Maple & Pecan Loaf

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.

  1. Mix together the flour, yeast and salt in a bowl and make a well in the middle.
  2. Add in the maple syrup and three quarters of the water and mix using your hands or a wooden spoon until well combined.
  3. Keep adding water a 1tbsp at a time until you reach a soft but not tacky dough.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Preheat the oven to 200C/180C fan.
  9. 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
  10. Sprinkle with a little flour and bake in the oven for 30-35 minutes.
  11. When the bread is done it should be a deep golden brown colour and when the underside is tapped it will sound hollow.
  12. Leave to cool on a wire rack completely before serving.

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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