Bourbon Raisin Pecan Bread Food

FOOLPROOF CINNAMON RAISIN PECAN ARTISAN BREAD RECIPE

Steps:

• 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.

BOURBON PECAN BREAD

Steps:

• Preheat oven to 350; grease& flour a 9 by 5 by 3 inch loaf pan; set aside.
• In lge bowl, whisk together flour, sugar, baking pwdr& salt; cut in butter with a pastry blender until mixture is crumbly; stir in orange zest and 1 1/4 cup pecans.
• Combine milk, 1/2 cup bourbon& egg, stirring well and add to dry ingredients; stir just until moistened; transfer to prepared pan, spreading evenly.
• Sprinkle remaining 1/4 cup pecans over top, pressing down lightly.
• Bake in center of oven 50 to 60 minutes.
• Cool pan on wire rack for 10 minutes; then remove from pan and cool completely.
• Drizzle bread while still slightly warm with remaining 2 tbs bourbon.
• This is also good topped with vanilla ice cream.

BOURBON PECAN BREAD

Steps:

• Combine flour, baking powder, salt and sugar in a bowl, cut in butter until mixture is crumbly. Add orange rinds and 1 1/4 cup pecans. Combine milk bourbon, and egg, stir well and add to dry mixture.
• Stir batter until just moistened. Pour batter into a greased and floured loaf pan. Sprinkle remaining pecans. Bake at 350 degrees for 50 to 60 minutes or until done. Allow cooling completely, and then drizzling bread with 2 tablespoon bourbon.

BOURBON BREAD PUDDING

Steps:

• Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
• Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
• Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
• Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.

NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan.
• MAKE THE PUDDING: In a small bowl, combine the pecans, sugar, butter, vanilla, cinnamon, and nutmeg. In a large bowl, beat the eggs until frothy. Add the pecan mixture and blend well. Stir in the milk and raisins.
• Place the bread cubes in the prepared pan. Pour the egg mixture over them and toss gently until the bread is soaked. Let the pudding sit until the bread has absorbed nearly all the liquid, about 35 minutes. Stir the mixture once or twice to moisten the bread evenly.
• Meanwhile, MAKE THE TOPPING: In a small bowl, combine the pecans, sugar, and cinnamon. Set aside.
• Bake the pudding for 25 minutes. Sprinkle the pecan topping over the pudding and continue baking for another 10 minutes, or until the pudding is set and the topping is browned.
• Meanwhile, MAKE THE BOURBON SAUCE: In a small saucepan, melt the butter over medium heat. Stir in the sugar and cornstarch, and cook, stirring, until dissolved. Whisk in the cream and vanilla, and continue cooking, stirring, until sauce thickens slightly, 1 to 2 minutes. Stir in the bourbon and cook, stirring, for another 30 seconds. Remove the sauce from the heat and let it cool slightly.
• To serve, spoon the pudding out on plates, then ladle a bit of the bourbon sauce over each serving.
• NOTE: To toast the pecans, place them on an ungreased cookie sheet in a preheated 375 degree oven for 10 minutes, or until golden.

BOURBON (OR RUM) RAISINS

Steps:

• Find a mason jar or other glass container with a tight-fitting lid.
• Place the raisins in the jar.
• Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
• Give them a shake and close up the jar.
• Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
• Voila!
• For bourbon or dark rum, I suggest dark raisins.
• For white rum, I suggest golden raisins.

PECAN RAISIN BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add pecans and raisins. , Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature.

RAISIN-PECAN BREAD

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.

CARROT, RAISIN & PECAN BREAD

Steps:

• Preheat oven to 375 degrees F.
• Combine sugar and oil; add eggs, one at a time.
• In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, cinnamon, raisins and pecans.
• Stir into sugar-oil-egg mixture until combined; do not overmix.
• Pour into a greased or non-stick loaf pan and bake at 375 degrees F for 45 minutes or until toothpick comes out clean after inserting in middle of bread.
• Let cool slightly in pan, then carefully turn out onto a baking rack to finish cooling.