madbaker | Sweet breads are not sweetbreads.

~~This week's~~ I didn't get around to making last week's Resolution Recipe: Chocolate-Cherry Pecan Bread.

3 cups white flour
1/2 cup rye flour
1/2 cup whole wheat flour
2 1/2 tsp salt
1 packet yeast
1 3/4 cups warmish water
3/4 cup dried cherries
1/2 cup chocolate chips
1 1/2 cups diced pecans, toasted

Whisk yeast into water and let stand for five minutes. Mix in flours and salt. Add cherries, chocolate chips. and pecans. Stir well to make a soft dough, cover the bowl with plastic wrap, and let rest at room temperature overnight or for at least 12 hours.

Turn the bubbly/puffy dough out onto a lightly floured surface and fold it onto itself a few times. Let rest 15 minutes and form into a ball. Place in a lightly greased bowl, smooth side down. Cover and let rise for 2 hours, until a slight dimple remains when poked.

During the last 30 minutes of rising, preheat the oven to 450 and place a 4 quart pot in the oven to heat. When the dough is risen, turn the dough into the pot, smooth side up. Shake the pot gently to settle the dough, cover with the lid, and return to the oven to bake for 20 minutes. Remove the lid and bake another 30 minutes until the bread is deep brown and reads 205 in the center. Turn the bread onto a rack and cool before slicing.

What worked: It was reasonably tasty and easy. The recipe promised "the best crust we've ever obtained using our home ovens" and it was indeed nicely crusty.

What didn't: My ceramic Le Creuset pot is only 3 1/2 quarts so I used my cast iron Dutch oven. This was a bit of a mistake in that the seasoning caused the smoke alarm to go off during the oven heating time, and the greater heat conductivity overbaked the loaf a bit. Also the bits of cherry/pecan/chocolate on the exterior became too carbonized to eat.

Will I make it again? I doubt it. There was nothing extraordinary about it.