Pecan Bread

Name: Pecan Bread
Ingredients: 1-1/8 teaspoons active dry yeast; 1/2 cup warm water (110° to 115°); 1/2 cup warm milk (110° to 115°); 4 teaspoons honey; 1 tablespoon olive oil; 1-1/2 cups whole wheat flour; 1 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper, optional; 1 tablespoon cornmeal; 3 tablespoons chopped pecans, toasted; 1 tablespoon milk

12 ingredients

6 steps

Ingredients

1-1/8 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
4 teaspoons honey
1 tablespoon olive oil
1-1/2 cups whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper, optional
1 tablespoon cornmeal
3 tablespoons chopped pecans, toasted
1 tablespoon milk

Directions

1

In a large bowl, dissolve yeast in warm water. Add the warm milk, honey and oil. Combine the flours, salt and pepper if desired; add 1-1/2 cups to yeast mixture. Beat on medium speed for 3 minutes. Stir in pecans and remaining flour mixture to form a stiff dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Sprinkle cornmeal over a greased
4

. Punch dough down. Shape into a round loaf; place on prepared
5

. Cover and let rise until doubled, about 30 minutes.
6

Brush milk over loaf. Bake at 350° for 45-50 minutes or until bread sounds hollow when tapped. Remove from pan to a wire rack to cool.