In the summer I turned to my breadmaker to make this Orange Pecan Loaf as a treat. Unfortunately the pecans disappeared a bit and next time I would follow the recipe more closely but this did make excellent French toast.
For a 2 lb loaf you need 1 1/3 cup warm (not hot) water.
1 tbsp orange zest.
1/4 cup frozen orange juice concentrate, thawed (I just used fresh orange juice)
1/2 tsp orange extract (I also added 1/2 tsp of orange blossom water)
1 1/2 tsp salt, 3 tbsp sugar, 2 tbsp shortening (I used margarine), 3 3/4 cup flour and 1 tsp cinnamon.
1 1/2 tsp yeast and 2/3 cup chopped pecans. Put everything in the breadmaker in this order and select Sweet Cycle.
I think I should have added the nuts later on and used bigger pieces because there were not very prevalent in the bread.
Also, because I did not use orange concentrate, the bread was not as sweet as it should have been. But it was still good! It could just be better.
I divided the dough in half, put it in large plastic bag and kept it in my freezer until it was the weekend.
Then I made orange pecan Nutella-stuffed French toast for brunch. Now that was delicious! And absolutely worth the effort.
Now that fall is approaching, I just can not wait to get back to breadmaking! Bring on the carbs… I’m ready.