Pecan Bread
(from Lucianolinda’s recipe box)
printed in Angels on Earth mag.
Source: Kathie Kania, lewistown, Montana
Ingredients
- 1 Tbsp. dry active yeast
- 1 1/2 cups warm water
- 2 Tbsp. Stevia
- 1 Tbsp.molasses
- 2 Tbsp. olive oil
- 1 egg
- 2 1/2 cups unbleached white flour
- 1 cup whole wheat flour
- 1 tsp. salt
- 1 cup pecans, finely chopped
- 1 dash cinnamon
Directions
- Mix yeast into bowl with warm water until blended, then add Stevia and molasses. Set aside until you can see the yeast bubble or froth ( about 10 minutes). Stir in olive oil and egg. Mix gently until blended. Blend white flour, wheat flour, salt, pecans and cinnamon together in mixing bowl, then add to the liquid mixture and stir until blended.
- Knead with dough hook mixer for about 5 minutes, or knead by hand. Add a little flour if dough is super sticky. Cover the bowl with a tea towel and let dough rise in a warm place until doubled in size (30 minutes).
- Punch the dough down and let it “rest” a few minutes, then grease a loaf pan and shape the dough into it.
- Preheat oven to 350 degrees. let dough rise until doubled in size (25 minutes) or until a half inch above pan. Carefully place loaf into preheated oven. Bake 30 minutes, ot until golden on top. When tapped, the baked loaf should have a hollow sound. Remove the baked loaf from the pan and let cool on a rack.