A simple No-knead White Chocolate Pecan Crusty Bread. Filled with the crunch of pecans with pockets of creamy white chocolate.
I’m not sure if I like the bite of the pecan or the creamy melted white chocolate…probably BOTH! Here’s another quick and delicious no-knead bread recipe to enjoy.
How to Make White Chocolate Pecan Crusty Bread
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6- In a large mixing bowl, add flour, kosher salt, and yeast. Whisk together.
- Add the white chocolate chips and chopped pecans.
- Stir in the pecans and white chocolate chips until all are coated with flour.
- Add water.
- Mix just until all of the flour has combined with the water. The dough will look like a shaggy without any appearance of dry flour.
- Cover the bowl with plastic wrap and let it sit for 12 – 18 hours on the countertop. DO NOT REFRIGERATE. This is not optional. It takes that much time to proof the dough. The reason why you need a large bowl is that the dough will start to rise.
Shaping and Baking Crusty Bread
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- After 12-18 hours the dough will look like this. It’s pretty sticky, but that’s ok it’s supposed to be. Preheat your oven to 450 degrees. As soon as it has heated to 450 degrees place your pot with the lid in the oven and preheat the pot for 30 minutes.
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Right after you put the pan in the oven to pre-heat, gently release the dough from the bowl onto a generously floured surface. Shape it into a round ball with floured hands and place on a sheet of parchment paper. Parchment makes it so easy to transfer the dough into a hot pot and then remove it after baking. The parchment paper stays in the pot. This will rest for 30 minutes while the pan is heating. Cover with plastic wrap. Note: Use silicone coated/non-stick parchment paper. The regular non-coated paper will stick terribly. Don’t chance it. Cover with plastic wrap and let rest while the oven is heating.
- Remove pot from the oven and carefully pick up the parchment and drop dough into the pot. Be careful the pan is HOT. Put the lid on the pot and return it to the oven for 30 minutes.
- After 30 minutes remove the lid from the pan. Bake for an additional 15 minutes or until nicely browned. You can test with an instant-read thermometer to make sure the bread is fully cooked on the inside. The temp should be between 190F and 200F degrees. Remove from the oven and carefully remove bread from the pot by lifting the edges of the parchment pape
White Chocolate Pecan Crusty Bread
A simple No-knead White Chocolate Pecan Crusty Bread. Filled with the crunch of pecans with pockets of creamy white chocolate.
Ingredients
- 3 cups flour
- 1/2 teaspoon yeast
- 1 3/4 teaspoon kosher salt
- 1/2 cup white chocolate chips
- 1/2 cup pecans coarsley chopped
- 1 1/2 cups water
Instructions
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In a large bowl combine flour, yeast, and salt. Whisk or sift to combine. Stir in white chocolate chips and pecans.
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Pour water over top of flour mixture and stir just until combined. The mixture should look shaggy without any dry flour visible. Cover bowl with plastic wrap and let rise for 12-18 hours.
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When ready to bake, heat oven to 450℉. Place a large ovenproof pot with a lid in the heated oven and let heat for 30 minutes. Carefully turn dough onto a lightly floured surface or a sheet of non-stick parchment paper. Cover with plastic wrap while the pot is heating for 30 minutes.
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After 30 minutes remove plastic wrap and carefully lift dough into the hot pot. Place the lid on the pot and bake for 30 minutes. Remove the lid and bake for another 15 minutes or until golden brown.
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Remove from oven and carefully lift the hot bread out and place on a cooling rack. Cool for at least 1 hour before slicing.
Recipe Notes
Are you thinking of adding more white chocolate chips? This is what happened when I added 1 cups of white chocolate baking chips:
- The chips poked out of the bread in various places and all the places burned.
- The bottom where the chips poked through burned as well
- After forming into a ball to bake, if there are white chocolate chips poking out, just remove them. You can try pressing them back into the dough, but they will eventually bake to the top again.
After all of that...the bread is really delicious. Just a heads up to take special care with the chocolate. 😘
This recipe is soo yummy!! Love lOve love!
Been wanting to find this for years! Try it!
Just make sure no chocolate chips are poking out the bottom- they’ll ShoW up on the bottom of tHe lOsf as Burnt sPOts. It Wouldn’t be an issue on the top of the Loaf unless your LId is Directly On the dough As it coOks.
RIGHT? I can’t stop eating it. I think I seriously polished off 1/2 a loaf on my own! The bottom can be an issue with the white chocolate burning. Thank you for pointing that out.
Thanks so much for your comment. I’m thrilled you loved it!
