Guest guest Posted March 20, 2008 Report Share Posted March 20, 2008 Oh does that sound yummy, Nancy! Would you post your recipe? Thanks & Peace, Diane who also loves pecans > > I even like to put it on homemade pecan bread....it has little pieces of pecans > all though the bread. Hey....do you all think I like pecans? You are right! > Nancy C. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2008 Report Share Posted March 20, 2008 Hi Diane.....Here you go..............the only difference is that I have two bread pans that have a patent dates in the late 1800's....they make two loaves each, the loaves are round instead of being rectangular, and have lids that lock down so that your bread comes out like a cylinder. I make enough dough to accomodate those pans but the bread will come out fine just as the recipe is written. I also use my Bosch Universal mixer to make all of the bread I make....this will turn out fine with hand kneading though, I am sure. Have fun baking!! Nancy C. Pecan Yeast Bread 1 (.25 ounce) package active dry yeast 2 cups warm water (110 degrees to 115 degrees) (I usually add about 1/3 cup powdered milk with the water) 2/3 cup sugar 1/2 cup butter or margarine, melted 2 cups of coarsely chopped pecans 1 1/2 teaspoons salt 2 eggs, beaten 7 cups bread flour 1.. In a mixing bowl, dissolve yeast in warm water. Add the sugar, butter, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour and chopped pecans to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 2.. Punch dough down. Turn onto a floured surface. Divide into thirds. Shape into loaves and place in three greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour. 3.. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Oh does that sound yummy, Nancy! Would you post your recipe? Thanks & Peace, Diane who also loves pecans > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2008 Report Share Posted March 20, 2008 Oh my, this bread sounds so good! Thanks for sharing, Nancy I'm going to have to set aside some baking time for myself soon. I have a mess of pecans in the freezer. Thanks & Peace, Diane , " nancihank " <nancihank wrote: > > > Hi Diane.....Here you go..............the only difference is that I have two bread pans that have a patent dates in the late 1800's....they make two loaves each, the loaves are round instead of being rectangular, and have lids that lock down so that your bread comes out like a cylinder. I make enough dough to accomodate those pans but the bread will come out fine just as the recipe is written. I also use my Bosch Universal mixer to make all of the bread I make....this will turn out fine with hand kneading though, I am sure. Have fun baking!! > Nancy C. > > Pecan Yeast Bread > > 1 (.25 ounce) package active dry yeast > 2 cups warm water (110 degrees to 115 degrees) (I usually add about 1/3 cup powdered milk with the water) > 2/3 cup sugar > 1/2 cup butter or margarine, melted > 2 cups of coarsely chopped pecans > 1 1/2 teaspoons salt > 2 eggs, beaten > 7 cups bread flour > > 1.. In a mixing bowl, dissolve yeast in warm water. Add the sugar, butter, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour and chopped pecans to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. > 2.. Punch dough down. Turn onto a floured surface. Divide into thirds. Shape into loaves and place in three greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour. > 3.. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. > Oh does that sound yummy, Nancy! Would you post your recipe? > > Thanks & Peace, > Diane who also loves pecans > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2008 Report Share Posted March 20, 2008 You are more than welcome, Diane. I hope you enjoy it. Nancy C. Oh my, this bread sounds so good! Thanks for sharing, Nancy I'm going to have to set aside some baking time for myself soon. I have a mess of pecans in the freezer. Thanks & Peace, Diane --- > > Pecan Yeast Bread > > 1 (.25 ounce) package active dry yeast > 2 cups warm water (110 degrees to 115 degrees) (I usually add about 1/3 cup powdered milk with the water) > 2/3 cup sugar > 1/2 cup butter or margarine, melted > 2 cups of coarsely chopped pecans > 1 1/2 teaspoons salt > 2 eggs, beaten > 7 cups bread flour > > 1.. In a mixing bowl, dissolve yeast in warm water. Add the sugar, butter, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour and chopped pecans to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. > 2.. Punch dough down. Turn onto a floured surface. Divide into thirds. Shape into loaves and place in three greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour. > 3.. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. > > > > > > > > Oh does that sound yummy, Nancy! Would you post your recipe? > > Thanks & Peace, > Diane who also loves pecans > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.