Food & Drink Magazine

Pecan and Raisin Bread

By Rumblingtummy @RumblingTummi
Do you prefer the kids having school holiday or do you not?  

For me, I do enjoy having the kiddo at home because she actually motivates me to be in the kitchen trying out new recipes.   

Since she is home, I have additional tester too.  Today's attempt is Pecan and Raisin Bread.   I kind of like this recipe because I can prepare the dough the night before and have a freshly baked loaf for breakfast the next day.

With home baked, it allows me to fill it up with lots of fruits, nuts and seeds too.

Pecan and raisin bread

What you need:1 loaf
250g bread flour3g instant yeast15g sugar½ salt160g water
1 tbsp olive oil

100g pecans

100g raisins (I used two types of raisins)
30g black sesame
Combine all the ingredients together and mix to form a rough dough. 
(Mix on 30 sec, sp 2-6)
Add olive oil and knead 
(Mix on 15 sec, sp 6)
Knead until it passed window pane stage. 
(Knead 2 mins)
Add in the pecans and raisins
(Tear dough into small balls, add ingredients, knead 2 mins)
Oil plastic bag.  Shape dough into round and place into bag.  Seal.
Proof for 1 hour.
Chill overnight.
Thaw for 1 hour, gently pat it flat and shape the dough.  Score.
Bake on 200°C for 20 - 30 mins.If you have enjoyed this post by Rumbling Tummy, be sure to follow this Rumbling Tummy on Facebook, Instagram, Pinterest, Twitter and Google+ .

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