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| Apricot Cranberry Pecan Bread submitted by Mom Johnson |
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Description
This bread is wonderful as is but is great for a left-over turkey sandwich after Thanksgiving!
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Directions
For the biga, mix all ingredients until blended; the mixture will be stiff. Cover and let rest on the counter for 12-24 hours.
For the dough, mix and knead the biga, water, flour, salt and yeast by hand or mixer to form a smooth, supple dough. Knead in the apricots, cranberries and pecans. Cover and let rise for 45 minutes. The dough should look puffy but may not have risen much.
After 45 minutes, give the dough a fold by pulling the edge of the dough to the center and pressing down. Repeat this process, giving the bowl a quarter turn three more times. Turn the dough over, cover and let rise for another 45 minutes. Repeat the folding process and let rise again for 30-45 minutes until doubled.
Shape the risen dough into a ball and place seam-side-down into a greased bread bowl or onto a parchment-lined baking sheet. Cover and let rise while you preheat the oven to 450 degrees.
When the loaf is not quite doubled in bulk (about 40-60 minutes), uncover and brush top with an egg wash of 1 beaten egg plus 1 T. water. Cut a 1/2 inch deep slash across the top and place in the oven.. Bake for 15 minutes, then reduce heat to 375 and bake an additional 25-30 minutes or until golden brown. Remove from oven and cool on a rack before slicing.
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Printable Version
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Ingredients
 Biga:
1 cup unbleached flour
1/4 cup rye flour
1/2 cup water
1/8 tsp. instant yeast
Dough:
All of the Biga
3/4 cup water
2 1/4 cups unbleached flour
1 1/2 tsp. salt
1/2 tsp. instant yeast
1/2 cup chopped dried apricots
1/4 cup dried cranberries
3/4 cup toasted chopped pecans
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