This bread is an easy one to make if you are new to bread making. It’s a simple white loaf recipe but has the perfect combination of pecan nuts and maple syrup to make a slightly sweet and nutty loaf. It can be made into two small loaves using a tin, however if you are going for a more rustic look it is very satisfying to leave it to bake in a large free form loaf.
- Mix together the flour, yeast and salt in a bowl and make a well in the middle.
- Add in the maple syrup and three quarters of the water and mix using your hands or a wooden spoon until well combined.
- Keep adding water a 1tbsp at a time until you reach a soft but not tacky dough.
- Tip onto a floured surface and knead for for 10 minutes by hand until it becomes elastic and when brought into a ball it springs back when gently pressed.
- Keep the dough in an oiled bowl and loosely cover with cling film. Allow it to rise for 1 hour or until doubled in size.
- Tip the dough out and punch out the air to knock it back. Add in the chopped pecans and knead them in until evenly distributed throughout the dough.
- Shape the dough into a tight ball with any folds on the underside and place on a lightly floured baking tray again covered loosely with oiled cling film.
- Preheat the oven to 200C/180C fan.
- When the dough has doubled in size, take off the cling film and using a sharp knife lightly score the bread going a few cm into the bread
- Sprinkle with a little flour and bake in the oven for 30-35 minutes.
- When the bread is done it should be a deep golden brown colour and when the underside is tapped it will sound hollow.
- Leave to cool on a wire rack completely before serving.
And of course, if you love bread as much as I do be sure to check these kaiser rolls, they are amazing!