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Bread, Lisa's No Knead White Chocolate Pecan Artisan

Make Bread, Lisa's No Knead White Chocolate Pecan Artisan at home with All Purpose Flour, Rye Flour, Whole Wheat Flour, Salt, and Instant Yeast. Serves 14. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 cup
• 1/2
• 1/2 cup
• 2 1/2 tsp
• 1/4 tsp
• 1 3/4 cup
• 1/2 cup
• 1 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Mix flours, salt, yeast, and water in a large bowl.

2. 2

   Add cherries, chocolate chips, and pecans.

3. 3

   Stir well to make a very soft dough, and cover the bowl with plastic wrap.

4. 4

   Let rest at room temp overnight, or for at least 12 hours; the dough will be bubbly and puffy.

5. 5

   Turn the dough out onto a lightly floured surface, and fold it onto itself a few times.

6. 6

   Let it rest 15 minutes, then form it into a ball.

7. 7

   Place it in a lightly greased bowl, smooth side down.

8. 8

   Cover and let rise at room temp about 2 hours, until a slight indentation remains when poked with a finger.

9. 9

   During the last 30 minutes of rising, preheat the oven to 450F and place a bread crock (or a heavy, 4- to 4 1/2-quart oven­-safe pot

10. 10

    Bake the bread for 20 minutes, then remove the lid and continue to bake another 30 to 40 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205F.

11. 11

    Remove the crock from the oven, turn the bread onto a rack, and cool before slicing.

12. 12

    Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.