Raisin, walnut, and pecan bread 001

Raisin, Walnut, and Pecan Bread (adapted from Bon Appétit, April 2010)

Baking bread can be so rewarding, especially when the loaves come out of the oven looking as gorgeous as these. They made me feel like a professional baker, which I am not! The recipe appeared in Bon Appétit’s R.S.V.P./readers’ favorite restaurant recipes column back in April and is from Del Vecchio’s Bakery in Fenwick Island, DE.

Serve it warm with butter and cinnamon-sugar sprinkled on top. It would be a wonderful addition to a brunch. Great comfort food! Also try it with dried cherries or blueberries.

Ingredients
makes two loaves

  • 2 cups warm water (100°F-110°F)
  • 3  1/4-ounce envelopes active dry yeast
  • 1/4 cup vegetable oil
  • 2 1/2 tablespoons sugar
  • 1 tablespoon salt
  • 5 1/2 cups (or more) bread flour
  • 2 cups raisins or other dried fruit
  • 1/2 cup chopped pecans
  • 1/2 cup chopped walnuts
  • 1/4 cup (packed) golden brown sugar

Preparation

Add 2 cups of water to a large glass measuring cup. Heat water in microwave to 100° – 110°F (lukewarm). Stir yeast into water until smooth.  In a large bowl of an electric mixer, combine yeast-water with oil, sugar, and salt. Mix in the flour.  If dough is sticky, add more flour until it is soft. Use the dough hook on the electric mixer and knead for 8 minutes. Add dried fruit, nuts, and brown sugar, and mix. Oil another large bowl. Place dough in bowl and turn to coat. Cover with plastic wrap and chill overnight in the refrigerator.

Line a heavy-rimmed baking sheet with parchment paper. Divide dough into two equal pieces. Form each one into a round.  Space rounds apart on baking sheet. Cover with a kitchen towel and let rise about 2 hours until doubled.

Preheat oven to 350°F. Bake bread until golden brown and bread sounds hollow when tapped, about 45 minutes. Adapted from Del Vecchio’s Bakery.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com

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