Hi there, I’m Liz Wilson and I have been baking for my SW6 (London, UK) community from my home kitchen for the last few years. I make up to 100 different loaves on a bake day. Once the oven is switched off, I load up my Smart Car and then pootle around Fulham dropping breads off to my lovely loyal customers.

 

If they are not at home, I leave the loaded bag hanging on their door. I bake to order so my business is totally sustainable. I also teach a range of hands on bread classes. I absolutely love this opportunity to share what I know. Without fail, everyone who comes to learn has been lovely with a great passion for real bread. The classes are no bigger than 5 people, so it is a great opportunity for personalised tuition as well as a lovely way to get to know each other. I am still in touch with many former students who proudly send pictures of their latest bakes. Could there be a better job?

 

I am often asked, what it is about bread that I love so much.

 

I love the look of flour, the way it can sit in a mountain on a wide spoon. Opening a new 25 kilo sack and seeing potential breads ahead. I love the simplicity of bread. The physicality of kneading three ingredients until it becomes soft, smooth and warm under your hands. The stretch of the dough and the miracle that is, called gluten. Adding delicious flavours that you like and in quantities that you want. Also knowing that, this process has been done for a Millennia. Returning it to the proving bowl and watching the dough puffed into a pillow. It’s fruity sweetness. Then, shaping the loaf and feeling the tension and tightness form. Also the myriad of shapes can be made into. Watching the bread spring, crust form, and slash widen. Then, comes that wondrous heady, fragrance of baking. Taking it from the oven and hearing that hollow tap. Feeling success and smiling. And the sharing of this beautiful food is very special, a gift of love. Bread just makes me feel better. Every time.

 

The Pecan and Sultana Loaf, which I am (SHARING WITH YOU TODAY), was one of the first breads I made with ‘stuff’ in, and it has gone onto become one of my customers firm favourites.

 

It was also the loaf that won me my first World Bread Award, so it has a very special place with me. I love the crunch of the pecans and the sweetness of the dried fruit. It also utilises two flours which gives it a wonderful flavour. Delicious toasted or with a sharp blue cheese. My kids love it too and it is usually wolfed down before it has a chance to get cold.

 

I can’t think of a better endorsement than that!

 

Enjoy….

 

And now for the recipe….

 

Sultana & Pecan Loaf

 

 Ingredients:                                                            Quantity:

Chopped Pecans                                                                   35 g

Sultanas                                                                                 35 g

Strong White Flour                                                           200 g

Strong Wholemeal Flour                                                   50 g

Salt                                                                                            5 g

Dry Yeast                                                                                 3 g

Warm Water                                                                      180 g

 

 Method

 

1. Mix Pecans and sultanas together and set aside.
2. Mix all the other ingredients together and knead for 10 minutes.
3. Gently knead in the sultanas and pecans… squidge them into the dough.
4. Leave to prove until doubled in size… approx 80 minutes.
5. Lightly dust a work surface with flour. Transfer the ball of dough to the floured work surface. Flatten into a rectangle shape.
6. Fold one edge of the dough into the middle. Fold the opposite edge of dough into the middle. Now roll the dough to make a sausage. Make the end tapered.
7. Sprinkle flour over the bread, score diagonal lines along the surface using a sharp serrated knife.
8. Place on a baking sheet lined with parchment paper. Cover and let rise for about 30 – 40 minutes… until slightly less than double in size.
9. Bake in a 240 C oven. Pour a cup of water in a baking tray at the bottom of the oven and then lower temperature t0 220 C.
10. Bake for about 30 minutes until golden brown. Set on a wire rack to cool.
11. Delicious with cold butter or cheese.

 

Please leave us a comment on your thoughts to this delicious recipe, we’d love to hear from you.

 

 

 

 

This recipe and many other exciting dishes from around the world can be found in the cook book “Recipes That Make You Go Mmm…” If you’d like to pick up your copy – Please Click Here

 

The front cover of Recipes That Make You Go Mmm… Has been designed by Marnie Higgs – “The Female Cornucopia” (www.marniehiggs.com)