Raisin Pecan Bread Recipe
This Raisin Pecan Bread recipe is an artesian style loaf that is hard on the outside, soft on the inside and loaded with warm cinnamon, plump raisins, and toasted pecans.
Servings: 12 slices
Calories: 171kcal
Equipment
Ingredients
- 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
Instructions
- Whisk the flour, salt, cinnamon and yeast in a medium bowl. While stirring with a wooden 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 the 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 on 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.
Video
Notes
- If you don't have a Dutch Oven, you can use the insert of a crock-pot (and the lid) or any deep enameled stoneware you might have (like a round baker or casserole dish), just cover it with foil.
-You can store this bread in an airtight container on your counter for 3-4 days. If you are wanting to freeze this bread you can do so in an airtight container for up to 1 month.
Nutrition
Serving: 1serving | Calories: 171kcal | Carbohydrates: 31g | Protein: 4g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 343mg | Potassium: 106mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 3IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 2mg
