We have been living in vacationland-at-home these days. My husband has some time off and I have been indulging in brunch, that magical meal. My favourite meal! I normally do not make dessert bread because I end up eating too much of it but when we have days and days to indulge in French toast, why not?!
I used my breadmaker to make the dough for me. I put the following into the pan in this order: 1 cup lukewarm milk, 1 egg, 3/4 tsp salt, 3 tbsp sugar, 2 tbsp soft butter, 3 cups flour and 1 1/4 tsp yeast. As usual I watched the dough come together and it seemed a little dry so I added some lukewarm water to bring it together. I selected the dough cycle and two hours later once it was done I moved it over to a lightly floured board and covered with a bowl for 15 minutes. Then I made the filling: 1/4 cup of chopped pecans, 1/2 cup of brown sugar, 1/4 tsp of cinnamon and 2 tbsp of melted butter.
To prevent big bubbles, I poked the loaf with a large skewer quite a few times as well as brushing on some melted butter before putting it in the 350F oven for 35-40 minutes.
I don’t think there are supposed to be gaps in the bread like this, not sure why it happened but it did not interfere with the flavour. I was just worried that the next day when I sliced it to make French toast that it was all going to fall apart: