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Sunday, December 13, 2015

No Knead White Chocolate Pecan Bread

This is just like Harmon's and so very simple to make, my ten year old made a batch right next to me as I made mine. Totally thrilled with this one!

No Knead White Chocolate Pecan Bread

A crispy, moist bread studded with white chocolate chunks and pecans.
Adapted from Jim Lahey's No Knead Bread recipe, NYTimes, 11-08-06

3 c. all purpose flour
1/4 t. instant yeast
1 1/4 t. salt
1 5/8 c. water (1 1/2 c. + 2T. water)
1/2 c. Baker’s white chocolate, coarsely chopped (2 full squares)
1/2 c. pecans, coarsely chopped

Method: In large bowl, combine flour, yeast and salt. Toss in chocolate and pecans to coat.  
Add water; stir till blended. Dough will be shaggy and sticky.  
Cover bowl with oil sprayed plastic wrap; rest on counter for 12-18 hours. 

Dust counter with flour, place dough on it.  Sprinkle flour on top, fold it in thirds like a letter.  
Cover with plastic wrap, let rest 15 min.  
With flour on counter and hands, shape dough into a ball.  
Generously flour a linen kitchen towel (or use parchment paper), place in bowl and set dough on top. 
Cover loosely with oil sprayed plastic wrap for 1-2 hours. 

30 min. before baking, heat cast iron pot, crock pot insert or Pyrex dish with lid in oven to 450°F.  
Invert dough into hot pot or simply lift parchment filled dough and set in baking dish. 
Cover with lid and bake 30 min. Remove lid and bake another 15-30 min. till desired browness.  
Cool completely on rack, slice and enjoy.