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!
Happy belated birthday! Awesome Giveaway. Love to see your post. Love freshly baked bread.
Happy Belated Birthday! I hope you had a wonderful day!
Thank you for sharing all your amazing recipes.
Lovely work! Can’t wait to try the recipes! Thanks for sharing.
Oh my goodness that knife is gorgeous!
Looks great! Thanks
Looks great!
What a beautiful bread!!
I sell my sourdough bread loaves at our local farmers market in northern Idaho. I would love to try the bread cloche and french rolling pin! I love following you on Instagram. You’re an inspiration!
This is an awesome giveaway! I love your videos, they make homemade bread not so scary
Those breads look so delicious!
Simply Wow!
Looks delicious
This looks so good, have to try it myself!
I’m currently in culinary school for Pastry and Baking Arts and this would come in so handy to try new things at home and keep experimenting!!! My dream is to open my own bakery one day
I love your Instagram videos so fun to watch. I’d love to win the baking giveaway and that bread cloche
This looks amazing. I can never let the bread fully cool though!
I can smell the bread….beautiful!
Love this! I’ve been following you for a couple of years now. Your recipes always inspire me to push my baking limits!
This looks amazing! I would love to win.
Thank you Zoe, I’ve made so many of your recipes and love them all. I make your bread over and over and it couldn’t be easier!! Thank you for easing my fears of bread baking!!
Love your recipes !
Beautiful as always, Zoë! I’ve just started doing the master batches of bread (we just do a simple white or a white / wheat mix), but my husband agrees that we’ve never had yummier bread! I think it’s the crust not going to lie, though, the dessert recipes are my true weakness!
Happy Birthday!! I want to make all the versions you shared on IG and more. Such beautiful work as always!!
I love following you and your awesome recipes and I just started learning to bake homemade bread. Would love this!!
Happy Birthday!! I want to make all the versions you shared on IG and more. Such beautiful work as always.