Pe­can loaf

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Prep time: 1 hour 10 mins Bak­ing time: 25 mins

420g plain flour 1 1/2 tsp salt 20g white su­gar 100g pecans, chopped 4 tbsp milk 45g but­ter 4 tbsp honey 20g fresh yeast, crum­bled 2 eggs 1 tbsp wa­ter

MIX TO­GETHER:

3 tbsp white su­gar 1/2 tsp cin­na­mon pow­der 1/2 tsp ground nut­meg 1/4 tsp ground cloves

METHOD

1 Pre­heat oven to 180°C and lightly grease a 1kg sil­i­con loaf tin. Com­bine flour, salt, su­gar and pecans in a large bowl.

2 Heat milk, but­ter and honey in a pan. Al­low mix­ture to cool. When luke­warm (37°C), add yeast. Once foamy, add to dry in­gre­di­ents. 3 Add one egg and mix well. 4 Tip dough on to a floured sur­face and knead un­til elas­tic. Cover and leave in a warm place for 30 mins.

5 Punch dough back down and put in loaf tin. Prove in a warm place for 30 mins.

6 Beat re­main­ing egg with wa­ter. Brush over loaf.

7 Sprin­kle su­gar mix­ture over and bake for 25 mins or un­til golden brown. Turn out on to a wire rack to cool com­pletely be­fore slic­ing.

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