Raisin pecan bread from The Bread Bible by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Can substitute walnuts for pecans. Can substitute vegetable oil for lecithin.

  • anya_sf on August 15, 2021

    I made the sponge a day ahead and mixed by hand per her recommendations. I wasn't sure what kind of malt powder to use - I had diastatic, so used that, which worked. Also used oil in lieu of lecithin. I needed all the extra flour while kneading. The dough took longer to rise in my kitchen (and proofs 3 times, so plan ahead). Baked on a sheet pan for 40 min, the temp was already 195, although the bread still felt quite heavy due to the huge amount of raisins and nuts. The bread was really delicious, especially toasted.

  • shamby on August 04, 2013

    Absolute favorite of all the breads I've ever made.

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