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!
That recipe sounds so yummy!
So incredible!
I always love to expand my horizons when baking your Artisan bread recipes. I would be thrilled to win a cloche and all the goodies that are part of the giveaway. Look forward to more of your wonderful recipes
as Oprah said, I LOVE BREAD!
You had me at olives…
I’m making a batch of your dough tonight—cinnamon rolls and cheese bread coming soon! How nice of you to share on your birthday!
Looks delicious, thank you for being so inspiring! For us military wives it’s hard balancing it all, your master recipe has made several of our lives lots easier! I can’t wait to learn more ways to enjoying baking!
How yummy! Your bread looks amazing! Thank you for the wonderful giveaway.
Hugs,
Erin
I’m absolutely in love with Emile Henry for a long time. Thank you for the recipe!
We’ve been making your bread (and cupcakes) for years. I’d love to try baking it in a cloche!
Great blog and giveaway! I’ve come across a cloches and they aren’t cheap. Thanks for the opportunity and happy belated birthday
I have baked cinnamon raisin bread countless times, but not bread with pecans. Looking forward to trying it soon. Thank you.
Yum!
I’ve never made bread in a cloche, would love to try it!
This looks absolutely gorgeous! And it makes me think of so many flavor combos! Blueberry and white chocolate, pistachios and honey, even walnuts and orange. YUM
I love all of your desserts! So beautiful and delicious!
I have never heard of a cloche for baking before but it looks magical. Happy belated birthday!
Thank you sharing your time and talent!! You inspire us home bakers to new heights. I am always thrilled to try a new one from you!! Happy birthday, sweet baker.
This looks like awesome bread! ‼️
Any bread is good for me but I especially love a fruit and nut that’s coarse so I can toast for breakfast or a snack – this is an amazing recipe that I’ll share this holiday season
I’m not very good at baking bread but would love to follow some easy recipes to become a better baker!
Love your recipes!
I’ve never baked with a bread cloche but I would love to try it.
Bread is my absolute favorite thing to eat. Love it!
How exciting! I’d love this!
Hi Zoe – I would love to win the bread package! Thanks for sharing. 🙂