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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 24 |
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I came across this recipe in a bread machine book and tried it because it is similar in composition to the poppy seed loaf that my mom used to make. It was a big hit so now I make it every year at Easter. Ingredients:
1/2 cup milk |
1/4 cup water |
1 egg |
1/4 cup butter or 1/4 cup margarine |
3 cups bread flour |
1/3 cup granulated sugar |
3/4 teaspoon salt |
1 teaspoon active dry yeast or 1 teaspoon bread machine yeast |
3/4 cup granulated sugar |
1/2 cup water |
2 cups ground pecans |
1 cup golden raisin |
1 teaspoon finely shredded lemon, rind of |
3/4 teaspoon cinnamon |
1 egg, beaten |
1 tablespoon milk |
Directions:
1. Add the first 8 ingredients to your bread machine according to manufacturer's directions. Select dough cycle.
2. When the cycle is complete, remove the dough from the machine. Punch down. Cover; let rest 10 minutes.
3. Meanwhile, for the filling, in a medium saucepan combine 3/4 cup sugar and 1/2 cup water; bring to a boil. Boil gently, uncovered, for 5 minutes.
4. Remove from the heat; stir in the pecans, raisins, lemon peel and cinnamon. Cool to room temperature. Divide the dough in half. On a floured surface, roll each half into a 10 x 8 rectangle. Spread each with half of the filling. Starting from a short side, roll into a spiral; seal edge and ends. Place, seam down, on a large, greased baking sheet.
5. Cover, let rise in a warm place 30 minutes or until nearly double in size. Combine the beaten egg and 1 tablespoon milk; brush over the loaves. Bake in a 350 degree F oven for 30 to 35 minutes or until the bread sounds hollow when tapped. If necessary, cover with foil the last 10 minutes to prevent overbrowning. Remove from baking sheets; cool.
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