Provided by Molly O'Neill
Categories project, side dish
Time 4h15m
Yield 3 loaves
Number Of Ingredients 9
Steps:
- Combine the raisins and boiling water in a bowl and set aside for 10 minutes. In the container of a food processor, combine 1/2cup of the pecan halves and sugar and pulse until the pecans are very finely ground. Set aside. Thoroughly drain the raisins and set them aside.
- Place the warm water and yeast in a large bowl. Break the poolish into small pieces with your hands or a wooden spoon and add it to the bowl. Stir until fairly dissolved. Stir in the flour, ground pecans and sugar and salt. Stir until combined.
- Turn the mixture out onto a lightly floured surface and knead for 10 minutes. Slowly begin to fold in the raisins and the remaining pecan halves a little at a time. Return the dough to the bowl, cover with a tea towel and let rise until doubled in bulk, 1 to 2 hours.
- Gently turn the dough out onto a lightly floured surface and cut into 3 equal pieces. Leave the pieces on your work surface and cover them with a tea towel. Let them rest for 10 minutes.
- Gently shape each piece into a short log and place the logs on a sheet pan lined with parchment paper. Cover with the tea towel and let rise until the loaves just hold a fingerprint when lightly pressed, 30 minutes to 1 hour.
- When ready to bake, preheat oven to 375 degrees and have a plant sprayer full of fresh water ready. Using a single-sided razor at a 30-degree angle, slash the loaves diagonally with 2 3-inch slashes each. When the oven is hot, spray it thoroughly with water and immediately put the bread in and close the door. Spray the oven (not the bread) again 2 more times during the first 5 minutes of baking. Bake until bread is very brown and sounds hollow when the bottom is tapped, 25 to 30 minutes more.
- Remove the loaves from the oven and cool them on a wire rack.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Favour Edet
[email protected]This bread is a bit too dense for my taste. I think I'll try a different recipe next time.
raetherazor
[email protected]I'm not a big baker, but this recipe was easy to follow and the bread turned out great! I'll definitely be making it again.
Adalbeth Haule
[email protected]This bread is so moist and flavorful. I love the crunch of the pecans and the sweetness of the raisins.
Leonard Vermeulen
[email protected]I've tried this recipe a few times now, and it always turns out great. It's a keeper!
Younis Ali
[email protected]This bread was easy to make and turned out delicious! I'll definitely be making it again.
Hamza Sajid
[email protected]I'm not a big fan of raisins, but I loved this bread! The pecans and the cinnamon sugar topping really made it.
Adnan safi Adnan safi
[email protected]This bread is amazing! The raisins and pecans add so much flavor and texture. I will definitely be making this again.
TALLIA HORNAK
[email protected]This bread is a bit too sweet for my taste. I'll try reducing the amount of sugar next time.
Mdbabul Mdbabul
[email protected]I followed the recipe exactly, but my bread turned out dry. I'm not sure what went wrong.
Fatema Shakhawat
[email protected]This bread is delicious! I love the combination of raisins and pecans. It's perfect for breakfast or a snack.
Daniela Aparicio
[email protected]I've made this bread several times now, and it always turns out great. It's so easy to make, and it's always a crowd-pleaser.
Jarani Padron
[email protected]This raisin pecan bread was a hit at my last potluck! It was moist and flavorful, with the perfect balance of sweetness from the raisins and crunch from the pecans. I'll definitely be making this again.