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 just purchased a bunch of freshly ground flour from local mill. I can’t wait to bake some bread.
Love your recipes!!
raisins AND pecans. yum.
Can’t wait to try this!
Bread looks amazing. Would love to win the cloche!!
This bread looks amazing like all of your other recipes. Like the use of the measured plastic bin for rising.
Happy Belated Birthday, Zoe! I love all your videos for the recipes AND your music choices! Thank you for sharing. Also your Bread in 5 book is so much fun! I love it.
Can’t wait to try this recipe!
Looks so good!
I love your books!! I hope I win the latest!!
Happy Happy Birthday to YOU! This bread recipe looks delicious!
I love raisin bread, but I never would have thought to add nuts to it! Thank you for sharing!
Looks delicious. Happy birthday!
Wow I love raisin bread so much! I never thought of adding nuts, this is a must try! Thank you
That is so awesome! The bread looks absolutely beautiful.
Happy birthday and thank you for the giveaway.
Happy belated birthday Zoe, bread looks amazing
Looks delicious! Such a great giveaway, I would love to win!
This looks amazing! I am hoping to try it soon! Thank you!!!
Beautiful! I am eager to start more bread baking!
Oooh! This looks lovely! And the olive and cheddar loaf sounds incredible!
All my husband knows how to do is bake, which is super impressive because it’s so difficult! I’d love to win him something
Your videos on your Instagram make my day! Love your recipes
This looks lovely! And the olive and cheddar loaf sounds incredible!
Love this and am set to bake some bread today.
Yuuuummmm!!!