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 bread is everything I’ve ever wanted! Man. Skip the turkey and give me a 20lb loaf please!!!’
I would love to win a giveaway!
I love ALL your posts and this video that inspired me more so as breads are my newest love.
I love ALL your posts that inspire me to try new recipes and these bread variations are so tempting me. Help me win the tools to get up earlier and bake!
This bread looks delicious!
Oh my gosh yes!!!!
I can’t wait to try this!
YUM!!
yum!
This bread looks fantastic. I love you and your website and your baking, but Iove to bake for my family even more. Hoping to win this package. Lots of love and happy belated birthday
Happy birthday! Great giveaway! I also entered on Instagram as @Cezovski9
Happy Birthday a little late and Happy a Thanksgiving a little early You are one great baker!! Thank you for sharing your recipes and talent with we wannabes
Love baking bread. Focaccia is simply amazing with every meal.
Wow! That cloche looks like it gives it the YUMMIEST crust! Happy belated birthday and yummy bread day.
This looks so yummy. Thank you for all the time and passion you put into these videos
I loooooove all your recipes and how you are such a good teacher, I’ve learned a lot about baking thanks to you. I hope I can win this set so I can keep learning from you! Thanks for all your hard work and for sharing your talent!
Looks great! Raisin bread is my fav!
That raisin pecan bread looks so delicious I will have to make it!
This looks so good! Can’t wait to try this out. Your Instagram video made this a lot less intimidating.
I want to inhale this bread!
These breads with nuts and fruits are my favorite. My kids don’t mind either!
Love to bake bread and yours looks so great!
Thanks for the opportunity Zoe! I came looking for you after your amazing Bluprint class
Lovely!! Need to make next weekend
Beautiful!