Raisin Pecan Bread
For this recipe I started with the Master Recipe from my Artisan Bread in Five Minutes a Day books, then pulled off a piece of dough, rolled in some raisins and pecans, let it rest and scored the top with a super sharp bread knife just before I baked it in a cloche. I love how easy it is to make each loaf your own with whatever mix-ins you're craving!
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 (at least 1 hour) before serving.