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.
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
Method:
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+ .
