RECIPE | No-knead pecan bread with avo and sticky onion marmalade

NO-KNEAD PECAN BREAD

Makes: 1 loaf

Ingredients:

360g (3 cups) bread flour

375ml (1 ½ cups) water mixed with 60ml (4 tbsp) maple syrup, golden syrup or honey

125ml (½ cup) chopped lightly toasted pecan nuts or other fresh nuts you have on hand, but not peanuts

2.5ml (½ tsp) of instant yeast

5ml (1 tsp) salt

Method:

1. Mix all ingredients together for 30 seconds by hand. Place shaggy dough in a clean, lightly oiled bowl. Cover with lid or cling wrap. Leave for 12-18 hours.
2. Pour out bubbly dough onto lightly floured surface, pull and fold it into the desired rounded shape, not kneading it. Be gentle with the dough. Don't kill the lovely bubbles.
3. Cover and let it rise another 2 hours till doubled in size.
4. Thirty minutes before the end of the 2-hour bread rise, preheat the oven to 230°C. Place an ovenproof ceramic dish or ovenproof pot - with lid - in the oven to heat up. Score the top of the loaf with a very sharp knife, scissors or blade in a cross shape.
5. When the oven is ready, transfer dough to heated dish or pot and bake for 30 minutes with the lid on. Check bread after 30 minutes and bake for another 10-15 minutes with the lid off to get that lovely brown top crust.
6. Allow to cool a bit before cutting. Try it buttered and topped with avo and homemade sticky onion marmalade.

STICKY ONION MARMALADE

Makes: 1 large jar

Ingredients: 

30ml (2 tbsp) olive oil

15ml (1 tbsp) butter

1kg white onions, finely sliced (you can use red onions)

200g (1 cup) white or brown sugar

125ml (½ cup) port or sweet sherry (or use white grape juice)

30ml (2 tbsp) balsamic vinegar

Salt and freshly ground black pepper

Method:

1. In a heavy-based pan, heat the olive oil and butter and add the onions. Stir over a low heat, coating with the fat, and allow them to cook gently for 30 minutes, stirring from time to time.
2. Add a third of the sugar and cook very gently before adding the remaining sugar and other ingredients. Cook on very low heat till sticky and dark, about another 30 minutes, stirring from time to time.
3. Bottle in a sterilised jar and store in the fridge.