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Cinnamon Raisin Pecan Artisan Bread

This bread tastes like it was super hard, but.........it's not!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Breads
Servings 1 Loaf

Equipment

  • Cast Iron Dutch Oven

Ingredients
  

  • 3¼ Cups All Purpose Flour
  • 1¾ Tsp Coase Kosher Salt
  • 1¾ Tsp Ground Cinnamon
  • ½ Tsp Active Dry Yeast
  • 1½ Cups + 2 Tbsp Warm Water
  • ½ Cup Raisins
  • ½ Cup Toasted Pecans Coarsely chopped

Instructions
 

  • Whisk the flour, salt, cinnamon and yeast in a medium bowl. While stirring with a wooden spoon gradually add the water, stir until incorporated.
  • Toss in the raisins and pecans. Mix the dough gently and form into a rough ball.
  • Transfer to a large clean un-greased bowl. Cover with plastic wrap and let dough rise in a draft free area at room temperature until surface of dough is covered with tiny bubbles and the dough has more than doubled in size (this usually takes about 18 hours or so, however it still turns out great with just 12 hours of rising time).
  • When the dough is ready, place your dutch oven into a cold oven and turn it on to 450°. Allow it to heat in the oven for 30 minutes.
  • Meanwhile, transfer the dough to a large square of parchment paper (big enough to cover the bottom of your dutch oven). Lightly dust the dough with flour, cover it with plastic wrap and allow it to rest for 30 minutes.
  • Using a sharp knife, at a 90° angle, score an X in the top of the loaf. Each score mark should be about 3½ inches long and about ¼ inch deep. Using a spray bottle, clean toothbrush or pastry brush, lightly moist (or brush) the top of the bread with water.
  • Carefully remove the Dutch Oven from the oven, Place the shaped dough into it, cover and return to the oven to bake for 30 minutes. Remove the lid and bake for an additional 8-12 minutes or until the top is nice and dark (not burnt).
  • Remove from the oven and transfer the loaf to a cooling rack. Allow it to cool for at least 30 minutes before slicing to prevent a gummy crumbly mess.

Notes

  • If you don't have a Dutch oven, you can use the insert of a crock pot (and the lid) or any deep enamelled stoneware you may have (like a round baker or casserole dish),  just cover it with foil.