Foolproof Cinnamon Raisin Pecan Artisan Bread Food

EASY NO KNEAD CINNAMON ARTISAN BREAD

Steps:

• Add the flours, raisins, yeast, salt, cinnamon, and brown sugar to a large bowl. Be sure to add the yeast and the salt to separate sides of the bowl.
• Stir the dry ingredients together well.
• Add the water and stir until a thick, rough dough forms. Add 1-2 more tablespoons of water or flour if needed.
• Flour your hands and shape the dough into a ball, placing it into the bottom of the bowl and covering the bowl with plastic wrap.
• Place in a warm spot in your kitchen and let rise for 12-18 hours. When I make this bread, I prepare the dough in the evening and bake the next morning. For quick rise instructions, see the Recipe Notes below.
• After the rising time, preheat your oven to 450 degrees Fahrenheit.
• Place an oven-safe Dutch Oven pot in the cold oven and let it preheat with the oven.
• Flour your hands well and shape the dough into a round ball and set it on a piece of parchment paper on the counter dusted with flour.
• Dust the top of the dough ball with flour and cover with a clean kitchen towel, letting it rise for 25 minutes.
• After the dough has risen remove the Dutch Oven pot from the oven and using the parchment paper, pick up the dough and place it carefully in the bottom of the Dutch Oven. Make two very shallow slices in the top of the risen loaf in the shape of an X.
• Replace the lid of the Dutch Oven, place it back into the hot oven, and bake for 30 minutes.
• After 30 minutes of baking time, remove the lid from the Dutch Oven and continue baking for an additional 10 minutes uncovered.
• After the baking time, remove the pot from the oven and transfer the loaf to a cooling rack using the parchment paper.
• Cool completely before slicing.

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.

RAISIN, CINNAMON, PECAN QUICK BREAD

Steps:

• Preheat oven to 375 degrees.Stir together whole-wheat flour, pastry flour, sugar, baking soda and baking powder, cinnamon and salt.
• Using a separate bowl, combine wheat bran, canola oil, raisins and hot water. Add egg whites and vanilla. Beat well.
• Add nuts and dry ingredients. Stir until all ingredients are moist. Spray bread pan (9 X 5 X 3) with cooking spray and spread batter in pan.
• Bake 45-55 minutes. Let cool before slicing.