Yeast: Honey Nut Orange Bread
Source of Recipe
Grand Champion Winner 1993 Illinois State Fair Karen Reagan
List of Ingredients
2 pkgs. Rapid Rise yeat
1/4c water
1/2c butter
2 tsp. salt
1/4c sugar
1c milk
2 eggs, beaten
4-1/2c flour
butter, meltedRecipe
Mix 3-1/2c flour, yeast, salt & sugar in large bowl. Heat milk, water and 1/2c buter until very warm (125-130 degrees). Stir warm liquids into dry mixture. Mix in eggs. Add up to 1c flour to make a soft dough. Knead until smooth and elastic. Cover dough, let rest 10 minutes. Make honey filling. Divide dough in half, keeping dough covered that you are not using.
Roll out half into 16x12 rectangle. Brush with melted butter and spread with half of the honey filling. Roll jelly roll fashion; seal edges. Cut into 1" slices. Place layer in greased 10" tube pan, placing cut side down so they barely touch. Arrange remaining slices in layers, covering up the spaces, with no slice directly on top of another.
Prepare remaining half of the dough in same manner, placing slices on top of layers as before. Cover and let rise in warm place until dubled, about 1 hour.
Bake in moderate oven, 350 degrees for 45-60 minutes or until sides and top are well browned. If bread browns too soon, cover with foil the last half of baking. Loosen bread from pan, turn out on rack to cool. Brush top with honey. Serve with butter.
HONEY FILLING
1/2c honey
1/4c sugar
grated peel of 1 orange
1 TBSPN orange juice
1 tsp cinamon
1/3c fiely chopped nuts
1 TBSPN melted butter
Combine all ingredients for filling
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