Pecan whole wheat bread
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Pecan whole wheat bread
  Bread    Pecans  
Last updated 6/12/2012 12:50:10 AM. Recipe ID 11643. Report a problem with this recipe.
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      Title: Pecan whole wheat bread
 Categories: Breads
      Yield: 2 Loaves
 
      2 tb Yeast
  2 1/2 c  Warm milk (105-115 deg F)
    1/3 c  Molasses
      3 tb Walnut or vegetable oil
      2 ts Salt
      2 c  Toasted pecans, broken into
           -large pieces
      2 c  Whole wheat flour
      1 c  Rye flour (or an additional
           -1 cup whole wheat)
      3 c  To 4 cups bread or all-
           -purpose flour
 
  Proof yeast in warm milk in large bowl. Add molasses, oil, salt, and
  pecan pieces, whole wheat and rye flour. Mix together. Add bread
  flour, 1/2 cup at a time and mix until dough is stiff. Remove dough
  from bowl onto well-floured surface and gradually knead in enough
  remaining flour to make a soft dough. Place dough in lightly oiled
  bowl, flour and let rise until double. Punch down and divide in half.
  Form each half into a loaf and place in bread pans (9x5inch or 8x4
  inch) Let rise until doubled. Bake in preheated 350-degree oven for
  35 minutes. Remove from pans. Continue to bake until loaf sounds
  hollow when tapped on bottom. Let cool on rack before cutting. May
  need to cover tops with aluminum foil in final 10-15minutes of baking
  if getting too brown on top.
 




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Recipe ID 11643 (Apr 03, 2005)

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