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 moved to Fl 3 yrs ago and haven’t been able to bake crusty bread in this oven or find a baker that home bakes crusty bread. Nobody local know what crusty bread is. I would love to have this baking set. I will also be bringing water home from my next trip to Philly.
This is amazing! Love your recipes and would love to try out these items! Thanks for sharing! 🙂
Anything with pecan is something to try! Holiday breakfast.
This bread looks amazing, it would be great for the holidays. Thanks for the recipe!
Love this! I love your gluten free artisan book. It changed my life after finding out I had to be gf.
This is amazing! Bread is one of my big baking fears and I’m so excited to overcome it with your recipes!!
This would be amazing! I love your page ❤️
My family Loves Bread ! This would be An Amazing win to have the necessary tools to keep my clan happy ❤️
Thank you for the chance!
This bread is now officially on the T’giving menu! Thank you so much for all of your baking inspiration.
Looks delicious! I can’t wait to bake more bread!
Ooh, that bread looks delicious!
I would love, love, love to win the package!! I want to instill a love of baking and make quality memories with my boys. I look forward to each new blog post; your content is !
Happy Birthday!
Zoe you are my favorite baker thank you for providing such amazing recipes and tutorials. Happy Birthday
This bread looks SO good!
I’ve never baked in a cloche before but would love the opportunity.
Happy birthday!
(My birthday is today.)
My granddaughter is a senior in college and is looking forward to coming home to join in with her mother and I baking an assortment of pies for the multi-family Thanksgiving dinner.
Plentiful food, especially pies, is the center of this holiday and brings home all we have to be grateful for.
Thank you for sharing all of your glorious recipes through the years!
This is awesome! I SO want to start making bread!!! What a great package!
This looks delicious! Can’t wait to try it.
What dreams are made of!
All I want for Christmas is some of this bread! Looks delicious!
This bread looks wonderful!
I purchased all three of your bread baking books last year. So fabulous to have one batch of dough ready to make the Christmas morning monkey bread, panettone (I’m Italian) and Julekage (my husband’s Norwegian).My twins have been assembling the monkey bread sine they were 3 or 4 years old. It was make them part of preparing for Christmas. I enjoy following your stories from the neighboring state of Wisconsin where I bake as much as possible! Would love the prize package!
Thank you for your inspiring recipes! I am a bread making novice but I feel encouraged that I could do this! Absolutely love your blog.
Happy birthday, Zoe! November babies are great! Trying this one soon!
I am incredibly inspired. Would LOVE to try this out! Thank you for your beautiful recipes.
Wow I will definitely try this!