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. 😘