{"id":306436,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pecan-bread\/"},"modified":"2023-06-27T07:16:31","modified_gmt":"2023-06-27T12:16:31","slug":"pecan-bread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pecan-bread\/","title":{"rendered":"Pecan Bread"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>I like to have this bread on hand most of the time. It is delicious for morning toast, adding only berry jams and jellies, and great as the base for French toast. 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Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour."},{"@type":"HowToStep","text":"Sprinkle cornmeal over a greased baking sheet. Punch dough down. Shape into a round loaf; place on prepared baking sheet. Cover and let rise until doubled, about 30 minutes."},{"@type":"HowToStep","text":"Brush milk over loaf. Bake at 350&deg; for 45-50 minutes or until bread sounds hollow when tapped. 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