Delicious Chocolate-Pecan bread
It’s Tasty Tuesday and this week I’d like to share this great recipe I came up with last week.
As I was baking yet another batch of bread, I decided to mix things up a bit and create my own sweet chocolate-pecan bread. I was amazed by how tasty it was toasted with butter. In fact, It is so delicious that I ate it all in just 2 days…. Oops! So much for my “not eating too much bread for breakfast” diet.
Here’s the recipe.

Chocolate-Pecan bread
2014-04-28 19:40:29

Yields 2
A great sweet bread that is excellent for the week-end brunch!
French bread dough
- 1 1/4 cup all-purpose flour
- 1 1/4 cup bread flour
- 1/2 teaspoon yeast
- 3/4 teaspoon salt
- 1 cup water (room temperature)
Sweet bread
- French bread dough
- 1 1/4 all-purpose flour
- 1 1/4 bread flour
- 3/4 teaspoon salt
- 1/2 teaspoon yeast
- 1 cup room temperature water
- 1/4 cup cane sugar
- 1/4 cup chopped pecans
- 1/4 cup high quality chocolate chips (milk or dark)
Instructions
- Day 1: Prepare the French bread dough
- Mix together all dry ingredients
- Slowly add water until you reach the desired consistency (aka sticky but not too much)
- Knead lightly by hand for about 6 minutes
- Let rise 1 1/2 hour or until doubled in size
- Punch down, cover and refrigerate overnight
Sweet bread
- 1 hour before making the batch, let the French bread dough warm up at room temperature (to get the chill out).
- Mix together the French Bread dough, flour, yeast, salt, sugar, pecans and chocolate chips.
- Add water until the dough is sticky, but not too much.
- Knead by hand for 10 minutes.
- Let rise in a greased bowl for 1 1/2 hour or until doubled in size.
- Deflate, let rise again for 45 minutes to 1 1/2 hour.
- Shape and put into greased pans.
- Preheat oven @400F.
- Let rise for 45 minutes to 1 hour.
- Bake at 400F for about 40 minutes.
Notes
- Sweet breads bake faster than unsweetened ones, so make sure the oven is not too hot.
- You can brush the top with an egg glaze prior to baking for a nicer look.
- Tip: Adding a cup of hot water in a pan inside a warmed oven just when putting the pans inside will create steam and give the bread one last rise.
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