Raisin Pecan Bread and a Holiday Bread Baking Giveaway!

Yesterday was my birthday and next week is Thanksgiving, so it seems an excellent time for a HOLIDAY BREAD BAKING GIVEAWAY! I am partnering with some of my all time favorite companies to create the ultimate bread baking package*. First let me tell you about the raisin pecan loaf that I baked from my book, New Artisan Bread in Five Minutes a Day (Breadin5). I made our big batch of the Master Recipe using Platinum Yeast from Red Star Yeast, then pulled off a piece of dough, rolled in some raisins and pecans Using a French Rolling Pin from JK Adams, let it rest and scored the top with a super sharp Bread Knife from Shun Cutlery just before I baked it in an Emile Henry Cloche. Two days later I took out another piece of dough and rolled in olives and sharp VT cheddar. Five days later I grabbed yet another bit of dough, put it in a proofing basket and baked it as a pure and simple boule. If you have a bucket of dough on hand, you’ll have the base for all of these fantastic loaves. You can see the Cheese bread and Boule on my Instagram account. 

*You can recreate exactly what I did with this fantastic Bread Baking Package from all of these wonderful companies. I will pick THREE winners at random to win packages: 

A supply of Platinum Yeast from Red Star Yeast

A Rolling Pin from JK Adams

A Bread Knife from Shun Cutlery

A Bread Baking Cloche from Emile Henry 

and A copy of my book The New Artisan Bread in Five Minutes a Day

How to enter to win: There are two ways you can enter, leave a comment below, here on my website or on my Instagram post, just look for the photo of this bread! I will select THREE WINNERS in a few days. USA mailing addresses only!

You can watch me making the bread using all of these fantastic tools on my @zoebakes instagram account video. Recipe to follow..

Raisin Pecan Bread

1 1/2 pounds Master Dough from Breadin5

1 cup raisins

1 cup pecans

Follow my instagram video to see how I shape and bake the bread. Using a rolling pin, roll the dough to a 1/2″ thick rectangle. Spread the raisins and pecans over the dough, roll it into a log, fold the log into a ball, then knead the dough a bit to distribute the raisins and pecans throughout the dough. Place the ball of dough on a piece of parchment, cover with a large bowl or plastic and let rise for about 90 minutes. 

  

Preheat the oven to 500°F with the cloche in the oven. More on baking in a Cloche here. Sprinkle a bit of flour on the dough, score the bread with the knife and place in the preheated cloche. 

 

Bake for 20 minutes, remove the cover of the cloche, turn down the oven to 450°F and continue baking for another 15 minutes or until deeply browned. Allow to cool completely before serving. 

Slice and add butter! 

**This post was sponsored by Emile Henry, Shun Cutlery, Red Star Yeast and JK Adams, but all the words and feelings are mine!