* Exported from MasterCook *
Bread, Lisa's No Knead White Chocolate Pecan Artisan
Recipe By :Chef Tess
Serving Size : 14 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Chocolate/Cocoa Nuts
Posted
Amount Measure Ingredient -- Preparation Method
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3 c. All-Purpose Flour
1/2 medium rye flour
1/2 cup Whole Wheat Flour -- Mountain Mills
2 1/2 tsp salt
1/4 tsp instant yeast
1 3/4 cup water -- preferably purified
1/2 cup white chocolate chips
1 1/2 cup diced toasted pecans
1/4 cup dried cherries -- (1/4 to 1/2)
Mix flours, salt, yeast, and water in a large bowl. Add cherries,
chocolate chips, and pecans. Stir well to make a very soft dough, and
cover the bowl with plastic wrap.
Let rest at room temp overnight, or for at least 12 hours; the dough
will be bubbly and puffy.
Turn the dough out onto a lightly floured surface, and fold it onto
itself a few times. Let it rest 15 minutes, then form it into a ball.
Place it in a lightly greased bowl, smooth side down. Cover and let
rise at room temp about 2 hours, until a slight indentation remains
when poked with a finger .
During the last 30 minutes of rising, preheat the oven to 450F and
place a bread crock (or a heavy, 4- to 4 1/2-quart oven-safe pot
*chef Tess note: I use a 12" porcelain dutch oven with a lid) in the
oven while it heats. When the dough is risen, remove the crock from
the oven, and turn the dough out of the bowl and into the crock; the
smooth side will be facing up. Shake the crock gently to settle the
dough, then cover with the lid and return to the oven.
Bake the bread for 20 minutes, then remove the lid and continue to
bake another 30 to 40 minutes, until the bread is deep brown in color
and an instant-read thermometer inserted into the center registers
about 205F. Remove the crock from the oven, turn the bread onto a
rack, and cool before slicing.
NOTE: If you want to use all whole wheat, you may do so, but you will
need to increase the water to 2 1/4 cups. IIt is also perfect for
freeze dried or dehydrated stawberries instead of the cherries. I
loved it with a 2 tsp of fresh fine minced orange and lemon zest in the dough.
S(Internet Address):
http://cheftessbakeresse.blogspot.com/search/label/chocolate%20bread
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Per Serving (excluding unknown items): 257 Calories; 11g Fat (36.6%
calories from fat); 5g Protein; 36g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 394mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2015 - 0331