Full of dried fall inspired fruits and toasty pecans, this apricot cranberry pecan bread is a wonderful welcome into fall bread making! And it smells utterly delicious!
Biga – Pre-fermented Starter
- 1 1/4 cup All Purpose Flour (150g)
- 1/2 cup Water (115g) – Filtered best, but tap is fine
- 1/4 tsp Instant Rise Yeast
- All of Biga
- 3/4 (170g) Water, filtered best
- 2 1/4 cups (270g) All Purpose Flour
- 1 1/2 tsp Salt
- 1/2 tsp Instant Rise Yeast
- 1/2 cup diced Dried Apricots
- 1/2 cup chopped Dried Cranberries
- 3/4 cup chopped Pecans (toasted is great, but it’s okay if you don’t toast them, too)
- 1 Egg + 2 Tbsp Water for Egg Wash
- In a quart mason jar, or medium mixing bowl, combine all ingredients for the biga and stir together to create a shaggy dough. Make sure as much of the flour is incorporated as possible, it will be a very thick dough.
- Cover and set aside at room temperature to rise and pre-ferment, between 12-36 hours.
- In a stand mixer with a dough hook attachment knead together the biga, water, flour, salt, and yeast to create the dough. Knead until the dough is smooth and pulls away from the sides and bottom of the bowl. Knead for about 5 minutes, or so for this stage.
- Add in the dried fruit and pecans to the bowl, and continue to knead until mostly incorporated. (I needed to hand knead the dough to ensure that the fruits and nuts were incorporated evenly into the dough. If you need to do this, sprinkle a clean work surface, or silicone baking sheet lightly with flour and knead by hand.)
- Place the dough into a lightly greased bowl, and cover with plastic wrap. Allow to rise for 30-45 minutes, or until nearly doubled. After this time pull and fold the dough by pulling the edges of the dough into the center and pressing down. This will create the gluten. Repeat this process again FOUR times total, after 30-45 minutes rest period in between.
- Preheat oven to 450 degrees. Shape the dough into a taut ball (boule), and place it seam side down onto a parchment lined baking sheet. Allow the dough to rise one final time for about 45 minutes.
- Just prior to baking, brush the dough with the egg wash, and score the bread with a very sharp knife, razor, or bread lame to create a 1/2″ deep cut along the top of the dough.
- Reduce heat to 425 in the oven, and bake for 15 minutes.
- Further reduce the heat in the oven to 375 degrees, and bake for 25-30 minutes, or until the bread reaches an internal temperature of 195. Remove from the oven and allow to cool completely on a wire baking rack before you slice it.
- Slice, toast, and slather in butter.
Adapted from King Arthur Flour’s Apricot Cranberry Pecan Bread catalog recipe
- Category: Breakfast
- Method: Baked
- Cuisine: American
Keywords: cranberry bread recipe, pecan bread, cranberry nut bread