Great idea.  I wish I had your baking energy, but I don't, so perhaps I'll scare up a batch of crispy marshmallow rice treats to self medicate from the reality of the world.  I think I could handle that. 

Goodness - that's a lot of beautiful bread!  I'll be right there to sample some . . . . . . . . 

Can I come over? I'll bring a bottle of wine!

You would be very welcome in my kitchen  

I don't have any raisins on hand, do you think that dried cherries would work in this recipe? 

Thanks!

In your honor, I think I will toast some bread and add peach freezer jam.

(I might bake pizza tomorrow . . . . )

Why not?  ;-) If you try tell us. I don't know if cherries get along well with walnuts, I never tried,  maybe cherries and hazelnuts... 

Enjoy it :-D! Pizza is always a good idea. 

I personally think dried cherries would be lovely.

(Says the woman who would list cherry as one of her favorite fruits in the whoolllllle wiiiiide world.)

Your bread is beautiful.  I like to bake for therapy (for any reason, really), and you have inspired me to roll up my sleeves and do some kneading this weekend.   We restocked our wine rack yesterday, so a toast in your honor will follow.  Take care. 

Unfortunately, I don't have hazelnuts on hand.  I do have almonds and pecans, and I like both of those with cherries. 

In your honor, I think I will toast some bread and add peach freezer jam.

(I might bake pizza tomorrow . . . . )

Would you be willing to share your pizza recipe?

Would you believe that I never ever tasted pecans?  They are named so often on FJ (thanks Pecan Thief) that I'm really curious but it's not so easy to find them here.

That gobsmacks me.

I guess because it's 1) one of my favorite nuts and 2) one I have had from the time I was little.  (Pecan pie = divine.  Divinity candy with pecans = ambrosia.)

In my household, the current "big deal" is black walnuts.  If I had had them, it was only once or twice.  DH grew up eating them and adores them.  

Very interesting.

@Cartmann99 - I will dig out the recipe and post it.  I have to find the right notebook.  It's a derivative of the Kitchenaid pizza dough recipe, but DH and I have tweaked it.

 Growing up, we always always had a big jar of pecans in the freezer. My family was so crazy about them that my mother would put pecans in the cornbread dressing at Thanksgiving and Christmas. Now, that I'm the cook, I put bacon in as well. 

@Cartmann99

1 pkg active dry yeast

1 C warm water (105-115 degrees F)

3/4 t. garlic salt

1 T sugar

1 rounded T olive oil

2 1/2 - 3 1/2 C flour

1/4 C parmesan cheese (if desired)

chopped fresh herbs (if desired)

Mix all dry ingredients (including yeast; start with 2 1/2 C flour) in mixing bowl.  Using bread hook, mix the dry mix, add desired herbs and then slowly add in water and olive oil.    Mix (Kitchenaid speed 2) for 1 minute.

Continue mixing, and slowly add additional flour (1/4 to 1/2 C at a time) until the dough clings to the hook and cleans the bowl.  Knead (using the mixer) for an additional 2 minutes.

Place in greased bowl, turning to grease top.  Cover and let rise in warm place (I just barely warm my oven) until doubled.  (For me - it's about 45 minutes.)

Brush pan with oil; sprinkle with cornmeal (to prevent sticking.)  Press dough into pan and top as desired.  Bake at 450 degrees F for 13 to 15 minutes (crust should be browned on edges and bottom.

I feel like I cheat using the Kitchenaid, but I'm just not a happy kneader.

Also, you can make and proof this dough and then refrigerate or freeze it.  (I've only done the fridge thing - once it's proofed, it  is just refrigerated until needed [2 - 3 days].  Then I take it out while I am prepping the toppings, and it's ready to use when I am.)

Please let me know if you have questions.

I've been reading this thread to Mr. Spoon, and realized I made an assumption that now I want to check.

Dried grapes are raisins?  Or is there actually a difference?

I love my Kitchenaid.  If I were smart, I would budget for more attachments and use it even more.

Mr. Spoon and I started making fresh pasta last spring.  It would definitely be easier with the Kitchenaid . . . . . . 

Mr. Spoon wants to know about your oven.  He thinks your bread is beautiful artisan bread and therefore you should be using a brick oven . . . . . . 

Unfortunately not. It's a very common (even if very new, it should be the very last model) Hotpoint Ariston. It's fantastic and I love it but I am thinking of improving it with a refractory stone. I have yet to look for it but on internet forums for Italian kneading maniacs they say they are ease to find in construction materials shops. They say that with it the oven should improve incredibly especially for making pizza exactly like in a brick oven with a true fire. I absolutely want to try.

I am quite tired it was a busy day and I have energy left for only one post. What do you prefer: ciabatta bread, arab bread or pasta? What do you find more interesting? 

I want to see everything!

Okay, since we haven't seen you do pasta yet, I'll settle for that right now. 

Pasta was my vote too!!!  

I third the pasta vote.