January 4, 2012

Pecan (and Caraway) Bread

One of the greater cooking compliments my husband shares is the phrase, "You can make this any time." The latest bread baked in our house earned that accolade twice.

This bread is delicious, chock full of pecans. The original recipe called for 1 Tbsp. of caraway seeds, which I omitted because my husband and I aren't big fans of caraway.

Pecan (and Caraway) Bread
2 tsp. yeast
1 1/3 cups water
3 Tbsp. sugar
2 Tbsp. butter, softened
2 tsp. salt
3/4 cup oat flour*
3 1/4 cups bread flour
1 1/2 cups chopped pecans

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Add sugar, butter, salt, oat flour and 1/3 cup bread flour. Beat well. Cover, and let stand 15 minutes.

Add remaining bread flour. Knead the dough until soft and springy but soft to the touch. Knead in pecans. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Turn dough onto lightly greased or floured surface, and punch dough down. Shape dough into a round loaf. Place on prepared baking sheet. Cover, and let rise until doubled, about 45 to 60 minutes.

Preheat oven to 375ºF. Bake 35 to 40 minutes, until golden. Cool on a wire rack.

*You can make oat flour by blending oats until smooth.

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