Warning: count(): Parameter must be an array or an object that implements Countable in /home/taste410/public_html/wp-includes/post-template.php on line 284
Zimbabwe' No.1 Food & Recipe Website

Find a recipe

Browse by Recipe Type: Antipasto , Baking , Beef , Braai , Bread , Burgers , Cheese , Chicken , Chocolate , Cocktails , Cookies , Curry , Deep Fried , Dessert , Dip , Drinks , Eggs , Fish , Ham , Healthy , Ice Cream , Jam , Kebab , Lamb , Marinade , Non alcoholic drink , Pasta , Pastry , Pickle , Pizzas , Pork , Pudding , Rice , Salad , Salad Dressing , Salsa , Sandwiches , Sauces , Seafood , Soup , Stuffing , Tarts , Veggie , Wraps

Pecan Nut Loaf

2014-09-09

Recipe Info

  • Yield : 12
  • Prep Time : 30m
  • Cook Time : 50m
  • Ready In : 1:20 h

A delicious loaf of bread with a twist.

Ingredients

  • 2 1/2 teaspoon(s) dry yeast
  • 90 grams liquid malt
  • 2 tablespoon(s) olive oil
  • 300 grams pecan nut halves, lightly toasted
  • 540 grams white strong flour
  • 1 egg, lightly beaten

Method

Step 1

Grease a baking tray.

Step 2

Put the yeast, liquid malt and 330ml warm water in a small bowl and stir well. Leave in a warm, draught-free place for 10 minutes, or until bubbles appear on the surface.The mixture should be frothy and slightly increased in volume.Stir in the oil.

Step 3

Process 200g of the pecan nuts in a food processor until they resemble course meal.

Step 4

Combine 500g of the flour with 1½ tsps salt in a large bowl and stir in the pecan nut meal. Make a well and add the yeast mixture.Mix with a large metal spoon until just combined.

Step 5

Combine 500g of the flour with 1½ tsps salt in a large bowl and stir in the pecan nut meal. Make a well and add the yeast mixture.Mix with a large metal spoon until just combined.

Step 6

Turn out onto a lightly floured surface and knead for 10 minutes, or until smooth, incorporating enough of the remaining flour to keep the dough from sticking – it should be soft and moist, but it won’t become very springy. Shape the dough into a ball.

Step 7

Place in a lightly oiled bowl, cover with plastic wrap or damp tea towel and leave in a warm place for up to 1 ½ hours, or until double in size.

Step 8

Punch down the dough and turn out onto a lightly floured surface. With very little kneading, shape the dough into a flattened 20x25cm rectangle.

Step 9

Spread with remaining pecan nuts and roll up firmly from the short end.

Step 10

Place the loaf on the baking tray, cover with plastic wrap or a damp tea towel and leave to rise for 1 hour, or until doubled in size. Preheat the oven to 190°c (375°F/Gas 5).

Step 11

Glaze the loaf with the egg wash and bake for 45-50 minutes, or until golden and hollow sounding when tapped. Transfer to a wire rack to cool. MAKES 1 LOAF

Recipe Type: , Tags: ,
Related Recipes:

  • Pizza Dough & Sauce

  • Bacon & Rocket Pizza

  • Spicy Chicken Pizza

  • Mushroom Pizza

  • Roast Cauliflower & Hake Bowl