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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 16 |
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When I came across this recipe in an old family cookbook, I knew it would be an instant hit with my family. We enjoy it fresh from the oven, and it disappears in a flash. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
1/2 cup shortening |
1/4 cup sugar |
2 teaspoons salt |
2 eggs |
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
filling: |
2 tablespoons butter, melted |
1 cup honey |
1 cup chopped pecans |
1/2 cup sugar |
1/4 cup grated orange peel |
2 tablespoons orange juice |
2 teaspoons ground cinnamon |
glaze: |
1/3 cup honey |
1/3 cup sugar |
2 teaspoons grated orange peel |
1 tablespoon butter |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, eggs and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. x 12-in. rectangle. brush with butter. Combine remaining filling ingredients; spread over dough to within 1/2 in. of edges.
4. Roll up, jelly-roll style, starting with a long side. Pinch seam to seal. Cut each into 16 slices. Place, cut side down, in a greased one-piece 10-in. tube pan. Cover and let rise until doubled, about 45 minutes.
5. Bake at 350° for 40-45 minutes or until golden brown. Cool in pan for 10 minutes before inverting onto a serving plate. In a small saucepan, combine glaze ingredients; heat until sugar is dissolved. Drizzle over warm bread. Yield: 16 servings.
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