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Honey-Walnut Swirl Bread Mix

List of Ingredients


2 tablespoons active dry yeast
1 cup lukewarm water
2 eggs, beaten
1 cup water
4 tablespoons vegetable oil
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
6 1/2 - 7 cups Hot Roll Mix


Honey Nut Filling:


3/4 cup sugar
1/4 cup honey
1 egg, beaten
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped nuts

Powdered Sugar Glaze:


1 1/2 cups sifted powdered sugar
1/2 tablespoon butter or margarine, melted
2 tablespoons hot water

In a bowl combine yeast in 1 cup lukewarm water. When yeast starts to bubble, add eggs, 1 cup water, oil, orange peel and lemon peel. Blend well. Add Hot Roll Mix 1 cup at a time to make a soft dough. On a lightly floured surface, knead dough 5 to 7 minutes, until smooth and satiny.

Lightly butter bowl. Put dough in bowl and turn to butter top. Cover with a damp towel and let rise in a warm place until doubled, about 1 hour.

Punch down dough. Prepare Honey-Nut Filling by combining all ingredients in a small bowl. Preheat oven to 375°F (190°C).

Butter two 9" x 5" loaf pans. Divide dough into two balls. Roll out each ball to two 9" x 14" rectangles, about 1/2 inch thick. Spread Honey-Nut Filling to within 1 inch of edges. Roll up like a jelly roll from small end, lifting dough slightly and sealing edges as you roll. Seal ends and put into prepared pans, seam side down. Cover and let rise in a warm place until dough is slightly rounded above top of pan.

Bake 45 to 50 minutes, until deep golden brown. Cool on a wire rack. Prepare Powdered-Sugar Glaze by combining ingredients until smooth. While still warm, drizzle on top of loaves.

Yield: 2 loaves.



Recipe