Hungarian loaf

Yield: 2 Servings

Measure Ingredient
1 cup Water
2 smalls Eggs
2 packs Dry yeast
1½ teaspoon Salt
6 tablespoons Sugar
½ cup Instant nonfat milk; PLUS
2 tablespoons Instant nonfat milk
½ cup Shortening
3¾ cup All-purpose flour
1½ cup Pastry flour
⅓ cup Brown sugar, packed
1 tablespoon Ground cinnamon
6 tablespoons Brown sugar, packed
5½ tablespoon Sugar
1 tablespoon Butter
¼ cup Margarine
2 tablespoons Honey
1½ teaspoon Vanilla
1½ teaspoon Ground cinnamon
1½ teaspoon Hot water
½ cup Whole pecans or walnuts =OR=- up to double amount


Combine 1 cup water, eggs, yeast, salt, 6 tablespoons sugar, nonfat milk powder, shortening and flours in mixing bowl. Mix 6 minutes on medium speed. Add ⅓ cup brown sugar and 1 tablespoon cinnamon and mix ½ minute. Cover and let rise 1½ hours until doubled in bulk.

To make honey smear, combine 6 tablespoons brown sugar, 5 ½ tablespoons sugar, butter, margarine, honey, vanilla, 1 ½ teaspoons cinnamon and hot water in mixing bowl. Cream until light and well blended. Divide honey smear in half. Pour each half into well-greased 8- x 4-inch loaf pan. Sprinkle bottom of each pan with half of pecans. Divide dough in halves shape into loaves. Place each half in pans over honey smear. Let rise until doubled. Bake at 350F 35 minutes, or until bread sounds hollow when tapped.

Makes 2 loaves

Created by: Jensen's Market, Blue Jay, Calif.

(C) 1992 The Los Angeles Times Recipe courtesy of: Karen Mintzias, 28 Jan 93 15:53:10

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