Comments on: No-knead Raisin Pecan Bread

By: rivka

rivka — Tue, 01 Apr 2008 13:15:55 +0000

Sorry! You add the raisins, pecans, and anything else before the first rise. I used about 2/3 cup of each, but the measurements are totally subjective.

By: Ludlow

Ludlow — Tue, 01 Apr 2008 00:45:30 +0000

When did you add the raisins and Pecans? During the first 18 rise or the second shorter rise? Also how much rasins and pecans did you use?

By: rivka

rivka — Sat, 29 Mar 2008 20:05:41 +0000

Sarah, you definitely don’t need to wait! I should have written in the original post that the dough is far less finicky than it sounds; 70 degrees is ideal, but if you stick the bowl in a draft-free spot, it’ll rise even if it’s not exactly 70 degrees. I usually have mine on the counter next to the stove — that way it may or may not get some temperature help from the oven.

By: Sarah

Sarah — Sat, 29 Mar 2008 02:29:57 +0000

Goodness, this looks amazing! I LOVE raisin bread. Too bad I’ll have to wait a while to make this, as I’ll have a hard time maintaining 70 degrees for more than a few hours!

By: Ames

Ames — Thu, 27 Mar 2008 20:13:54 +0000

It’s the first I’ve heard of it and I was sold at herbs and goat cheese, can’t wait to try it out!