This delicious homemade pecan bread is baked in SCANPAN kitchenware, oven-resistant up to 260° C.
½ litre of lukewarm water
50ml peanut butter
4 tsp. salt
50ml sweet chili sauce
50g walnut kernels or pecans
400g wheat flour
400g durum wheat flour
Dissolve yeast in the water, making sure it is properly dissolved.
Add all the other ingredients and mix with an electric mixer for 10 minutes.
Place the dough in a greased pan (39 x 27cm/5 litres) sprinkled with flour.
Leave in a warm place for a good 1½ hour - covered with clingfilm or a damp cloth.
Bake at 250° C for 20 min. Turn the bread out of the pan and cool on the grid before cutting into the bread.
Tip: Can be eaten as an appetizer, snack or tapas. Also suitable for cutting into croutons, roasted in olive oil, garlic and herbs.