food

Honey and pecan nut loaf recipe

Recipe and Styling Raphaella Frame Photograph Micky Hoyle Ingredients: 420g cake flour 7,5g salt 20g white sugar 100g pecan nuts, chopped 3/4 cup milk 45g butter 1/4 cup honey 20g fresh yeast 2 eggs 3T white sugar 1/2t cinnamon 1/2t ground nutmeg 1/4t ground cloves Directions: Combine the flour, salt, sugar and pecan nuts in a large mixing bowl. Heat the milk, butter and honey together in a small saucepan until the butter has melted and the honey dissolved. Allow the mixture to cool, and when lukewarm (37°C), crumble in the fresh yeast. Once foamy, add to the dry ingredients. Add one egg and mix in well to form a dough. Tip the dough onto a lightly floured surface and knead until smooth and elastic. Cover and leave in a warm place to prove for about 30 minutes, or until double in size. Punch the dough back down, roll and shape to fit a lightly greased 18cm loaf tin. Allow to prove for a further 30 minutes. Preheat the oven to 180°C. Beat the remaining egg with a tablespoon of water and brush the loaf with the mixture. In a small bowl, combine the white sugar with the cinnamon, nutmeg and cloves, and sprinkle over the loaf. Bake for 25 minutes, or until golden brown. This recipe was originally published in the 2012 House and Leisure Food issue…