Wednesday, March 19, 2014

Golden Raisin Cinnamon Pecan Bread

Golden Raisin Cinnamon Pecan Bread  
--coming out of the oven

If you have been following the blog, you know that I have been making no-knead bread regularly and have been trying different combinations. Some with more success than others.

This one takes a little more skill than the basic no-knead bread but is well worth the effort.

You just need to be gentle with the dough --- and don't add too much flour to it when it feels like it is out of control ---or the bread will be tough.

Golden Raisin Cinnamon Pecan Bread
(from Jim Lahey No-Knead My Bread cookbook)

400 grams (3 cups) bread flour
1/2 tsp. yeast
1 1/4 tsp. salt
1/2 cup golden raisins
3/4 tsp. cinnamon
1/2 cup chopped toasted pecans
pinch freshly ground pepper
1 1/2 cups cool water (55 - 65 degrees)

Measure out all of the dry ingredients in to a medium mixing bowl.
Stir them together until everything is evenly mixed.
Measure out 1 1/2 cups of water at 55 to 65 degrees.
Add the water to  the dry ingredients and mix.
Cover tightly with plastic wrap and put it in a warm place for 12 - 18 hours.  (overnight)
Scoop out the dough onto a floured surface.
Gently pull all of the corners together until you form a ball then turn it over.  Add a little flour if needed but not too much.
In a clean tea towel, generously flour it (and use cornmeal if you wish) to keep the dough from sticking to the cloth.  Then place the dough ball in the center of the floured towel and loosely cover it.
Let the dough rise until it has doubled --- about 1 - 2 hours.  You can test it to see if it is ready by poking it with your fingernail.  If it leaves a dent then it is ready.  If it bounces back, let it continue to rise.
Half an hour before the end of the rise, place your clean double oven with the lid in the center of the oven and turn it on to 475 degrees.  Then pull it out and carefully place the dough in the pot.  Cover it and put it in the oven for 30 minutes.  Uncover it and continue to bake for 10-15 minutes until it is chestnut brown.
Remove it from the oven and the pot and let it cool completely on a rack.
Here's how it will look when you slice into it.



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