Maple-Pecan Bread

"Saw the loaf pic on bakingforthecure.wordpress.com & had to save this to make when I get home. I could almost smell & taste the bread! I have plenty of lower grade (dark & tasty) maple syrup I got last winter - this recipe appeals to me because it uses real maple syrup. The recipe is attributed to that gifted cook, Nigella Lawson."
 
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photo by a food.com user photo by a food.com user
Ready In:
3hrs 20mins
Ingredients:
8
Yields:
1 loaf
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ingredients

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directions

  • Combine the flours, salt and yeast in a large bowl. Measure out 300ml of the warm water and stir in the maple syrup. Pour the liquid into the dry ingredients and stop when you`ve got a rough dough; you may need an extra 100ml of water to reach this stage. Knead for a few minutes, then leave for 20 minutes.
  • Start kneading the again. sprinkling in the nuts. It`s entirely up to you how nutty to make this. Carry on kneading the until the dough feels smooth and elastic, and then form into a ball.
  • Grease a bowl with butter or oil, and turn the dough ball in the oil, so that the top is lightly slicked with it too. Cover the bowl with cling film and leave to rise in the kitchen for 1-2 hours or until about doubled, or follow the general method for a cold, slow rise.
  • Punch the dough down, knead for 1 minute and then form into a loaf. Sit this loaf on a baking sheet, cover with a tea towel, preheat the oven to 220 degrees Celsius and leave the dough for about 30 minutes or until puffy.
  • Score the loaf with a blade or a sharp knife, and transfer to the oven. After 15 minutes, turn the temperature down to 190 degrees Celsius and give a further 20 minutes or so. Check the bread`s ready by rapping its bottom, then transfer to a wire rack to cool.

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RECIPE SUBMITTED BY

<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
 
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