Pecan Nut Loaf
2014-09-09- Cuisine: Family
- Course: Breakfast, Snack
- Skill Level: Intermediate
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