Foolproof cinnamon raisin pecan artisan bread. It’s crusty on the outside, soft on the inside and loaded with plump raisins and toasted pecans.
Ok guys, you’re just going to have to deal with my crazy Harmons obsession. This time I’m sharing a copycat version of their cinnamon raisin pecan bread, and man is it spot on! Did I mention it’s insanely easy to make? It requires 7 simple ingredients, doesn’t need to be kneaded, and can be left to rise overnight. This recipe produces one tall, crusty, amazing loaf of artisan bread that is sure to be devoured in the blink of an eye. I’m positive you’re going to fall hard for it just like I did!
So what special ingredients will you need? None. The key to this recipe is a Dutch oven. I love my Le Creuset and use it all of the time for soup, noodles and meat, but my favorite thing to make in it is BREAD! It turns out perfect every time!! Of course if you don’t own a Dutch oven, I’ve left a few suggestions down in the notes section.
The recipe below says it only takes an hour and a half to make, but that’s just the “hands-on” time. The dough itself needs 18 hours to rise (and ferment), so please be aware of that! When the dough has doubled in size and is covered in bubbles, you know it’s ready to go. Sometimes this process can take up to 24 hours, especially if its winter and your house is really cold, however, in the summer it can take as little as 12 hours. When the dough is ready, place a Dutch oven (with the lid on) into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.
Meanwhile, take the corners and fold under, creating a ball. Place it on a large square of parchment paper (big enough to cover the bottom of your Dutch oven), then dust the dough with flour, cover with plastic wrap and allow it to rest for 30 minutes. Using a sharp knife, at a 90 degree angle, score an X in the top of the loaf. Each score mark should be about 3 ½ inches long and about ¼″ deep. Scoring the loaf will help prevent unwanted cracks and will help the loaf rise up instead of expand out. Then, using a mister, spray bottle, or pastry brush, lightly mist (or brush) the top of the bread with water. You don’t want to drench the dough, just give it a nice kiss of moisture. This little trick will help produce steam which will create a nice crisp crust.
Carefully remove Dutch oven from the hot oven. Place the dough into it, cover and return it to the oven to bake for 30 minutes. Remove the lid and bake for an additional 8-12 minutes or until the top is a deep golden brown. Transfer the loaf bread to a cooling rack to cool for 30 minutes so that the crumb inside isn’t gummy. I know it’s a long time to wait (trust me, I’m always tempted to slice into it right away), but it’s worth it!
This bread has quickly become a staple in our home. It can be easily customized and makes a great gift for holidays or special occasions. I hope my tips and tricks will inspire you to make a loaf of your own. You’ve totally got this!
Foolproof Cinnamon Raisin Pecan Artisan Bread Recipe
- 3 1/4 cup all purpose flour - OR bread flour
- 1 3/4 tsp coarse kosher sea salt
- 1 3/4 tsp ground cinnamon
- 1/2 tsp active dry yeast
- 1 1/2 cup +2 tbsp warm water
- 1/2 cup raisins - fresh is best
- 1/2 cup toasted pecans - coarsely chopped
- Whisk the flour, salt, cinnamon and yeast in a medium bowl. While stirring with a wooded spoon, gradually add the water, stir until incorporated. Toss in the raisins and pecans, mix the dough gently and form into a rough ball.
- Transfer to a large clean (ungreased) bowl. Cover with plastic wrap and let dough rise in a draft-free area at room temperature until surface of dough is covered with tiny bubbles and the dough has more than doubled in size (This usually takes about 18 hours or so, however, it still turns out great with just 12 hours of rise time).
- When the dough is ready, place a Dutch oven into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.
- Meanwhile, transfer the dough to a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Lightly dust dough with flour, cover it with plastic wrap and allow it to rest for 30 minutes. Using a sharp knife, at a 90 degree angle, score an X in the top of the loaf. Each score mark should be about 3 1/2 inches long and about ¼" deep. Using a mister, spray bottle, clean toothbrush or pastry brush, lightly mist (or brush) the top of the bread with water.
- Carefully remove Dutch oven from the oven. Place the shaped dough into it, cover and return to the oven to bake for 30 minutes. Remove the lid and bake for an additional 8-12 minutes or until the top is nice and dark (but not burnt). Remove from the oven and transfer the loaf bread to a cooling rack. Allow it to cool for at least 30 minutes before slicing to prevent a gummy crumb.