Pecan Currant Bread Food

PECAN CARROT BREAD OR MUFFINS

Steps:

• In a large bowl, combine the flours, sugar, carrots, nuts, baking powder, cinnamon, nutmeg, and salt, and mix thoroughly, breaking up any lumps.
• Add the remaining ingredients and mix just until blended (do NOT over mix).
• For bread: Spoon batter into a greased 8.5x4.5" loaf pan.
• Bake at 350F until dark golden brown (about 1 hours).
• For muffins: Spoon batter into greased muffin cups.
• Bake at 350F until golden brown (about 45 minutes).

SOUTHERN PECAN BREAD

Steps:

• Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper. Coat generously with nonstick spray and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment combine both the sugars and butter, mixing on low until combined. Add in the eggs, vanilla, and salt and turn mixer up to medium speed and mix for 1 minute until smooth.
• Turn mixer to low and mix in the flour until just combined. Fold in the pecans.
• Transfer mixture to your prepared pan and bake for 30-35 minutes, or until the center is just set and the edges are lightly golden.
• Cool completely in the pan, and then cut into squares.

PECAN CURRANT BREAD

Steps:

• Preheat oven to 325°F with rack in middle.
• Whisk together dry ingredients, pecans, and currants in a large bowl. In another bowl, whisk together remaining ingredients until combined well.
• Stir wet ingredients into dry ingredients until just combined. Transfer batter to a well-buttered 9- by 5-inch loaf pan, smoothing top, and bake until golden-brown and a wooden pick inserted in center comes out clean, about 1 1/4 hours.
• Cool in pan on a rack 10 minutes, then turn out onto rack and cool 1 hour more.

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.

CURRANT - PECAN CINNAMON ROLLS

Steps:

• In a large mixing bowl, combine 2 cups flour, sugar, yeast, and salt.
• Heat milk and butter to 110 degrees.
• Add to dry ingredients, beat for a few minutes to develop a good gluten.
• Add pecans, currants and eggs, mix in well.
• Stir in enough remaining flour to make soft dough.
• Knead on floured surface until smooth and elastic.
• Roll on floured surface into a 24 x 12-inch rectangle.
• Melt remaining butter and spread evenly over dough leaving a one inch border on one lengthwise side.
• Sprinkle with brown sugar and cinnamon.
• Roll dough up and pinch off with dental floss or sewing thread into 24 rolls.
• (I find this works best) Place on 2 large greased baking sheets.
• Let them rise in a warm oven until double in size.
• Remove and preheat oven to 375 degrees then bake for 15 minutes or until done.
• (I bake one sheet at a time) Glaze.
• In small bowl, combine 1 1/2 cups powdered sugar, and 2 tablespoons water or milk.
• Stir until smooth.
• May add more for desired consistency.

CURRANT TEA BREAD

Steps:

• In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the milk and lemon zest. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Stir in currants., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CURRANT PECAN STUFFING

Steps:

• Combine currants and Sherry in medium bowl. Let stand until currants are plump, about 30 minutes.
• Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion, celery and fines herbes. Sauté until tender, about 7 minutes. Set aside.
• Place stuffing cubes in bowl. Melt 1/2 cup better in 2 cups water in saucepan over medium heat. Pour over stuffing cubes. Add currant mixture, vegetable mixture and pecans. Toss to combine. (Can be made 1 day ahead. Cover; chill.)