軟棉棉，香噴噴

I always believe that making a good meal is the connecting link in celebrating the time we spend with family and friends. A good dish ties not only flavor, texture, aroma together, blending with juices and spices, and decorating with colorful garnishes, it also brings together family and friends, by the pleasant aroma infusing the house during the cooking process, and the warmth from baking or from the stove top, together with the chatting over the counter discussing different cooking methods and ingredients.

Cooking has its mysterious power, especially at this time of the year when we are surrounded by our loved ones.

Tonight I tried baking this Raisin-Pecan Celebration Bread. Although it takes a long time, it's well worth it. The aroma of the fermenting dough escaped from a saran wrapped bowl unwind our busy minds. Seeing the dough doubling in size is always dramatic and entertaining--it's difficult to comprehend what those little yeast can do to the dough, releasing all the flavor and moisture during their very short life cycle.

The sweet and savor scent during the baking process always bring warmth to entire family, especially during this cold afternoon on the first day of December.

Ingredients
Unbleached bread flour, 3 cups
Sugar, 3 tbps
Salt, 3/4 tsp
Active Dry Yeast, 3 1/2 tsp
Lemon Zest, finely chopped, 2 tbsp
Large eggs, slightly beaten, 2
Milk, any kind at room temperature, 1/2 cup
Unsalted butter, melted, 2 tbsp
Water, room temperature, 1/4 to 1/2 cup
Raisins, 1 1/2 cups
Pecans, coarsely chopped, 1 cup
1 egg, whisked, for egg wash

Procedure
1. Stir together the flour, sugar, salt, and yeast in a large bowl. Add the lemon zest, eggs, milk, and butter. Slowly adding just enough water to make a soft, pliable ball of dough.
2. Sprinkle flour on the counter and transfer the dough to the counter. Knead for about 5 minutes, or until the dough is slightly tacky, not not sticky. Then gently knead in the raisins and pecans, a little at a time, and keep kneading for 2 minutes, or until they are evenly distributed. Cover the bowl with saran wrap.
3. Ferment at room temperature for about 2 hours, or until the dough doubles in size.
4. Transfer the dough to the counter and divide into 3 pieces of 10 ounces each and 3 pieces of 4 ounces each. Set them aside for resting, for a bout 30 minutes. Then carefully shape the dough into long strips of equal length and size. Braid the large strands and small strands separately. Put the large braid on top of a baking sheet, and then center the small braid on top of the large one. Brush the entire assembly with egg wash.
5. Proof uncovered at room temperature for about 90 minutes, or until the dough nearly doubles in size. Brush the loaf a second time with egg wash.
6. Preheat oven to 325'F, with the oven rack on the middle shelf.
7. Bake for approximately 25 minutes, or until the loaf is a deep golden brown.
8. Remove the bread from the pan and transfer it to a cooling rack. Allow the bread to cool for at least 1 hour before serving.