Cranberry-pecan bread from Pastry Love: A Baker's Journal of Favorite Recipes (page 146) by Joanne Chang

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on December 27, 2020

    I had problems with this recipe, some (but maybe not all?) of which were my fault. The sponge accidentally sat at room temperature for 10 hours before being refrigerated. After the honey was added to the dough, it became super soft and soupy. I added a little extra flour and turned the mixer to medium to try and loosen the dough from the bottom of the bowl, but the dough was still very slack and sticky. I refrained from adding more flour until it was time to shape the loaves, which I was unable to do without a generous amount of flour, some of which I kneaded into the dough. The shaped loaves were quite squat and soft. I probably let them proof too long (lost track of time). They rose outwards but not upwards at all. Also, the oven may not have been sufficiently preheated; there was no oven spring. The resulting loaves were wide and flat, not too attractive. However, the bread was absolutely delicious, with an open, chewy crumb. We loved it toasted with butter.

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