Breads
comments 3

Rustic Golden Raisin Pecan Bread

One of the most popular recipes on my blog by far is Easy Peasy Rustic Bread.  It has professional bread bakery results with little to no effort.  If you haven’t checked it out yet, click here.  All you need are some basic bread ingredients (flour, yeast, water, etc.) and a cast iron enameled dutch oven.  People will think you work for Panera when this bread comes out of the oven.

Golden Raisin Pecan Bread (No Knead!)//Peanut Butter & Dill Pickles Blog

I wanted to come up with a new loaf to celebrate fall flavors (without pumpkin!) and golden raisins and pecans sure did the trick.

Golden Raisin Pecan Bread (No Knead!)//Peanut Butter & Dill Pickles Blog

To add some spice, I mixed pumpkin pie spice into the flour.  I love spice blends that include flavors that work so well together.  I’d much rather get out one spice jar than five!

Golden Raisin Pecan Bread (No Knead!)//Peanut Butter & Dill Pickles Blog

To add some crunch, I topped the bread with melted butter and demerara sugar just before it was done baking.  The result…a topping that makes the loaf glisten in sugary sweetness.

Golden Raisin Pecan Bread (No Knead!)//Peanut Butter & Dill Pickles Blog

Easy peasy.

Rustic Golden Raisin Pecan Bread

Ingredients

  • 3 c. flour
  • 1 3/4 tsp. salt
  • 1/2 tsp. yeast
  • 1 tsp. pumpkin pie spice
  • 1/2 c. golden raisins
  • 1/2 c. chopped pecans
  • 1 1/2 c. water
  • 1 tbsp. butter, melted
  • 1 tbsp. demerara sugar (could substitute brown sugar)

Instructions

  1. Whisk together the first six ingredients (flour through pecans) in a large mixing bowl. Stir in the water until a dough forms and no flour remains in the bottom or sides of the bowl. Cover with plastic wrap and let sit at room temp overnight or 12-18 hours.
  2. Preheat oven to 450°. When oven is preheated, place an empty enameled cast iron Dutch oven (with lid) into the oven. Set your timer for 30 minutes. While pot is heating up, turn the dough out onto a heavily floured surface and lightly knead the dough until smooth and not super sticky. Re-cover with plastic wrap.
  3. Once 30 minutes has passed, remove the Dutch oven from the oven and drop the dough ball in. DO NOT GREASE THE POT! Trust me on this, the bread will just slide out at the end. Put the lid back on and place back in the oven. Bake for 30 minutes.
  4. After 30 minutes, remove the lid and brush on the melted butter. Sprinkle on the sugar and bake, uncovered, for 5-10 minutes more until the bread is golden brown and crusty. Remove to a cooling rack.
http://www.pbpickles.com/2013/10/rustic-golden-raisin-pecan-bread/

Filed under: Breads

by

Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *