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Pecan Raisin Bread
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Brief Description
Bran cereal and whole wheat flour with dark brown sugar as well as raisins and pecan halves fill this tasty bread.
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Main Ingredient
raisins
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Category: Yeast breads
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Cuisine: American
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Prep Time: 150 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 06, 2020
Number of Servings:
Ingredients:
- 1 envelopes - active dry yeast
- 3/4 cups - warm water (105 to 115 degrees F)
- 1/3 cups - milk
- 1/2 cups - 100% bran cereal
- 1 tablespoons - dark brown sugar
- 3 tablespoons - honey
- 3 tablespoons - butter
- 2 teaspoons - salt
- 1 - egg
- 1 1/2 cups - whole wheat flour
- 1 3/4 cups - all-purpose flour
- 1 cups - pecan halves
- 3/4 cups - raisins
Directions:
Sprinkle yeast over 1/4 cup of warm water; stir until dissolved.
Stir 1/2 cup of water with milk, bran cereal, sugar, honey, butter and salt in a 1-quart saucepan. Heat over low heat until lukewarm (about 95 degrees F). Butter does not need to melt.
Remove from heat; vigorously stir in egg. Add to yeast mixture with whole wheat flour; beat with a wooden spoon until smooth. Stir in 1 cup all-purpose flour, then pecans and raisins. Work in enough flour to make a stiff dough.
Turn out onto a pastry cloth and knead until smooth and elastic, about 8 minutes. Put in a buttered 4-quart bowl; turn to butter top. Cover with plastic wrap and let rise in a draft-free warm place (about 80 degrees F) until doubled, about 1 hour. Punch down.
Shape into a loaf. Put in a buttered 9-by-5-inch pan. Cover and let rise until doubled, about 1 hour.
Bake at 400 degrees F for 25 to 30 minutes on the rack below center until a cake tester inserted in the center comes out clean. Turn out onto a rack to cool.
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