Let me tell you about this raisin pecan loaf that I baked from my book, New Artisan Bread in Five Minutes a Day (Breadin5). I made our big batch of the Master Recipe using Platinum Yeast from Red Star Yeast, then pulled off a piece of dough, rolled in some raisins and pecans using a French Rolling Pin from JK Adams, let it rest and scored the top with a super sharp Bread Knife from Shun Cutlery just before I baked it in an Emile Henry Cloche. Two days later I took out another piece of dough and rolled in olives and sharp VT cheddar. Five days later I grabbed yet another bit of dough, put it in a proofing basket and baked it as a pure and simple boule. If you have a bucket of dough on hand, you’ll have the base for all of these fantastic loaves.
Raisin Pecan Bread
Find the full recipe below. Want to know more about the equipment I use? My Amazon shop has it all.
Using a rolling pin, roll the dough to a 1/2″ thick rectangle. Spread the raisins and pecans over the dough, roll it into a log, fold the log into a ball, then knead the dough a bit to distribute the raisins and pecans throughout the dough. Place the ball of dough on a piece of parchment, cover with a large bowl or plastic and let rise for about 90 minutes.
Preheat the oven to 500°F with the cloche in the oven. More on baking in a Cloche here. Sprinkle a bit of flour on the dough, score the bread with the knife and place in the preheated cloche.
Bake for 20 minutes, remove the cover of the cloche, turn down the oven to 450°F and continue baking for another 15 minutes or until deeply browned. Allow to cool completely before serving.
Slice and add butter!
Ingredients
- 1 1/2 lbs Master Dough from Breadin5
- 1 cup raisins
- 1 cup pecans
Instructions
- Using a rolling pin, roll the dough to a 1/2" thick rectangle. Spread the raisins and pecans over the dough, roll it into a log, fold the log into a ball, then knead the dough a bit to distribute the raisins and pecans throughout the dough. Place the ball of dough on a piece of parchment, cover with a large bowl or plastic and let rise for about 90 minutes.
- Preheat the oven to 500°F with the cloche in the oven. More on baking in a Cloche here. Sprinkle a bit of flour on the dough, score the bread with the knife and place in the preheated cloche.
- Bake for 20 minutes, remove the cover of the cloche, turn down the oven to 450°F and continue baking for another 15 minutes or until deeply browned. Allow to cool completely (at least 1 hour) before serving.
**This post was sponsored by Emile Henry, Shun Cutlery, Red Star Yeast and JK Adams, but all the words and feelings are mine!
This is just beautiful!
What beautiful bread and what a wonderful giveaway!! Thank you for sharing this recipe!
What an amazing giveaway to win! Thank you.
What looks delicious! I love my carbs ♥️
The bread knife is gorgeous!
Gorgeous!
This looks delicious! I love any fruit and nut bread so I should give this a try.
Yummy and beautiful!
You’re bread in 5 book is my most used cook book. It has made me the bread baker for all holidays and created friend gatherings for pizza night a tradition. Thank you for your amazing recipes!!
This looks so wonderful! I want to get back into baking bread regularly!
Looks scrumptious!
Can’t wait to bake this bread! Thank you for all of your amazing recipes- and constant inspiration!
This is beautiful! I make sourdough bread at work, but have never tried this method with a cloche! And this recipe sounds divine 🙂
Wow this bread looks delicious and pretty! Would LOVE to recreate this! And of course winning one of your books would be the ultimate win!!!
Looks amazing! Can’t wait to try it!
What a wonderful give-away! Thank you Zoe!
These all look heavenly! Having the correct tools to make these would be amazing! Bring on Thanksgiving & Christmas baking!
The first bread I ever made was thanks to your cookbook! Thanks for continuing to inspire ❤️
I swear you are the only person that can make baking bread at home look this easy!! Happy belated birthday! It looked like fun!
I love baking bread.
I swear you are the only person that can make baking bread at home look this easy!! Happy belated birthday!
Beautiful! I just started using Celebration Bread in 5 and LOVE IT. So far our favourite is (no surprise) cinnamon rolls! I’m crossing my fingers and toes to win a prize!
Have loved your recipes for many years. Your bread books were such an amazing confidence builder and gateway into the world of bread, and I just adore your baked good recipes. We’re huge Emile Henry fans too!
I’ve never seen a Cloche before! I’m highly intrigued
I love so many of your recipes but the one I make over and over again (plus get requests for) is your carrot cake. Thank you Zoe
Would love to learn how to bake like you
yay! I love, love, love holiday celebrations – would love to win the package!
Love your baking and hope I win!! Thanks for sharing your amazing food