Maple Pecan Bread

It took two tries, but it was worth it. Even though the recipe said you could use the rapid bake cycle, the inside was not done all the way through.









This is the modified Nutty Whole Wheat Bread recipe from the Cuisinart Bread Maker booklet. I thought pecans would go really well with maple syrup (they did!)...and I also increased the amount of maple syrup. Try to find the real deal "good stuff"! I used the Vermont dark amber grade. The instructions called for the whole wheat cycle, but next time I am going to try the regular cycle -- especially if you are using the less hearty/grainy white wheat flour. 4 1/2 hours is a long time to wait!

For a one-pound loaf you will need. . .

3/4 cup buttermilk
1/2 teaspoon salt
1 tablespoon unsalted butter, room temperature, cut into 1/2" pieces
2 tablespoons maple syrup
3/4 cup bread flour
1 1/2 cups whole wheat flour
2 teaspoons yeast
2/3 cup shelled pecans - break some in half, leave some whole

Place all ingredients except nuts in order listed. Add nuts at mix-in signal.
Tastes really great served slightly warm with a little bit of butter and maple syrup - yum!

Other mix-in options include walnuts, pumpkin seeds and sunflower seeds.