Raisin Pecan Bread

ADAM QUESTION: What am I doing wrong? I have attempted to make your raisin pecan bread at least 4 times. Each time the bread appears to process correctly except the final product does not rise enough making a very heavy bread.

ROSE REPLY: when you say it doesn't rise enough do you mean that it doesn't reach the height of 3 inches listed on the recipe? this is a dense bread but tender due to the ground pecans replacing some of the flour. coincidentall, i just made this bread today. it's one of my favorites. i now add 75 grams of old starter and 1/16th teaspoon more salt and make the dough a day ahead which gives extra flavor. i also bake it on a cushionair baking sheet (you can also use two baking sheets one-on-top of the other--the keep the dough and raisins that rise to the surface from over-browning. if a bread isn't pictured, it is very hard to imagine the texture which is why i gave the finished height. and this is why i'm so thrilled that my next book will have the cakes photographed so everyone can see exactly what they're supposed to look like!