried cranberries


Making the Pre-ferment

  1. Place the first three ingredients (water, yeast, and flour) into the bread-machine pan and select the "dough" cycle. Allow mixing about 5 minutes, using a small spatula to carefully push flour stuck in the corners into the mixing area.
  2. Unplug the machine and let it rest at room temperature overnight or about 8 hours. Do not leave over 16 hours.


  1. Add water, sugar, salt, and flour to the pre-ferment.
  2. Restart the dough cycle.
  3. Check dough after 10-15 minutes of mixing. If necessary, add additional flour 1 tablespoon at a time to form a smooth but slightly tacky ball. Add water 1 tablespoon at a time if the dough is too dry and bounces against the sides.
  4. 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.
  5. When dough cycle ends, allow the dough to continue to rise in the machine for at least 30 minutes (or more if the ambient temperature is cool) until double in size.

Preparing and Baking the Loaf

  1. Remove the dough from the bread-machine pan to a lightly floured board or silicone baking mat (my preference).
  2. Roll dough into an oblong shape approximately 8 x 12 inches. Starting from the long side, roll up. Pinch the seam together. Turn the ends under and pinch together. Manipulate into a rounded oval shape. See the pictures above.
  3. Place on a parchment-covered cookie sheet. Cover loosely with lightly-oiled plastic wrap and place in a warm place to rise until almost double.
  4. About 15 minutes before the bread is ready to bake, preheat oven to 425 degrees.
  5. Just before putting bread into the oven, sprinkle top with flour. Using a single edge razor blade (or a sharp, serrated knife), make several cuts across the top of bread about 1/2 inch deep.
  6. Bake for 30-35 minutes until the loaf is golden brown and the internal temperature has reached 190˚F.
  7. Allow the loaf to cool on a rack before slicing. Or slice while it's hot at the risk of squashing your bread. It's worth it.


Directions for making bread with a stand mixer or by hand:

  • To make this recipe in a heavy-duty stand mixer, add the preferment (which you made ahead of time in another bowl) along with the additional flour, sugar, water, and salt to the mixing bowl. Turn on low to mix until all ingredients are moistened. Using the dough hook, turn speed to 2 or 3 and continue kneading until dough becomes smooth and elastic--about 5-10 minutes. Add rosemary, dried cranberries, and pecans. Mix for one more minute. Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand, combine the pre-ferment mixture with the remaining ingredients (except for the rosemary, dried cranberries, and pecans) into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Gently knead in the rosemary, dried cranberries, and pecans. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.

Please note: If you substitute regular yeast for instant or bread machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape the dough.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 200mgCarbohydrates: 19gFiber: 1gSugar: 6gProtein: 2g

Did you make this recipe?

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Kathy P

Monday 7th of September 2020

Made this today with dried cherries and did not use the rosemary. Wow! It is delicious!


Tuesday 8th of September 2020

Thanks for writing to say so, Kathy. I love this bread by itself or for making a ham and cheese sandwich.


Tuesday 18th of June 2019

May I clarify that in ‘Making the Preferment’ step, only put in the 1st 3 ingredients?? Thanks.


Wednesday 19th of June 2019

Good idea, Ju. I made an adjustment.

Barbara Womack

Saturday 8th of June 2019

Can you substitute some of the white flour for whole wheat? Can it be baked on a stone rather than the cookie sheet? I love your life story an your website.


Sunday 9th of June 2019

Although I haven't actually tried it, I would think you could sub white flour for wheat with no problems. You may have to adjust the moisture.

Also, a stone would work beautifully instead of a cookie sheet. Hope the bread turns out well for you.


Tuesday 22nd of March 2011

Oh that bread machine again. Maybe someday. Of course your bread look fabulous. Mimi


Tuesday 22nd of March 2011

This has my name written on it! Rosemary, cherries, and pecans, what a mouthwatering combination. Your breads are wonderful, Paula!