I see great potential in you, Rosemary.

It is so beautiful outside, I think I could cry. But instead I have opted to work straight through the morning, and enjoy the afternoon sun at it's boldest and brightest.

But in the mean time, as promised...

Nutty Rosemary Bread
(a www.allrecipes.com delight)

2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees to 115 degrees F), divided
3/4 cup whole wheat flour
1/4 cup canola oil
1/4 cup honey
3 tablespoons cornmeal
1 tablespoon dried rosemary, crushed
1 teaspoon salt
5 cups bread flour
1 cup chopped pecans
1 egg or egg replacement

1. In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add the whole wheat flour, oil, honey, cornmeal, rosemary, salt, 1 cup bread flour and remaining water. Beat until smooth. 2. Stir in enough remaining bread flour to form a soft dough. Turn onto a floured surface; add pecans. Knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Divide in half; shape into two loaves. Place in two 9-in. x 5-in. x 3-in. loaf pans coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350 degrees F for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks.

*Dough rises best in humid environments... so take advantage of the weather, folks!