Giving this recipe a shot. I’ve been looking for a bread recipe close to Bon BAKERy’s white
chocolate walnut bread in Las Vegas ,Nevada. They were a Local vendor to Whole Foods. They sold wonderful artisan breads. Sadly, they have closed and the bread went with it. So….. here we go!
I hope you try it and please let me know if it compares to Bon Bakery’s bread. You can always sub in walnuts. Either nut is great!
I used to work at harmons as an artisan baker. White chocolate pecan was my favorite bread outside of experimentinG with our brioche bread. My coworker And i had a great time with extra brioche dough. But the work there was exhausting and i have moved on. Curious on how this bread compareS. Having it sit For so long. Does it have a tang to it yo help balance out the sweetness? At harmons we used out classic DougH. Its in the middle between Sourdough and the french bread. It had that tang to it. Of course ours sat overnight as well. BeEn a few yeArs since i quit harmons so passion for baking at home has come back. I love trying other peoples recipes. Thanks for sharing.
I’m sorry I thought I replied to this comment weeks ago. I was definitely inspired by Harmons pecan white chocolate bread! It’s such an amazing creation and much cheaper to make at home. I can imagine how much fun and exhausting it would be to work in the bakery. Brioche bread is definitely a favorite of mine. To answer your questions: This bread recipe does have a bit of a tang, but nothing as strong as sourdough bread. I let it set out for 12-18 hours. The no-knead dough will surprise you at how great it turns out with such little effort. It’s so fun to create different flavors. I’d love to know if you try this recipe and how it compares to your experience with Harmon’s bread. Thank you so much for commenting.
This was fabulous! My only tweak was I added dried cranberries. Delicious!
I love your tweak! Brilliant idea. Thank you so much for sharing your idea.
Hi jen,
I have been buying this bread from harmons and love it. I grew up with mom who was allways baking bread so i kind of know what to do. I am going to take a stab at making this bread. I am excited about this adventure. Thanks for sharing this recipe
Your Neighbor in draper,
Chuck Riley
Hi Chuck,
Love Harmons! That’s the inspiration behind the bread. Their bread can be pretty pricey, which I understand because of the cost of pecans and white chocolate chips. Why not make it at home. It’s pretty simple. You’ll have to let me know how they compare. Thank you so much for commenting. It’s great to meet you 😉
Wow! I love this bread! I have adapted all your recipes 1 cup whole wheat and 2 cups white – I find the bottom is easier to cut and its a really nice texture. This one is so scrumptious. I read your comment too late re the chips burning so i did get a few dark spots but not burnt tasting at all. Another winner!
Wahoo! I love the addition of whole wheat. You can try baking the bread in the upper 1/3 of your oven to help prevent a hard bottom crust OR after the first 30 minutes remove from the pan and place on the oven rack to continue baking.
One of problems I see in recipe blogs is the lack of oz for flour. As we all know different brands weigh different, scooping, leveling, fluffing, etc. all can change the texture. I use King Arthur flour and always weigh my ingredients. I Was a little leery of 3 cups as I’ve made this type of bread numerous times. But I persisted, and continued on. Used Fresh active yeast from a packet, weighted out 3 cups of flour and the next morning I pulled out soup, raised but still soup. so I worked in some additional flour to keep it on the paper and baked it But I’ve encounter this problem with other sites with recipes that don’t use weights for their flour. Hope to see oz in the measurements. Would also be good to know the brand. I’ve seen in some bread books mention if you use KA flour instead of the gold medal they use to adjust the oz. Thanks for your time.
Thanks, Margi. I really appreciate your input. I use KAF, but I have not been able to find it on the shelves for the past 3 months. I agree with the weight measurement. Especially for baking. When I only use weight measurements, I get several complaints because most people don’t own scales. Measuring is definitely more precise. I will start adding weight.
I agree that not everyone is a dedicated baker and have scales in their kitchen. I do have 3 in different areas. But having both the cup and oz will help a good deal. And thanks for the response.
cOULD i USE CHOPPED WHITE CHOCOLATE (FROM A BAR) INSTEAD OF CHIPS?
Absolutely!
I’ve made this bread in various savory flavors. Looked through stash and the white chocolate is gone so I’ll sub some other chips. Everything goes with Pecans. Wonder on the sweet if I brushed with milk and put sanding sugar it would burn. Hmmm, guess I’ll find out tomorrow. Weekend is your giant cinnamon twist for the neighbors.
Any chips will work. You are right anything goes with pecans. Sanding sugar just burn???? Let me know how it all turns out.