Step #1
Method (Makes 2 units – 24 portions) Place the bread mix into a bowl with the ricotta, honey and water.
Step #2
Mix to a soft dough. Knead well for 5 minutes until a well developed dough is formed. Cover loosely with oiled polythene or a damp cloth and allow the dough to rest for 5 minutes.
Step #3
Meanwhile, coarsely chop the pecan nuts. Add the pecan nuts and mix well using dusting flour if required.
Step #4
Divide the dough into 2. Shape each piece of dough into a ball and elongate to a torpedo shape.
Step #5
Place into two well greased (2lb) loaf tins. Cover with again and prove in a warm place for approximately 50 minutes or until the top of the bread is level with the tin. Remove the cover and bake in a preheated oven 200°C (390°F) gas mark 6 bake for 20-25 minutes until well risen and deep golden brown.
Step #6
Carefully remove from the tins. Warm the honey up gently in the microwave and brush over the two loaves.
