Rosemary Cranberry Pecan Bread (Bread Machine Dough + Oven-Baked)

A fragrant rosemary bread with dried cranberries and toasted pecans, made easy with your bread machine. Shape the dough by hand and bake for a crisp, golden crust.

12 slices

Prep Time 30

Cook Time 30

Preferment, Mix, and Rise Time 10 30

Total Time 11 30

Ingredients

Pre-ferment

1 cup (227 g) spring or tap water
1½ cups (180 g) whole wheat flour
1 teaspoon instant or bread machine yeast

Dough

⅓ cup (71 g) spring or tap water
1 tablespoon honey
1½ teaspoons salt
1¾ cups (210 g) bread flour
¼ teaspoon instant yeast
1-2 teaspoons fresh rosemary, chopped
½ cup (55 g) toasted pecans, coarsely chopped
¾ cup (97 g) dried cranberries

Glaze

1 large (1 large) egg

Instructions

Make the Pre-ferment (Night Before): Add 1 cup spring or tap water, 1½ cups whole wheat flour, and 1 teaspoon instant or bread machine yeast) to the bread machine pan.
Select the DOUGH cycle and let it mix for 1 minute. Use a spatula to ensure all the flour is wet.
Unplug the machine and let it sit overnight (8-16 hours).
Make the Dough: Add ⅓ cup spring or tap water, 1 tablespoon honey, 1½ teaspoons salt, 1¾ cups bread flour, and ¼ teaspoon instant yeast to the pre-ferment in the bread machine pan.
Select the DOUGH cycle and start.
First check: After a couple of minutes, check the dough to make sure it is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time. If you see pancake batter instead of dough, you forgot some flour—just add it slowly until everything pulls together.
Second check: Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid. See more details--Surprising Secret for Making Better Bread with a Bread Machine.
NOTE: Bread dough is influenced by flour, humidity, and even your kitchen temperature—so use this step to fine-tune the dough for your environment.
Add fruit and nuts: When the bread maker beeps add 1-2 teaspoons fresh rosemary, chopped, ½ cup toasted pecans, coarsely chopped, and ¾ cup dried cranberries.
End of DOUGH cycle: The dough should have doubled. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 5 seconds to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
Shape: Roll into an 8x12-inch rectangle, then roll up tightly from the long side. Pinch seams, tuck ends under, and shape into a rounded oval loaf. Place on a parchment-lined baking sheet and cover loosely. Let it rise until almost doubled in size.
Bake: About 15 minutes before the loaf is ready to bake, preheat the oven to 425°F (220°C). Beat the egg until smooth and brush it over the risen loaf, being careful not to let it drip down the sides. Using a single-edge razor blade or sharp serrated knife, make several shallow cuts across the top, about ½ inch deep.
Bake for 25–30 minutes or until the internal temperature reaches 200°F (93°C).
Cool: Allow the loaf to cool on a rack before slicing. Or slice while it's warm at the risk of squashing your bread. It's worth it.

Notes

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing at room temperature for up to 3 days. A plastic bag keeps the bread softer but softens the crust; a bread box preserves the crust better. Avoid refrigeration because bread stales faster in the refrigerator.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (low speed) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information