Raisin and Pecan Toast

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Ingredients

500g Corner House bread dough

2 tbsp treacle

40g pecan nuts, chopped

120g raisins

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Preparation

1. Take half a batch of CH bread dough and before proving add 2 tbsp of treacle.

2. Allow to prove for 1 1⁄2 hours.

3. Add the fruit and nuts, mix well and divide the dough into 2, roll into baguettes and place on a tray lined with baking paper, splash on some water and sprinkle with flour, allow to prove somewhere warm for another 15-20 minutes.

4. Place a baking tray of boiling water at the bottom of the oven to help generate steam.

5. Bake for 30-35minutes, tap the base of the baguette and if it sounds hollow its ready. Careful it will be bread hot!

6. When cool, slice and toast.