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 have been baking bread for about 8 months now and am thrilled to have found you … this pecan bread looks amazing!! I am def going to try it!!! Thanks for sharing!!!
Breads are one of my favorite things to make with our kids. They help us make it, and watchinh it rise, they have a feeling of accomplishment, as though the impossible was done. They love it. The hard part if keeping them from deflating it!!
Looks amazing! And that crust!
So happy that I saw your Instagram on @joythebaker. I have always been a baker and last January decided to master yeast breads as a New Year’s Resolution of sorts! Still working on this and enjoying this! I would love to win the giveaway!!
I would love love love love LOVE to win this giveaway!! PS: you’re awesome!! (@ibel_young)
I buy Raisin Pecan bread at the store every other week. It sure would be wonderful to learn how to make it myself. Thanks.
I didn’t even know that a bread baking cloche existed!!! And now I feel like I need it in my kitchen! And that knife
Oh that cliche! Oh those tools! I look forward to winning them! Yes, I am happy optimist!
*cloche!* NOT CLICHE, AUTOCORRECT!
This looks incredible!! All of your recipes inspire me so much in the kitchen, this one is no exception. Thank you thank you!
This looks incredible!! All of your recipes inspire me so much in the kitchen, this one is no exception. Thank you thank you!
Happy belated birthday! This is one of our favorite recipes.
I am an avid sandwich bread baker but baking with a cloche is new to me. I’d love to give it a try!
Baking bread at home is the best magic trick! There is something really satisfying (and delicious) about baking with yeast. Needless to say, your bread looks sensational, and what a fabulous giveaway!
I love your raisin pecan bread recipe! Looks amazing! I love baking Emile Henry pans. They are so high quality!
Wow this bread looks awesome? And I can only imagine the other two variations are as equally good! I bake bread for the family, so I am so happy I found your page
I make a lot of bread for the holidays as gifts and this loaf would be perfect it really sounds delicious. All wonderful prizes I would love to win. I bake a lot but live on a fixed income so I can’t afford some of these items but, I do use Red Star yeast and I love it. Thank you for the contest. I love to bake with my granddaughters and we bake bread together also.
I bake bread every day would love some new tools to play around with and make my bread baking even better!!!!!!!
Happy birthday. What an awesome way to celebrate.
Beautiful bread and an awesome giveaway!
Bread is my next baking challenge – I’m both intimidated and excited to learn the basics. I suspect your post will be very helpful!
Entered your giveaway! I’m excited. I woke up this morning to make a couple of loaves of bread for the week and didn’t even realize it was national homemade bread day! Thanks for sharing your recipes. And happy belated birthday!
This bread looks divine! Thanks for the inspiration as always!
Absolutely love all your recipes.
This looks spectacular!
Happy Belated Birthday! What a wonderful opportunity! Thank you for providing a chance to win these awesome prizes!