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!
Pick me! I love your cookbooks.
Yum!
Zoe: Loved your class! You are such an inspiration! Of course you have a key lime pie…
This bread looks wonderful. I tried the earlier book, and it was a huge hit around here.
I can almost smell it, looks delish!
This bread looks amazing! I would love to this bread for Christmas Eve brunch!
That cloche is gorgeous! No more store bought bread for my family…this looks amazing!
Love everything you do!! Would love to win this awesome giveaway!
I’d love to win the bread making kit! Never baked in a cloche before, but there’s always a first time.
This looks amazing! Can’t wait to try the recipe!
This is beautiful. I’ve been working with sourdough for several years and still feel like an absolute beginner, in the best of ways. I appreciate the fun in your words and pictures — and this raisin bread looks so approachable. I think it’s next on my list!
We’ve been enjoying bread so much since I found your book at the library!
Would so love to win this so that maybe i could successfully (finally) make good bread! Happy Birthday and Thanksgiving.
Beautiful bread Zoe
This looks absolutely delicious!! Love your recipes, love your photography. Happy Holidays! =)
This looks phenomenal!
Looks delicious! Happy belated Birthday!
Love following what you make!
Love this, the bread looks so good!
I would love to win the book. I’ve historically been terrible with breadmaking and have made it my mission to correct that. Thank you for the opportunity.
I can’t wait to try your Raisin Pecan Bread recipe! It looks delicious and is perfect for the holidays 🙂
Happy Birthday Hope you had a great slice of cake, and someone else did the dishes
Love your books.
Zoe ~ you’re always inspiring and ever the cheerleader, giving us home bakers the ‘can do’ attitude to achieve great results. Always!
Homemade baked bread for the win!! I grew up with fresh bread everyday and this reminds me of the times we’d come home from school to a plate of warm, soft bread paired with hot spiced tea. Yummm!!
Yummm! what an amazing giveaway!!
Yummm and what an amazing giveaway!!