INGREDIENTS:3/4 lb. bread flour ½ lb. whole wheat flour 1 oz. butter ½ oz. salt 1¼ oz. brown sugar 3/8 oz. dry yeast 15/8 cups water 23/8 oz. pecan pieces 1 oz. dried cherries, plumped overnight in port DIRECTIONS:Combine all ingredients and mix with a dough hook for about 8-10 minutes. Cover with a cloth and let proof until double, about 1 hour. Punch down and scale into 1-lb. loaves. Cover with a cloth and let rest at room temperature for 20 minutes. Roll into loaves and proof until ...

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