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!
Love your website and your books! I’ve been using the master original recipe since the first book came out, and your/my bread always gets rave reviews. It’s a staple at our house. Thank you.
This looks incredible!
I love your holiday baking cookbook and make the brioche dough so often! And I LOVE Emile Henry crockery. Can’t wait!
Looks good and tasty!
I’d love your book, I want to up my bread game!
Amazing!
I had no idea you had a gluten free book out! So excited to add it to my collection. <3
Your baking is a true work of art. It has inspired me to reach for that true artisan level of baking.
Get in my belly! I love raisins!
I so love the idea of a big bucket of dough that you can dip into for a different loaf every day. Every day is a good day for fresh baked bread.
I got your holiday breads book and making my first recipe from it tonight! Really excited about this giveaway!
Love this cloche!
Love your recipes.
Everything you make is so beautiful and looks so good. Thank you for sharing this wonderful package and for always inspiring.
The bread looks yummy! I’ll give it a try
I’ve always wanted do something with Pecans and the bread seems to hit the spot this season!
Would love to further my love of bread!
Love reading about your method and would love to have an Emile Henry Cloche. I recently used an EH covered bread baker using a recipe suggested for it The recipe did not tell me to remove the top before baking and the crust stuck to the top of the pan. I ended up with decapitated bread. I guess I made guillotined French bread.
Beautiful bread
I just found your website. I saw your apple galette on the JK Adams site. Can’t wait to get into it.
Hope to win 🙂 love your blog!
I love your bread baking technique! I have tried your bread in 5-my family has never had such delicious bread! Thanks for teaching me some of your amazing baking skills!
That bread looks delicious! I don’t believe I’ve heard of a cloche but it looks like a neat thing to bake with! Hope I win, I’d love to have your book!
Thanks for always sharing your delicious bread recipes!
Sally, I just made your buttermilk biscuits and they were just wonderful. Family could not believe it was my first effort. Thank you for your Great recipes, precise instructions and clear descriptions. Looking forward to future discoveries and baking inspirations.