Raisin Pecan Bread

Page 404

Cuisine: French | Course Type: Breads

(2 reviews)

Tags: raisins cranberries bread walnuts pecans Rose Levy Beranbaum whole wheat

Recipe Review

This bread adds up to more than the sum of its parts. The raisin-pecan version has a mellow, blended flavor that is delicious, while the cranberry-walnut version has a bright combination of flavors that remain more distinct. It's one of my favorite breads in the book. It has a dense, fine crumb and a soft texture.

I like to split the recipe into two smaller loaves, as it makes one large loaf and we are a small family. One to eat right away, one for the freezer. Great with fresh ricotta or cream cheese.

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