From the Better Homes and Gardens The Complete Guide to Bread Machine Baking, typed up by a friend. Since Eric’s not a big nut fan I made one loaf with, and one without. The one with, of course, was better. 😉
I’m not entirely sold on the double spiral, it’s more work (having to hold one side while rolling the other) for questionable benefit. Next time I’ll do a normal spiral.
As written, the recipe makes one 1.5 lb 9×5 loaf. The amounts in parenthesis are for two 1 lb 8×4 loaves.
3/4 c. milk (1 c.)
1 egg (2 eggs)
3 T. margarine or butter (4 T.)
3 c. bread flour (4 c. – 1 lb 4 oz)
3 T. sugar (4 T.)
3/4 t. salt (1 t.)
1 1/4 t. active dry yeast or bread machine yeast (1 1/2 t.)
1/3 c. chopped walnuts or pecans, toasted (1/2 c.)
1/3 c. packed brown sugar (1/2 c.)
1 1/2 t. ground cinnamon (2 t.)
1 T. margarine or butter (2 T.)
1. Add first 7 ingredients to machine according to manufacturer’s directions. Select dough cycle. When cycle is complete, remove dough and punch down. Cover and let rest 10 minutes.
2. Meanwhile, for filling, in a medium bowl stir together the nuts, brown sugar and cinnamon. Set aside.
3. FOR THE 1 1/2 lb. RECIPE: On a lightly floured surface, roll dough into a 14 x 9 inch rectangle. Spread with 1 T. butter and sprinkle with filling. Starting from both sides, roll up each side into a spiral toward the center. Place, rolled side up, in a greased 9×5 inch loaf pan. Cover; let rise about 30 minutes or until nearly double.
4. Bake in a 350 deg oven for about 30 minutes or until bread sounds hollow when lightly tapped. If necessary loosely cover with foil the last 10 minutes to prevent overbrowning. Remove from pan, cool on wire rack. Before serving, sprinke with powdered sugar.
5. FOR THE 2 LB. RECIPE: Prepare as above, except divide the dough and butter in half. Form 2 loaves; place in 2 greased 8×4 inch loaf pans.