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 breads and using your method! The raisin pecan bread looks delicious. Will have to try.
Oh my gosh, I have failed at bread so many times but I want to keep trying. I didn’t know these products existed! Your bread looks so good! Thanks for always sharing your recipes and knowledge Happy Birthday to a fellow Scorpion (Nov 10).
This looks incredible! I absolutely love all of your recipes and baking inspiration, hoping to put some to use for the holiday season. Thanks, Zoe!!
Scanning through by blog feed this morning, I saw in the title with “raisin” and “bread” and was about to hit delete, not being a fan of raisin bread. Then I saw it was one of your posts and had to check it out. Your posts are always fun to read and filled with great photos of beautiful food. Same for this one, almost enough to make me a raisins in bread convert. 🙂 Anyway, thanks for recipe share and lovely pics as always!
Beautiful! I love how easy to add the raisins and pecans by the shaping/kneading method. Anxious to try it!
Yay thanks for the opportunity! Im drooling at your photos and would love to bake with a cloche! I have your book but would love to gift to a friend because it’s amazing!
I’ve always been too scared to try at home bread baking, but this makes it seem so easy! Love it!
Joining the contest! Want to learn the art of bread making!
This is a lovely package. Thanks to your books I have gone from new to bread(with dense loaves) to inventing my own recipes.
This bread looks so delicious. I know it would be great with a cup of coffee.
So glad I stumbled upon your IG account! Your tutorials are priceless and you have a fun easy going personality too!
Zoe I just think you’re the best! Love your videos and would love to win this giveaway!!
I have enjoyed your method since I first accidentally stumbled upon your book in my public library. So easy, yet so rewarding.
Love your baking and hope I win!! Thanks for sharing your amazing food
Literally everything you make goes on my bucket list to try! You have never failed me with any of your recipes. Thank you for sharing – I’m so excited to make bread for the first time, and I’ve never heard of a baking cloche!!
Happy Birthday!! Thank you for sharing your love of baking with us.
I did not mean to comment twice. The first comment, when I clicked to post it, a window popped up telling me that I had already commented that, when I know I had not, so I tried again.
I would certainly add cinnamon
I surely would be tempted to add cinnamon to this amazing bread. I love that the dough can hold. I can’t eat a loaf in one day and because of that I don’t bake as often as I like. It’s such a process for just one loaf but having more than one at a time they go stale and I just don’t like it as much when it’s been frozen. I’ll be trying this dough out for sure!
Yum! I love bread in all forms! I also live watching you bake!
I would love to try it with cinnamon sugar and mini chocolate chips!!!
Wow! Gorgeous looking loaf of raisin pecan bread! You make it look so easy. I hope I win!
Raisin Pecan Bread is tied with raisin challah for my favorite…yours looks beautiful!
Would love to win for my husband. Went to school for baking, worked in field for short time. Changed careers. Now slowly getting back into making bread for our young family. Happy Birthday!
Such a simple and elegant loaf! I want to try it with all kinds of different fillings.