Nut swirl bread

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 \N Eggs
2 teaspoons Salt
7 cups All-purpose flour; upto 7/12 cups
5 \N Egg whites
1 cup Sugar
5 cups Walnuts or pecans; finely chopped
1 tablespoon Butter or margarine; melted
\N \N Additional melted butter
1 \N Egg; beaten


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

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