INGREDIENTS:3/4 lb. bread flour
½ lb. whole wheat flour
1 oz. butter
½ oz. salt
1¼ oz. brown sugar
3/8 oz. dry yeast
15/8 cups water
23/8 oz. pecan pieces
1 oz. dried cherries, plumped overnight in port DIRECTIONS:Combine all ingredients and mix with a dough hook for about 8-10 minutes. Cover with a cloth and let proof until double, about 1 hour. Punch down and scale into 1-lb. loaves. Cover with a cloth and let rest at room temperature for 20 minutes. Roll into loaves and proof until double. Score with five diagonal cuts with a razor and bake at 375°F for about 10 minutes. Rotate and turn oven down to 350°F and bake for about 10 more minutes. SERVINGS:24 servings From:Pastry Chef Keith Chinn, McCrady’s, Charleston, S.C. PHOTO CREDIT:Photo Credit:
