Best 4 Pecan Raisin Rye Recipes
In the realm of wholesome and hearty bread, pecan raisin rye stands tall as a delectable masterpiece. This exceptional bread combines the nutty richness of pecans, the sweet bursts of raisins, and the slightly tangy flavor of rye flour, creating a symphony of flavors that will tantalize your taste buds. With three variations to choose from, this recipe caters to a range of preferences and dietary needs. The classic pecan raisin rye offers a timeless combination of flavors, while the sourdough pecan raisin rye adds a touch of tangy sourdough starter, resulting in a more complex flavor profile. For those seeking a gluten-free alternative, the gluten-free pecan raisin rye provides a delightful option without compromising taste or texture. Embark on a culinary journey as we delve into these delectable recipes, transforming simple ingredients into a wholesome and satisfying bread that will elevate your meals and delight your senses.
Check out the recipes below so you can choose the best recipe for yourself!
RAISIN PECAN PIE
I remember my Grandmother Voltie and Great-Aunt Ophelia making this southern-style pie for Thanksgiving. It was always one of the many cakes and pies lined up for dessert. -Angie Price, Bradford, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 350°., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain. In a large bowl, beat eggs, sugar, melted butter, vinegar, vanilla and spices until blended. Stir in pecans and drained raisins. Pour into crust., Bake on a lower oven rack until filling is set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 524 calories, Fat 30g fat (16g saturated fat), Cholesterol 130mg cholesterol, Sodium 275mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
PECAN RAISIN BREAD
We love raisin bread and also enjoy the nutty flavor of pecans, so I decided to combine the two for this delectable loaf. It smells terrific and the taste...oh-so good! -Lora Sexton, Wellington, Texas
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2-1/2 pounds, 16 slices).
Number Of Ingredients 10
Steps:
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add pecans and raisins. , Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature.
Nutrition Facts : Calories 227 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 182mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.
PECAN RAISIN RYE
This bread makes awesome toast, and is also great bread to serve with strong cheese and fruit. From KAF
Provided by pammyowl
Categories Yeast Breads
Time P1DT7h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- BIGA:.
- Make the biga by stirring together the yeast, flour, and water. The dough will be very stiff and dry. Place it in a lightly greased bowl, cover it, and let it rest at room temperature overnight.
- DOUGH:.
- Next day, combine the biga with the remaining ingredients (except the pecans and fruit) in a large mixing bowl, or in the bowl of an electric mixer, mixing to form a shaggy, sticky dough. Knead the dough until smooth (even though it's smooth, it'll still be very sticky), then place it in a lightly greased bowl and let it rest for 1 hour; it will become quite puffy, though it may not double in bulk.
- Transfer the dough to a lightly greased work surface, gently deflate it, and knead in the nuts and fruit. Shape the dough into a slightly flattened ball and place it on a greased sheet pan, or into a greased 9" round cake pan. Cover the pan with a proof cover or some lightly greased plastic wrap. Let the loaf rise for about 90 minutes or until puffy. PREFERRED 2nd RISE METHOD: For the second rise, let rise for 1 hour then put into the refrigerator and bake the next day or so. The bread gets better texture and taste from a slow cool rise. (The prep time follows the Preferred Method.).
- Preheat the oven to 350°F Bake the bread for about 50 to 55 minutes (tenting it lightly for the final 15 minutes), until its interior registers 190°F to 195°F on an instant-read thermometer. Remove the bread from the oven and cool it on rack.
BAKED BRIE WITH PECANS
Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture.This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
- While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
- In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.
Nutrition Facts : Calories 192 g, Fat 14 g, Protein 7 g
Tips:
- For the best flavor, use a high-quality rye flour. Whole rye flour will produce a more rustic bread with a stronger flavor, while all-purpose rye flour will produce a lighter bread with a milder flavor.
- Be sure to soak the raisins in hot water before adding them to the dough. This will help to plump them up and prevent them from becoming dry and chewy.
- If you don't have any buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Be careful not to over-knead the dough. Over-kneading will make the bread tough.
- Let the bread rise in a warm place until it has doubled in size. This will take about 1 hour.
- Bake the bread in a preheated oven at 375 degrees Fahrenheit for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
- Let the bread cool completely before slicing and serving.
Conclusion:
Pecan Raisin Rye Bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is perfect for sandwiches, toast, or simply spreading with butter and jam. With its slightly tangy flavor and nutty texture, this bread is sure to be a hit with your family and friends. So next time you're looking for a new bread recipe to try, be sure to give Pecan Raisin Rye Bread a try!
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