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!
I love baking bread, I started about 9 months ago and I’m hooked, only bread we eat in our house now is home baked, it’s soo delicious, my favorites are Dakota bread and a no knead bread for soup and our absolute favorite is shokupan or milk bread, but I really am inspired by your raisin pecan bread, I think my husband will love it so I have to try, but I don’t have all these tools, so it would be so great to win them. Thank you for all your recipes, whatever you make always looks amazing.
I have town to love baking bread, I started about 9 months ago and I’m hooked, only bread we eat in our house now is home baked, it’s soo delicious, my favorites are Dakota bread and a no knead bread for soup and our absolute favorite is shokupan or milk bread, but I really am inspired by your raisin pecan bread, I think my husband will love it so I have to try, but I don’t have all these tools, so it would be so great to win them. Thank you for all your recipes, whatever you make always looks amazing.
This looks amazing! I love baking breads.
Freshly baked bread with butter and jam is the best cake for me :))
Amazing! When I grow up, I want to be you!!!
So excited to learn about a baking cloche!! Where have I been? I love all of your videos, they are so helpful!
Will love to win!! To share with friends
Yum! I love bread and I love baking it❤️♥️
This is amazing! I’m dying for a cloche! Can’t wait to dinner into holiday baking 🙂
Your method of bread baking has changed my bread baking life. I love seeing you make your recipes. So inspiring!
I have never heard of a cloche, is it different than a Dutch oven? …wait…just read your wonderful post about baking in a cloche! Thanks for sharing your inspiring bakes with me ( and the rest of the world)
I love your Recipes keep up the great work. I just picked up your “Holiday and Celebration Bread” book and can’t wait to give a spin!
Would love to win so I can further my pastry career!
Currently a student at ICC in NY
I love your Recipes keep up the great work. I just picked up your “Holiday and Celebration Bread” book and can’t wait to give a spin!
Am so inspired by your recipes. Never felt like I could make bread before!
Yum! This looks so tasty! I would love to win!
Yum! This looks so tasty!
I want to win this!!!!!
Love your post!
Loved meeting you at Teri Turners book tour! The chocolate chip(GF) cookies were to die for! Been buying your cookbooks for years! Also, Happy birthday!
I am still working on perfecting the master recipe and soon I will move on to adding yummy things like nuts and fruits!! I would be so excited to win the baking package!!
This looks amazing, would it be possible to switch out dried cranberries for the raisins?
Such a fantastic idea! Fresh and different bread every few days. I would love to win this package. Thank you for offering!
Yay! Looks amazing!
Great products, beautiful bread!