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Receta Cinnamon Pecan Bread

Name: Cinnamon Pecan Bread
Ingredients: 6 1/2 c. bread flour; 2 Tbsp. vital wheat gluten; 1/2 c. powdered lowfat milk; 1/4 c. brown sugar firmly packed; 2 tsp salt; 4 1/2 tsp grnd cinnamon; 1/2 tsp grnd ginger; 4 Tbsp. softened butter or possibly butter-flavor soft shortening; 2 Tbsp. active dry yeast (I use rapid-rise); 3/4 c. minced pecans (3/4 to 1); 1/4 c. cracked flax seed (optional); 2 1/4 c. lukewarm water

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Ingredientes

6 1/2 c. bread flour
2 Tbsp. vital wheat gluten
1/2 c. powdered lowfat milk
1/4 c. brown sugar firmly packed
2 tsp salt
4 1/2 tsp grnd cinnamon
1/2 tsp grnd ginger
4 Tbsp. softened butter or possibly butter-flavor soft shortening
2 Tbsp. active dry yeast (I use rapid-rise)
3/4 c. minced pecans (3/4 to 1)
1/4 c. cracked flax seed (optional)
2 1/4 c. lukewarm water

Direcciones

Yield: 2 oval loaves -or possibly- 8-10 buns
(For KithcenAid)
With standard mixing attachment, thoroughly combine all dry ingredients except yeast into large mixing bowl. Add in butter (or possibly shortening) and combine. Add in yeast, nuts, and seeds (optional); combine thoroughly. Add in water; mix only till dough starts to create a ball and mixer begins to labor a bit - approximately 10-20 seconds.
Attach dough hook to mixer and knead dough for approximately 9-10 min.
Remove dough to greased glass container; cover loosely with tea towel or possibly plastic wrap. Set in a hot, draft-free location till doubled in bulk; punch down. Repeat for second rising.
Punch down dough; divide into two equal-sized pcs. Form into oval loaves and place on lightly greased (I use Pam cooking spray) baking sheets. Cover loosely with tea towel or possibly plastic wrap; place in hot, draft-free location till loaves have almost doubled in size.
Preheat oven to 400F while dough is rising in loaf pans.
Turn heat down to 375 (or possibly 325 if using convection); immediately uncover loaves and place into oven for 35-40 min, or possibly till crusts are nicely browned and loaves test done. Remove to cooling racks. As soon as loaves are removed from oven, heat butter over low heat and brush lightly over crusts for softer crust.
Allow loaves to cold for at least 60 min before slicing. If freezing loaves for later use, cold thoroughly (about 2 hrs).
VARIATION: this dough makes wonderful cinnamon-pecan buns. After second rising, divide dough into 8-10 balls and place on lightly greased baking sheet. Let rise; bake as indicated, but reduce baking time (this will vary slightly depending on size of buns). Remove from oven when buns are lightly browned and test done by tapping on the bottom with a forefinger (you should hear a hollow
"thunk").