A Rosemary Bread Machine Recipe You'll Fall in Love With (2024)

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Yield: 12 slices

By Paula Rhodes

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5 from 18 votes

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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 teaspoon 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 egg

Making the Pre-ferment

• Place the first three ingredients (1 cup (227 g) spring or tap water, 1½ cups (180 g) whole wheat flour, and 1 teaspoon instant or bread machine yeast) into the bread machine pan and select the DOUGH cycle.

• Push the START button and allow the machine to mix for about 5 minutes, using a small spatula to carefully push flour stuck in the corners into the mixing area.

• Unplug the machine and let it rest at room temperature overnight or about 8 hours. Do not leave longer than 16 hours.

Making the Dough

• Add ⅓ cup (71 g) spring or tap water, 1 tablespoon honey, 1½ teaspoon salt, 1¾ cups (210 g) bread flour, and ¼ teaspoon instant yeast to the pre-ferment in the bread machine pan.

• Restart the machine using the DOUGH cycle.

• Check the dough at least twice by lifting the lid to take a peek. First, look immediately after the machine starts mixing to ensure the paddles are engaged correctly.The dough should start to clump. If the dough looks dry and crumbly, add water 1 tablespoon at a time until it starts to come together. Wait a couple of minutes between each tablespoon.

  If your dough is too wet, add flour one tablespoon at a time with a couple of minutes between each tablespoon.

  Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. The dough should stick to the side, then pull away cleanly.

  Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.

• When the bread maker beeps (if your machine beeps when it’s time to add whole ingredients, if not–add by hand after the DOUGH cycle), add the 1-2 teaspoons fresh rosemary, chopped, ½ cup (55 g) toasted pecans, coarsely chopped, and ¾ cup (97 g) dried cranberries.

• When the DOUGH cycle ends, check the dough. If your kitchen is cold, you may need to allow more time. Leave the dough in the machine until the dough doubles in size. If your kitchen is warm, check the dough before the end of the DOUGH cycle, as it may take less time to rise.

  When the dough is double its original size,

Preparing and Baking the Loaf

• Remove the dough from the bread machine pan to a lightly floured board or silicone baking mat (my preference). Knead briefly and lightly to remove the bubbles.

• 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 toward the seam and pinch to seal. Flip the dough over and form the dough into a rounded oval shape. See the pictures above.

  (Note: I like to divide the dough in half and make a loaf with each half. Suit yourself.)

• Place the dough on a parchment-covered baking pan. Cover loosely with lightly-oiled plastic wrap or a tea towel and place the dough in a warm place to rise until almost double.

• About 15 minutes before the bread is ready to bake, preheat your oven to 425˚F (220˚C).

Glaze

• Using a single-edge razor blade (or a sharp, serrated knife), make several cuts across the top of the bread about 1/2 inch deep.

• Beat 1 large egg until smooth. Glaze the loaf being cautious not to let the glaze drip down the side.

• Bake for 25-30 minutes until the loaf is golden brown, and the internal temperature has reached 200˚F 93˚C).

• 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. 😉

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 only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

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