We’ve made bread an embarrassing amount lately. If you haven’t already, you must try Pinch of Yum’s No Knead Bread. It’s fantastic for soups, homemade crostini, sandwiches and so easy to make. Just be careful while it cools… Blanche ate a whole loaf off the counter… and then slept for 3 days. ANYWAY, that recipe is what inspired this recipe.
This recipe couldn’t be simpler and it makes your house smell heavenly. I like to make this in the afternoon and bake the next morning to give it plenty of time to rest. Then toast it and enjoy with coffee – bliss. Hands on time is less than 20 minutes.
Y’all let me know what you think!
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Cinnamon Raisin Pecan Bread
- Total Time: 1 hour 5 minutes
- Yield: 1 Loaf 1x
Description
This recipe couldn’t be simpler and it makes your house smell heavenly.
Ingredients
- 3 Cups All Purpose Flour
- 1 ½ tsp Salt
- 1 ½ tsp Active Dry Yeast (1/2 tsp instant yeast)
- 1 ½ Cup Room Temperature Water
- 3TBS Brown Sugar
- 2–3 tsp cinnamon
- 2/3 cup raisins
- ½ cup chopped Pecans
Instructions
- Whisk the flour, salt, cinnamon, brown sugar and yeast in a medium bowl. While stirring with a wooded spoon, gradually add the water, stir until incorporated. If needed add additional room temperature water by the TBS.
- Toss in the raisins and pecans, mix the dough gently and form into a rough ball.
- Cover with plastic wrap and let dough rise 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 12-18 hours, I normally make it in the afternoon and bake the next morning.
- 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 dusted with flour (big enough to cover the bottom of your Dutch oven). Gently shape it into a ball with flour on the outside and lightly dust the top with flour. Cover with plastic wrap and allow it to rest while your pan is heating up.
- 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 bread to a cooling rack. Allow it to cool for at least 30 minutes before slicing to prevent a gummy crumb.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baking, Bread
Keywords: Bread, Baking, Rustic Bread, Cinnamon Raisin, Cinnamon Raisin Bread
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