Naomi Lee's Rich Loaf

Bernard Clayton talks about Naomi Lee spending 2 decades to perfect this loaf of bread and so it is appropriately named for her.  And my hat’s off to her because I love this bread! I make it all the time and it never lasts for long even though it’s two loaves!  Bernard suggests making only one with the filling and one without. And I say nuts to that! I live for that filling.  Also Naomi uses walnuts and nuts to that I say! PECANS! So my version is pecans and never a plain loaf.  I just think it looks so pretty after it’s all cooked and you can see all the pecans and raisins in there. YUM! I do have to say the best versions of this bread have been when we have used our very own raisins. Yep, that’s right my husband dries our grapes and makes raisins from them.  But last year we didn’t get a good crop of grapes so no raisins.  Sad to say.  Still Sun-Maid raisins are good. I prefer golden myself.

Naomi Lee’s Rich Loaf [two plump loaves]

BernardClayton

INGREDIENTS

Dough:

1 tsp salt

1/4 cup sugar

1/4 cup butter

1 1/4 cups hot water

1/3 cup milk

5 cups bread flour

1 pkg yeast

2 eggs

Filling:

1/2 cup pecans

1/2 cup raisins

2 tsp cinnamon

4 tbsp sugar

2 tsp grated orange zest

2 tbsp butter, softened or melted

In a bowl, soak the raisins in brandy (should be for 1 hour).

In a small saucepan mix the salt, sugar, butter, hot water, and milk. Heat over a low flame until the butter is melted, but don’t bring to a boil.

Measure 2 cups of flour into a mixing bowl and pour in the liquid.  Blend into a light batter.

Add the yeast (the flour will have cooled the liquid and hence won’t hurt the yeast). Stir the eggs into the mixture and beat by hand with 50 long strokes until the batter is thoroughly mixed.

Add the balance of the flour 1/4 cup at a time- blending.  When the dough has formed a rough, shaggy mass, place on a floured work surface to knead.  If the dough is sticky, add sprinkles of flour.  Don’t overload the dough with flour or it will become a hard cannonball!  It must be soft and elastic.

Knead the dough with a strong push-turn-fold motion, occasionally lifting the dough off the work surface and sending it crashing back.  Knead for about 10 minutes. The dough will be soft and elastic.

FIRST RISING: 1 hour

Place the dough in a greased bowl, cover tightly with plastic wrap, and set aside at room temperature to double in volume, about 1 hour.

Turn back the plastic wrap and punch down the dough.  Lift to a work surface and divide the dough into 2 pieces. For the dough into a ball and lest rest for a few minutes. 

Meanwhile in a small bowl mix together the nuts, raisins, cinnamon, sugar, and orange zest. 

Roll the dough into a rectangle slightly larger than the width of the pan and about 14” long.  The dough will be about 1/2” thick.

Spread the butter over the dough, taking care not to butter the narrow top edge where the seam will be.  Spread the nut mixture over the butter.  Carefully roll to the top, and pinch the edge into the body.  Tuck under the ends, and place the loaves in the prepared pans.

SECOND RISING: 50-60 mins

Cover the pans with a towel and put aside until doubled in volume, about 1 hour.

Preheat the oven to 400° 20 minutes before baking.

Bake on the lower shelf for about 35-40 minutes.

Remove from the oven and place on a metal rack to cool before serving.

Naomi Lee's Rich Loaf before cutting

After cutting... It's just so beautiful inside!