Foolproof Cinnamon Raisin Pecan Artisan Bread

The dough should be very holey and bubbly looking.  

This takes from 12-18 hours.

Makes 1 round loaf (about 8-10 servings)

By my calculations, 1 of 10 servings = 207 calories; 1 of 8 servings = 259 calories

Recipe from Life Made Simple Bakes

Husband-Tested in Alice’s Kitchen

The most difficult thing about making this bread is keeping the husband from cutting into before it’s ready to serve.  When he was finally allowed to partake, the first thing he said was “YUM!  I love the texture!”  And, he was right. This bread is crusty on the outside and perfectly chewy on the inside.  It’s loaded with sweet raisins and crunchy pecans too.  Although this bread only takes a few minutes of actual preparation, begin making it the day before you plan to serve it because in order to achieve that great texture, the dough must have some time to do its wonderful thing. 

Special Equipment:  You will need a cast iron or enamel Dutch oven with a lid, some parchment paper and a bottle of water with a spray top.

3¼ cups all-purpose or bread flour

1¾ teaspoon coarse kosher sea salt

1¾ teaspoon ground cinnamon

½ teaspoon active dry yeast

1½ cup plus 2 Tablespoons warm water (100° to 110°F)

½ cup raisins (I used golden raisins and plumped them up for a few minutes in warm water.  Then I drained the water off and allowed the raisins to dry before adding them to the dough.)

½ cup coarsely chopped toasted pecans*

Whisk the flour, salt, cinnamon and yeast in a large bowl.  While stirring with a wooden spoon, gradually add the water.  Stir until incorporated.  Toss in the raisins and pecans.  Mix the dough gently and form into a rough ball.  (Dough will be sticky.)

Transfer the dough to a large clean bowl.  Cover with plastic wrap and let the dough rise in a draft-free area at room temperature until the surface of the dough is covered with tiny bubbles and the dough has more than doubled in size.  This usually takes about 18 hours or so, but will still turn out just fine at 12 hours of rising.

When the dough is ready, place a Dutch oven with the lid into the oven.  Turn on the oven to 450°F.  Allow the oven and the empty lidded pot to heat in the oven for 30 minutes.

Meanwhile, transfer the dough to a large piece of parchment paper that is big enough to cover the bottom of the pot.  (The dough will be sticky and “stringy” looking.) Sprinkle the top of the dough with flour so that it is very lightly covered.  Cover the dough with a large bowl that has been turned upside down and leave to rest for 30 minutes (or while the oven is heating.) Using a sharp knife, score an X in the top of the loaf.  Each score mark should be about 3 ½ inches long and about ¼ inch deep.  Using a bottle with a spray top, spritz water lightly over the dough. 

Carefully remove the now hot Dutch oven from the oven using oven mitts.  Remove the lid.  Lift the dough using the parchment paper and place the dough and the parchment paper into the hot Dutch oven.  Put the lid back on the Dutch oven.  Place the covered Dutch oven into the preheated oven.  Bake for 30 minutes.  Remove the lid and bake the bread for an additional 8-12 minutes or until the top is dark (not burnt.) Remove the Dutch oven from the oven and transfer the loaf bread to a cooling rack.  Allow it to cool for at least an hour before slicing to prevent a gummy crumb.

*To toast pecans:  Preheat the oven to 375°F.  Spread the pecans onto an ungreased baking pan.  Bake in the oven until the nuts are fragrant and toasted, about 8 minutes.  (Nuts can burn quickly, so keep an eye on them.) Immediately transfer them to a cutting board.  Chop and set aside.