Nut swirl bread
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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