Yield: 2 Servings
|2 packs||Dry yeast|
|½ cup||Instant nonfat milk; PLUS|
|2 tablespoons||Instant nonfat milk|
|3¾ cup||All-purpose flour|
|1½ cup||Pastry flour|
|⅓ cup||Brown sugar, packed|
|1 tablespoon||Ground cinnamon|
|6 tablespoons||Brown sugar, packed|
|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