- I didn't read the fp manual before making this dough (but I did read it afterwards and learned some very useful info!) My machine struggled a bit, since I had just dumped all the ingredients in at the same time, as I would have in a mixer. What I didn't know, but do now, is that in a fp you mix the dry ingredients first, then leave the motor running and add the liquid slowly, letting it get incorporated before adding more. And it's FAST.
- Right when I was ready to transfer the dough to the counter for some hand kneading, I realized I'd forgotten the yeast! So I added it, processed briefly, and then kneaded on the counter for a short time. The dough was ready. Even though it wasn't pretty or elegant in execution, the fp really got the job done on bread dough kneading.
- For the bulk rise, the dough doubled in an hour in a warm spot.
- I shaped the loaf, put it in a bread pan and left it to proof. It rose 1"+ over the rim in about 45 minutes.
- The bread was golden and fully baked in 33 minutes at 350 degrees.
This bread has a wonderful texture and it slices beautifully. We loved it toasted, and it would be great for sandwiches. Although it rose nicely, each slice has a good bit of substance, moistness, and chewiness. I love the balance of whole grain and slight taste of sweet nuttiness from the pecans. It tastes great just by itself!
I love working with this dough. It is a pleasure to handle, rises very well, and produces a delicious loaf of bread. If you are looking for a straightforward yeast bread recipe that tastes delicious, this is a great candidate. It's certainly destined to be a regular in my kitchen. In fact I've already made the bread again. The 2nd time it rose like crazy:
I sent the loaf with my husband for a weekend of hiking with his brother. They loved it as toast and in sandwiches.
We go through a lot of bread, especially for toast in the morning. This is why, incidentally, you see so many of my yeast adventures featuring bread baked in standard loaf pans. For several months I've been baking a couple of loaves a week. I do repeat our favorites, but the allure of trying new bread recipes is quite strong. This is leaving me with a long backlog of yeast posts and right now I'm trying to figure out how to catch up in my bread posting!
The recipe says: "If you use the smaller pan, the bread will rise very high and a bit outwards, forming a slight "mushroom" shape."