{"id":1194,"date":"2013-04-28T15:26:37","date_gmt":"2013-04-28T22:26:37","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=1194"},"modified":"2016-01-06T10:34:36","modified_gmt":"2016-01-06T18:34:36","slug":"maple-pecan-spiral-bread","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=1194","title":{"rendered":"Maple Pecan Spiral Bread"},"content":{"rendered":"

\"\"<\/a>\"Blog4<\/a>My love affair with maple just got wilder and more obsessive. Torrid, even! It knows no bounds, respects no limits, takes no prisoners. There…every clich\u00e9<\/span> I could come up with at the moment. (Sorry, Mr. Bass. You tried to teach me better.) I truly have no self-control when it comes to maple.<\/p>\n

Here is a tempting loaf of white bread with sweet swirls of maple and toasted pecans. Toasting the pecans is what really<\/em> takes the flavor over the top, and is such an easy thing to do. You can use your oven, but I just put them in a skillet on the stove at medium low for a few minutes, stirring occasionally, until the fragrance drives me crazy. They’re done at that point, but you might need to test them to be absolutely sure. Actually, you might need to test them a few times!<\/p>\n

\"toasting<\/a>

toasting the pecans in a ceramic skillet.<\/p><\/div>\n

Although this bread is delightful just as it is, I recommend trying it toasted. Yum! It also makes scrumptious French Toast. Making a spiral bread is easy, and very attractive, but I wanted to try a layered bread because I envisioned stripes of maple pecan instead of a spiral. I don’t know why…sometimes I just have to do what the little voices in my head tell me to do.<\/p>\n

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\"Maple<\/a>

Maple Pecan Bread – the layered version.<\/p><\/div>\n

Here’s the recipe in all its glory. I would like to mention that the filling calls for one tablespoon of Mapleine (a maple flavoring.) If you have plebian<\/del> controllable maple cravings, this is the perfect amount to give your bread a pleasant maple flavor. Frankly, that’s like adding a precise jigger of vodka to a Bloody Mary. Adequate, but a little more is always better! I usually add a bit more (to both mixtures!)<\/p>\n

\tMaple Pecan Spiral Bread<\/span><\/p>\n
<\/div>\n
Author: The Rowdy Baker<\/span><\/div>\n
Makes two loaves. Hide one. Trust me! Hide one.<\/span><\/div>\n
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Ingredients<\/div>\n