astray recipes: Nut swirl bread

Categories: Quick; Breads
Yield: 1 Servings

Measure	Ingredient
½ ounce	Active dry yeast
¼ cup	Warm water; (110-115 degrees)
2 cups	Warm milk; (110-115 degrees)
½ cup	Sugar
½ cup	Butter or margarine; softened
2	Eggs
2 teaspoons	Salt
7 cups	All-purpose flour; upto 7/12 cups
5	Egg whites
1 cup	Sugar
5 cups	Walnuts or pecans; finely chopped
1 tablespoon	Butter or margarine; melted
	Additional melted butter
1	Egg; beaten

FILLING

In a large mixing bowl, dissolve yeast in water. Add milk, sugar, butter, eggs, salt and 3-½ cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour. For filling, beat egg whites in a mixing bowl until foamy; gradually add sugar and beat well. Stir in nuts and butter; mix well. Punch dough down; divide into eight balls. Roll each into an 8-in. circle; brush with butter. Spread about ⅔ cup filling on each circle. Roll up tightly into loaves; seal ends. Place on greased baking sheets. Cover and let rise until doubled, about 50 minutes. Brush with egg. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool on wire racks. Yield: 8 loaves.

Recipe by: Country Woman Magazine - Nov/Dec issue Posted to recipelu-digest Volume 01 Number 291 by RecipeLu <recipelu@...> on Nov 23, 1997

nut swirl bread