Rosemary Yeast Bread with Dried Cherries and Pecans (A Bread Machine Recipe)

Rosemary Yeast Bread with Cherries and Pecans 1 red

Rosemary Yeast Bread with Cherries and Pecans-made in a bread machine

I have a certain 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.

But 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.

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 and toasted pecans to one of my favorite recipes–Crusty Round Bread.

We loved the results. With or without a smear of McCutcheon’s cherry butter (featured on my Facebook page recently) 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 of Almost No-Knead Bread?

If you should happen to have any leftovers, try making a pannini with shaved ham, cheese of your choice and Durkee’s Sandwich Spread.

Rosemary-Cherry-Pecan Tuscan Bread_panini

Ham and Cheese Panini made with Rosemary Yeast Bread with Cherries and Pecans


Rosemary Bread story board_edited-1


Rosemary Yeast Bread with Dried Cherries and Pecans (A Bread Machine Recipe)
Recipe type: Bread (bread machine)
  • 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
  • ¾ cup coarsely chopped toasted pecans (see easy directions for toasting in the microwave)
  • ¾ cup dried cherries
Making the Preferment
  1. 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.
  1. 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.
  2. 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
  1. 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.
  2. 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 ½ 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.

Related Posts: 

Monkey Bread

6 Bread Machine Secrets for Beginners

5 Reasons Why I Use a Bread Machine


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{ 9 comments… read them below or add one }

Mimi March 22, 2011 at 2:05 pm

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


Karen March 22, 2011 at 9:48 am

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


Clivia March 22, 2011 at 8:30 am

This sounds like a great variation on your crusty bread recipe. You are my bread machine guru!


Debbie March 20, 2011 at 7:36 pm

Looks wonderful! Can I pay you to make one for me!!


Paula March 20, 2011 at 10:12 am

What a beautiful wholesome looking bread and that sandwich shot is gorgeous. Thanks for posting the recipe!


Lorraine March 20, 2011 at 7:10 am

The addition of Rosemary excited me! oh… I want to take our taste buds to sweet and savory nirvana! 🙂


Vicki V March 19, 2011 at 10:41 pm

This looks fantastic! I made a rosemary olive no-knead bread this week and it was pretty good but didn’t have the rise of the one you show. I love the idea of the cherries and nuts, two of my favorite ingredients! I am definitely going to try this!


rere March 19, 2011 at 1:47 pm

it looks delicious! your recipes are very nice.


carolyn March 19, 2011 at 7:47 am

I can’t wait to try.


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